The Colonial House Inn

Haddock DeJournee: Main Dish

Servings: 6

Prep time:30 Minutes

Ingredients:

• 

  2 lbs haddock, fillet

• 

• 

  4 oz shrimp, chopped fine

• 

  4 oz scallops, chopped fine

• 

  2 oz lobster, chopped fine

• 

  1/2 c heavy cream

• 

  pinch of salt and pepper

• 

  1/2 oz (I tbs) Lemon juice

• 

  I oz (2 tbs) white wine

• 

  I tbs Worcestershire sauce

• 

  -pinch of thyme

Step 1:

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.

Step 2:

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.

Step 3:

HOLLANDAISE SAUCE - Makes 1 cup 1/2 c melted, warm butter 4 tbs boiling water 1-1/2 tbs lemon juice or tarragon vinegar 1/4 tsp salt pinch of cayenne 3 egg yolks

Step 4:

Place egg yolks in double boiler (cook over hot water - NOT boiling water), stirring constantly with wire whisk until they begin to thicken. Add I tbs boiling water. Repeat until all 4 tbs of water have been added Beat in warm lemon juice. Remove from heat.

Step 5:

Add warm melted butter very slowly, beating constantly with wire whisk. Add salt and cayenne. Serve at once. HINT: Can be stored in large mouth Thermos jar until serving time. Serves 4 to six