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Print this Recipe    Broiled Haddock

Filets de haddock grilles Saint-Germain

2 1/2 lbs haddock fillet
1 cup grated breadcrumbs
1/4 lb butter
salt
pepper
1 lemon
6 small tomatoes
3 tablespoons cooked rice
1 cup Bernaise Sauce (recipe follows)
olive oil

Wash and dry the fillets, season with salt and pepper and moisten
with a teaspoon of olive oil. Sprinkle one side of the fillets with
freshly grated white breadcrumbs, pressing down with the flat of
a knife to make the breadcrumbs adhere. Put under a hot broiler
breaded side up. Baste with butter occasionally. When one side is
done, turn carefully and cook the other side. (The fish is done
when it flakes easily with a fork.)

Arrange the cooked fillets on a long hot dish. Sprinkle with lemon
juice, surround with small grilled tomatoes. Season with salt and
pepper. Heap 1/2 tablespoons rice on each tomato. Serve about 1
tablespoon of sauce over each. Pass the remainder.. Serves 6.
(Fillets of haddock can also be fried in butter)


BEARNAISE SAUCE:

2 tablespoons red wine vinegar
1 1/2 teaspoons chopped green onion
1 1/2 teaspoons tarragon
1/8 teaspoon cracked black pepper
4 egg yolks
3/4 cup butter, softened
1 tablespoon chopped parsley

In double boiler top, combine first 4 ingredients. Over high heat,
heat to boiling. Boil until vinegar is reduced to about 1 tablespoon.
Place double boiler top over double boiler bottom containing hot,
not boiling, water. Add egg yolks and cook, whisking constantly
until slightly thickened.

Add butter, about 2 tablespoons at a time, beating constantly with
whisk, until butter is melted and mixture is thickened. Stir in
parsley. Serve about 1 Tablespoons hot or cold sauce over fish.

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