Haddock With Browned Butter Recipes

HADDOCK WITH BROWN BUTTER WINE SAUCE

Steps:

• Rinse the fish and pat dry
• Squeeze the Lemon Juice over the Fillets and then season generously with Salt and Pepper (The salt and pepper are where the seasoning comes from as the sauce is very subtle in flavor, so be generous).
• Add a dash of cayenne to each fillet.
• Then lightly dredge the fillets in flour.
• In a hot pan over med to med-high heat, melt the butter and heat the oil and thyme sprigs.
• Once warm/hot, add the fillets.
• Cook over med to med high heat for approximately 3-4 minutes on each side or until golden brown.
• Preheat oven to 200 F.
• Let fish rest in oven on a tray while you make the sauce.
• In the recently vacated fish pan, add 2 TBS Butter and the thyme sprigs.
• Over medium heat cook until the butter has just started to turn brown and smells slightly nutty.
• Add the wine and increase the heat to med-high.
• Let the wine reduce/cook down to half, then add the cream.
• Reduce heat to med-low and let cook for about 3 minutes or until cream has started to slightly thicken.
• Serve immediately drizzled over the haddock fillets.

BROWN BUTTER SEARED HADDOCK WITH MUSTARD CREAM SAUCE

Steps:

• Season haddock filets with salt and pepper.
• Heat a medium saute pan to a medium-high heat. Add fish. Sear until golden brown, about 3-4 minutes, flip and brown on the other side, another 3 minutes.
• Remove the fish from the pan and set aside. Add shallot to the pan. Saute for 2 minutes or until softened. Add the mustard, heavy cream, and salt, bring to a simmer. Add the fish back to the pan and simmer the sauce until thickened, about 1-2 minutes. Season sauce with salt and pepper.
• Heat a medium saute pan to a medium-high heat. Add olive oil. Add mushrooms. Cook 2-3 minutes or until mushrooms are brown. Add garlic, green beans and salt. Saute until green beans are bright green and slightly softened, but still have a bite to them. Season with salt and pepper.
• Serve fish with veggies. Spoon sauce on top.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

HONEY HADDOCK

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 1/2 cup butter in a shallow microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Mix crushed crackers into the melted butter.
• Place haddock a shallow baking dish and cover with butter-cracker mixture.
• Bake haddock in the preheated oven until flesh flakes easily with a fork, about 25 minutes.
• Place remaining 1/4 cup butter in a small microwave-safe bowl. Heat in the microwave until melted, about 15 seconds. Stir in honey and parsley until blended.
• Remove haddock from the oven; drizzle honey butter on top. Continue baking until top is browned, about 5 minutes more.

SIMPLE BROILED HADDOCK

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
• Arrange haddock fillets on the prepared baking sheet. Mix onion powder, paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl; sprinkle seasoning over haddock. Dot haddock with pieces of butter.
• Broil in the preheated oven until fish is easily flaked with a fork, 6 to 8 minutes. Serve with lemon wedges.

GRANDMA'S BOILED HADDOCK WITH BROWN BUTTER

Steps:

• 1. Melt the butter and let it brown, but not burnt. Boil the Haddock with the onion slowly until tender. I simmer it as in poaching.
• 2. Drain. Save the fish broth for making Seafood chowder or Clam chowder. Place the fish and onions on a hot serving dish and drizzle melted not brown butter over it. Garnish with chopped parsley or chopped dill or capones.
• 3. Serve with mashed potatoes amd a green salad. This is an old German dish.