8 - 10
How to cook English Haddock Stuffed with Pudding
- 1 fresh whole haddock (about 4-5 pounds)
- 2 ounces potted shrimps
- 4 ounces fresh white bread crumbs for the stuffing and extra bread crumbs to cover the fish
- 2 tablespoons freshly chopped parsley
- 1 tablespoon chopped fresh (not dried) sage
- 1 small onion
- Juice and rind of 1 lemon
- 3 eggs
- Butter for roasting
- Salt and freshly ground pepper
- Melted butter and lemon segments to garnish
- Ask your fishmonger to gut and bone the fish, leaving it whole but decapitated and fin-less.
- Melt 1 ounce of the butter in a small pan; chop the onion and soften it in the butter until it is transparent. Make a stuffing with the bread crumbs, onion, shrimps, parsley, sage, lemon juice and rind and 2 of the eggs.
- Stuff the haddock with this and sew up the aperture with linen thread, using a slip stitch. Beat the third egg and wash the fish all over with this. Press plenty of fresh bread crumbs over the top and sides of the fish. Lay the fish in a buttered oven-proof baking dish.
- Melt the remaining butter and pour over the whole stuffed haddock. Bake in the center of an oven preheated to 425°F (220°C) for 40 minutes, basting frequently, or until the fish gives when pressed at the thickest part. Remove the thread.
- If the crumbs start to scorch or brown, reduce the heat appropriately.
- Serve the baked stuffed haddock with extra melted butter and lemon segments.
The English Haddock Stuffed with Pudding recipe very easy to prepare and so good!
This recipe for English Haddock Stuffed with Pudding serves/makes: 8 - 10
The English Haddock Stuffed with Pudding recipe is adopted from The Fine English Cookery by Michael Smith 1998
Main Ingredient: Haddock
Preparation Method: Baked