James Beard's New Fish Cookery - James Beard [39]
STUFFED FILLETS IN WHITE WINE
Fish forcemeat (page 41)
6 haddock fillets
Chopped shallots or green onions
1 cup white wine
Butter
18 cooked, shelled shrimp
Prepare a fish forcemeat or your favorite stuffing for fish. Spread this on the fillets and fold them over. Arrange the stuffed fillets on a bed of chopped shallots or green onions in a baking dish and add the wine. Dot with butter and bake at 450° according to the Canadian cooking theory (page 8). Baste often with the pan juices. Remove the fish to a hot platter, and prepare a wine sauce with the pan juices. Pour this over the fillets and garnish with the shrimp.
HADDOCK FILLETS IN PAPER CASES
1/2 pound mushrooms
5 tablespoons butter
Salt
Freshly ground black pepper
6 haddock fillets
Dash of lemon juice for each fillet
Finely chopped green onion
Butter
Mustard sauce (page 24)
Chop the mushrooms and sauté slowly in 5 tablespoons of butter until they are black and rich. Salt and pepper to taste. Spread each fillet with this mixture, add a dash of lemon juice and a little chopped onion and fold over.
Cut large heart-shaped pieces of cooking parchment or foil, and place one fillet on each piece, putting it toward the edge so that you can fold a layer of paper over the top. Dot the fillets with butter, spread with a little mustard sauce, and fold the paper over the top. Crimp the edges so that you have a tightly closed bag. Arrange on a baking sheet and bake at 450° according to the Canadian cooking theory (page 8).
BAKED STUFFED HADDOCK
Clean a 3-pound haddock and split it for stuffing. Leave the head and tail on the fish.
Prepare the following clam stuffing:
1/2 cup chopped onion
1/4 cup butter
2 cups buttered crumbs
1 can (7 ounces) minced clams with liquid
1/4 cup finely chopped parsley
Salt
Freshly ground black pepper
Nutmeg
2 eggs, well beaten
Sauté the onion in butter and mix with all the other ingredients. Stuff the fish with this, sew up the sides, and put strips of bacon or salt pork on top. Place on an oiled baking dish and bake at 425° according to the Canadian cooking theory (page 8). Serve with a tartar sauce (pages 35–36) or with lemon butter (page 31).
HADDOCK PROVENÇALE
1 good-sized haddock
1 large onion cut in paper-thin slices
12 to 16 anchovy fillets
2 cloves garlic, finely chopped
18 to 20 ripe olives
1 green pepper, finely shredded
Salt
Freshly ground black pepper
1/2 cup olive oil
Fennel seeds
Sliced tomatoes
3 tablespoons tomato paste
11/2 cups red wine
Chopped parsley
Chopped tarragon
Clean and split the haddock. Mix together the onion, anchovies, garlic, olives, and green pepper. Salt and pepper to taste.
Pour over this the olive oil and a sprinkling of fennel seeds. Stuff the fish with the mixture, sew it up, and place it in a well-oiled pan or baking dish. Top with sliced tomatoes and pour over it the tomato paste and red wine mixed together. Bake at 450° according to the Canadian cooking theory (page 8), basting the fish often with the tomato-wine mixture. Just before serving, sprinkle well with the chopped parsley and tarragon, mixed.
STUFFED WHOLE HADDOCK
1 haddock
1 cup fine bread crumbs
1/4 cup chopped parsley
1/4 cup finely chopped green onions or chives
1 teaspoon salt, or more
1/2 cup melted butter
1 teaspoon fennel or tarragon
2 eggs
White wine court bouillon (pages 19–20)
Choose a 3-pound haddock, or larger. Have your fish dealer make a gash in the fish and remove all the meat and bones, leaving the skin intact and the head and tail on. Grind the meat well and combine it with all the other ingredients except the court bouillon.
Blend well, stuff the fish skin with this mixture, and sew it up after pressing it into shape.
Poach in the court bouillon according to the Canadian cooking theory (page 12). Remove the fish to a hot platter and serve with a white wine sauce (page