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Print this Recipe    Stuffed Haddock

Haddock De Journee
Serves 4.

2 pounds haddock filet
4 ounces shrimp, chopped fine
4 ounces scallops, chopped fine
2 ounces lobster, chopped fine
pinch salt and pepper
1 tablespoon lemon juice
2 tablespoons white wine
1 tablespoon Worcestershire sauce
pinch thyme
1/2 cup heavy cream

1/2 cup melted, warm butter
1 1/2 tablespoons lemon juice or tarragon vinegar
3 egg yolk
4 tablespoons boiling water
1/4 teaspoon salt
pinch cayenne

Combine shrimp, scallops, lobster, salt, pepper, lemon, wine,
Worcestershire and thyme in a stainles steel mixing bowl. Place
bowl over ice. Add cream slowly, whipping constantly with wire
whisk until mixture is well blended. Butter an ovenproof baking
dish. Slit haddock to make a pocket, and stuff with mixture. Place
in dish and bake at 350 for 20 minutes or until fish flakes when
tested. Before serving top with Hollandaise Sauce.

For sauce, place egg yolks in double boiler (cook over hot, not
boiling water), stirring constantly with wire whisk until they
begin to thicken. Add 1 tablespoon boiling water. Repeat until all
4 tablespoons of water have been added. Beat in warm lemon juice.
Remove from heat. Add warm melted butter very slowly, beating
constantly with wire whisk. Add salt and cayenne. Serve at once.
Makes 1 cup.


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