Top Stories

Stuffed-Baked Haddock

| March 21, 2013

OPEN KITCHEN with NATHAN SCOTT

 

Stuffed-Baked Haddock

 

Serve this Stuffed-Baked Haddock with a simple white sauce, for a delicious and special entrée.

Ingredients

 

Serves 4

  ¼ cup, plus 2 tablespoons, unsalted butter, melted, plus more for greasing  
  1 yellow onion, peeled and finely chopped  
  2 ribs celery, finely chopped  
  4 ounces lump crabmeat, picked over for cartilage  
  8 cloves garlic, peeled and minced  
  ¼ teaspoon ground thyme  
  1 cup Panko breadcrumbs, or other breadcrumbs  
  4 ounces bacon, cooked until crispy and finely chopped  
    Kosher salt and freshly ground black pepper  
  1 head bok choy (or other cabbage), leaves separated (optional)  
  4 fillets of haddock, 6 to 8 ounces each  

 

Directions

 

  1. Preheat the oven to 375°F.  Butter a 3-quart baking dish and set aside.  Warm ¼ cup of the butter in a skillet.  Add the onion and celery.  Cook, stirring often, until the onion is translucent.  Remove from the heat and stir in the crabmeat, garlic, thyme, breadcrumbs, and bacon.  Season with salt and black pepper and set aside to cool slightly.
  2. Meanwhile, in a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the bok choy leaves in a single layer. Cover and steam until tender, about 5 minutes.
  3. Working on a clean surface, season both sides of the haddock fillets with salt and black pepper.  Spoon some of the crabmeat mixture onto one end of each fillet.  (Any excess stuffing can be placed at the bottom of your prepared baking dish.)  Roll the fish up, encasing the filling.  Then, wrap each fillet in a leaf of steamed bok chop (if using), and place the fish, seam-side-down, in the prepared baking dish.  Drizzle the fish with 2 tablespoons melted butter, and then cover with a sheet of parchment paper, followed by a sheet of aluminum foil.
  4. Bake in the preheated oven until the fish is cooked through and the stuffing reaches an internal temperature of 145°F on an instant-read thermometer, 45 to 55 minutes.  Remove and cool slightly before serving.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

Follow him on Facebook at:  http://www.facebook.com/pages/Nathan-Scotts-Books/138016506234359

Follow his blog at:  http://thetrialstribulationsofawannabeauthor.blogspot.com/

 

Copyright © 2013 by Nathan Scott.  All rights reserved.

Category: Open Kitchen

Comments are closed.