|
12 Portions Preparation Time:15 minutes Cooking Time:15 Minutes
INGREDIENTS
12 (6 oz each) portions of Haddock fillets
CLAM, PROSCIUTTO AND TARRAGON STUFFING
3 x 6-1/2 oz cans chopped clams, drained
3 tablespoons chopped prosciutto or ham
3 scallions, chopped
3 tablespoons fresh tarragon, or 1 tablespoon dried tarragon
1/4 cup grated parmesan cheese
6 cups coarse fresh bread crumbs or finely cubed bread
3/4 cup clam juice
1 teaspoon dried thyme
1 teaspoon worcestershire sauce
SAUCE
3 cups half-and-half
3 cups clam juice
9 tablespoons flour
3 tablespoons fresh tarragon, or 1 tablespoon dried tarragon
2 tablespoons mustard
TOPPING
Grated parmesan cheese
Bread crumbs
PREPARATION
Preheat the oven to 375 degrees F. To make the stuffing, combine all of the stuffing ingredients and mix well. To make the sauce, mix all of the sauce ingredients in a sauce pan. Heat to a simmer while stirring. Simmer for three minutes.
COOKING
Divide the stuffing into 12 portions, and arrange in a baking dish. Top each portion of stuffing with one portion of Norwegian haddock fillet. Pour the sauce over the fish, and sprinkle the top with bread crumbs and grated parmesan. Bake the haddock in the preheated oven for 10 to 15 minutes, or until it tests done.*
*Note: The cooking time depends on the thickness of the fillet. Cook the fish for 10 minutes per inch of thickness, or until a skewer inserted into the fillet meets no resistance.
|