Grandmas Boiled Haddock With Brown Butter Recipes

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.

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.

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.