Haddock with Shallot Sauce

By John, 1 September, 2020
Region
Italy
Description

Haddock with Shallot SauceThis is another simple 30-minute dinner that relies upon top-quality ingredients that are, fortunately, readily available in coastal New England for most of the year. 

The original for this recipe calls for hake, a different flaky white fish, but haddock cooks the same way and the flavor goes very well with the shallots and lemon juice. So this is an Italian preparation made with local New England fish. It's not that hake is not local to our waters; you can sometimes find hake at bigger fish markets, but it's not nearly as popular as haddock, which you can get everywhere around here and it's every bit as good as or even better than hake in this preparation, in my opinion. 

Yield
2 Servings
Preparation time
30 minutes
Ingredients
1 Lemon, juice of
1 T Olive oil
16 oz Haddock
2 T Butter (Unsalted)
1 oz Shallot (Finely chopped)
1⁄2 c Dry White Wine
Instructions
  1. Preheat the broiler.
  2. Whisk together the lemon juice and olive oil. Consider saving some of the zest for garnish.
  3. Sprinkle the lemon juice-olive oil mixture over the fish, and add salt and pepper if you like.
  4. In a small skillet, saute the shallots in the butter for 5 minutes.
  5. Broil the fish until done, 8-10 minutes depending on thickness.
  6. When the shallots have cooked for 5 minutes, turn up the heat and add the wine. Boil that down for another five minutes.
  7. Remove the fish from the broiler, dress with the shallot-wine sauce, and serve hot.
Source
The Silver Spoon Cookbook