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Haddock Francaise
Bev Shackles
I show my love with food
Ingredients
  • 2 Lemons
  • 1 Shallot
  • 3 Garlic Cloves
  • Parsley
  • 3 Eggs
  • 4 Tbsp Butter
  • 4 Tbsp Olive Oil
  • ½ Cup White Wine
  • 1 Cup Chicken Broth
  • 1 Cup Flour
  • 2 Haddock Filets
Steps
  1. subheading: Prep Produce:
  2. Slice 1 shallot.
  3. Mince 3 garlic cloves.
  4. Coarsely chop parsley.
  5. Slice 1 lemons thinly.
  6. subheading: Prep Fish:
  7. Pat dry 2 haddock filets.
  8. Whisk together 3 eggs, 1 tsp salt, 1 tsp black pepper, and juice from 1 lemon.
  9. Coat filets in 1 cup flour, then dip in egg mixture.
  10. subheading: Cook Fish & Make Sauce:
  11. Heat 4 tbsp olive oil and 2 tbsp butter in skillet.
  12. Cook fish until golden, about 3 to 4 minutes per side.
  13. Sauté shallots and garlic until soft.
  14. Deglaze pan with ½ cup white wine.
  15. Add 1 cup chicken broth, simmer to reduce.
  16. Whisk in 4 tbsp cold butter for sauce.
  17. subheading: Combine:
  18. Return fish to skillet, spoon sauce over.
  19. Simmer briefly to marry flavors.
  20. Sprinkle with fresh parsley.
 

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