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Serves/Makes: 15

Ingredients:

• 15 (about 6 ounce each) haddock filets
• Beurre Blanc sauce
  
  Filling:
• 1 pound crab (lump crabmeat)
• 1/2 cup chopped celery
• 1/2 cup onion
• 2-1/2 Tablespoons parsley
• 1 Tablespoon Old Bay seasoning
• 2 cups regular bread crumbs
• 2 whole eggs
• 1/2 cup mayonnaise
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon Dijon mustard

How to cook:

• Mix all the ingredients of the stuffing together.
• Portion into 2 ounces and roll up in the haddock filets.
• Place in buttered casserole dish.
• Drizzle with white wine.
• Bake at 400 degrees F for 15 minutes.
• Meanwhile, prepare Beurre Blanc sauce.
• Unmold baked stuffed haddock filet into the center of individual plates.
• Strain Beurre Blanc sauce and pour over the fish.

Beurre Blanc Sauce Ingredients:

• 2 Tablespoons chopped shallots
• Pinch of flour
• 1/2 cup dry white wine
• 1/2 pound soft butter

Beurre Blanc Sauce Preparation:

• First saute the shallots.
• Add the pinch of flour and the wine.
• Reduce by half.
• Gradually add the butter, whisking constantly.

Comments:

Beurre Blanc — literally translated from French as "white butter". History of Beurre Blanc sauce: The story of its origin is one of serendipity. A French chef in western France forgot to use eggs when making a Béarnaise sauce for a fish dish he was serving. Uncounted culinary delights have been discovered this way.

This recipe for French Baked Stuffed Haddock with Beurre Blanc Sauce serves/makes: 15

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Main Ingredient: Haddock
Preparation Method: Baked
Cuisine: French