Haddock De Journee

Fresh Stuffed fish

1/2 oz (I tbs) Lemon juice
1 oz (2 tbs) white wine
1 tbs Worcestershire sauce
-pinch of thyme
1/2 c heavy cream
2 lbs haddock, fillet
4 oz shrimp, chopped fine
4 oz scallops, chopped fine
2 oz lobster, chopped fine
pinch of salt and pepper

Combine all ingredients except haddock and heavy cream in a stainless steel mixing bowl. Place bowl over ice. Add cream slowly whipping constantly with a wire whisk until mixture is well blended. Butter an oven-proof baking dish. Slit haddock to make a pocket, and stuff with mixture. Place in dish and bake at 350' for 20 min or until fish flakes when tested. Before serving top with Hollandaise sauce.

Recipe Summary:
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes

Other recipes by Compass Rose Inn:
Cinnamon Scones
Orange Cinnamon Scones
Gingerbread Scones
Chocolate Brownie Pudding
Hollandaise Sauce

Recipe Provided By:
Compass Rose Inn
Yarmouth Port, MA

Detailed Listing

Yarmouth Port Bed and Breakfast Inns