Recipes

Haddock in Curry Cream.

Haddock

HADDOCK IN CURRY CREAM

YIELD: 6 PORTIONS

2 LBS HADDOCK FILLETS
1 CUP WATER
1 DRY WHITE WINE ( A )
½ BAY LEAF
3 TBS BUTTER
2 SHALLOTS, MINCED
1 STALK, CELLERY, MINCED
1 TBSP GOOD QUALITY CURRY POWDER
2 TBSP ALL-PURPOSE FLOUR
½ CUP DRY WHITE WINE
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
2 TBSP CHOPPED FLATLEAF PARSLEY

PAT FISH FILLETS DRY AND PLACE IN A LARGE SKILLET. COVER WITH THE WATER AND WINE( A ) . ADD BAY LEAF. COVER WITH LID AND SIMMER OVER GENTLE HEAT FOR ABOUT 10 MINUTES OR LESS DEPENDING ON THICKNESS OF FISH FILLETS.

DRAIN THE STOCK FROM THE SKILLET AND RESERVE.
TRANSFER FISH FILLETS TO A WARMED SERVING PLATTER AND KEEP WARM.

IN A SAUCEPAN, MELT THE BUTTER OVER MEDIUM HEAT AND SATE SHALLOTS WITH CELERY UNTIL SOFTENED. STIR IN CURRY AND FLOUR STIRRING WITH A WHISK FOR TWO MINUTES AT THE MOST. WHISK IN THERESERVED FISH STOCK AND WHISK FOR A FEW MINUTES.

ADD THE WINE ( B ) AND CONTINUE WHISKING. POUR THE SAUCE OVER THE FISH AND SPRINKLE WITH PARSLEY. SERVE IMMEDIATELY WITH BOILED NEW POTATOES

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