French Baked Stuffed Haddock with Beurre Blanc Sauce Recipe

Serves/Makes: 15

Ingredients:

  • 15 (about 6 ounce each) haddock fillets
  • Beurre Blanc sauce

    Filling:
  • 1 pound crab (lump crab meat)
  • 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 French Baked Stuffed Haddock with Beurre Blanc Sauce:
  • Mix all the ingredients of the stuffing together.
  • Portion into 2 ounces and roll up in the haddock fillets.
  • 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 fillet into the center of individual plates.
  • Strain Beurre Blanc sauce and pour over the fish.

Beurre Blanc Sauce Recipe

Beurre Blanc Sauce Ingredients:
  • 2 Tablespoons chopped shallots
  • Pinch of flour
  • 1/2 cup dry white wine
  • 1/2 pound soft butter
How to cook Beurre Blanc Sauce:
  • 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

The French Baked Stuffed Haddock with Beurre Blanc Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Haddock (more Haddock recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: French (more French recipes)

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