New England Baked Haddock

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It all starts with just a few simple ingredients. The end result?? A perfectly moist and tasty piece of fish. This is one of my all time favorite dishes. There are a few select restaurants where this is the only thing I’ll order because not everyone does it just the way I like it.

Let’s start with the fish… I don’t like it served with the skin on. Haddock is a solid piece of fish. There’s no reason for it (in my opinion). Your fishmonger will gladly remove it for you.

As for the topping, I like it to be crunchy and I don’t want it swimming in butter (ok, just a bit of butter :)).

So let’s get started!

I used Town Crackers as they’re nice and buttery with the perfect amount of saltiness. Two sleeves went into a large zip lock, along with onion powder and garlic powder.

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Using the handle of my knife, I gave them a good smashing, trying to keep the crumbs a uniform size.

Next, I diced some celery.

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Make sure it’s diced well!

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Now at this point, you could add a little mayo to the mixture to bind it. I chose a different method. I melted a few tablespoons of butter in a skillet. I added the breadcrumbs and celery. I stirred until all the butter was absorbed and the crumbs were starting to toast.

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Have no fear, mayo is still necessary. I covered the fish in a thin layer of the good stuff, as it really helps to keep the fish moist.

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I then added the crumbs for a thin layer of crunch.

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And another tablespoon of melted butter went over the top.

And that’s it!! It cooks for 20 minutes at 425° then rests in the pan for another 5 minutes or so.

Here’s the recipe:

2 lbs of haddock
2 sleeves of Town Crackers (milk crackers also work well)
1.5 tablespoons of onion powder
1.5 tablespoons of garlic powder
2 celery stalks, diced
Mayonnaise (enough to thinly coat the fish)
Salt & pepper
4-6 tablespoons of butter (2 reserved to be drizzled over the top before baking

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I served it with a beurre blanc sauce. If that floats your boat, you can find a classic recipe here:

http://www.chefs.edu/Student-Life/Culinary-Central/December-2011/How-To-Make-Beurre-Blanc?p=1

Beurre blanc is a wine and butter sauce. I’m mean, P L E A S E! I could put a straw in this liquid gold.

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The shallots, wine and lemon are simmered until there’s very little liquid. At that point, you start adding the butter, in chunks, and ONE AT A TIME! Do not add the next until the previous piece is completely melted. Whisk continuously!

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A little salt and pepper and it’s ready to be poured over veggies or fish.

Enjoy!

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