Haddock grilled with butter, egg and flour and served with shrimp sauce

In this dish the haddock is cooked in a slightly strange manner.  It sort of has a batter – but the batter is not made.  The fish is coated with butter, which is then melted under a grill.  Then it is coated with egg, dusted with flour and more butter added.  It cooks like a batter, but is particularly delicious.

Preparation Time: 10 Mins

Cooking Time: 25 Mins

Total Time: 35 Mins

Ingredients

For 4 servings…

4 fillets            Haddock    

110 gms          Butter       

                     Pepper  - freshly ground, black 

                     Salt          

1                    Egg  - beaten         

                     Flour        

For the shrimp sauce

10 cl               White sauce            

30 cl               Stock  - fish

110 gms          Shrimps    

  Pepper  - freshly ground, white        

  Salt              

For the shrimp sauce (white sauce base)

10 gms            Butter       

10 gms            Flour        

30 cl               Milk         

60 ml              Wine        

                     Pepper  - freshly ground, white 

                     Salt          

Method

Line a grill pan with lightly oiled cooking foil and place the fish on top.  Dot with butter and season well.

Cook under a heated grill until the butter has melted.  Then brush the fish generously with beaten egg and sprinkle with flour.  Dot with more butter, before continuing to cook the fish.  Turn the fish over once and baste with the butter in the pan.  When it is cooked, serve immediately with the shrimp sauce.

To make the shrimp sauce…

First make a white sauce.  Melt the butter over low heat - not allowing it to brown.  Stir in the flour, being careful that it does not colour and stirring till the roux is absolutely smooth and no separate flour or melted butter is visible.

Add the milk a very little at a time, stirring in each addition until it is taken up by the roux.  Half way through adding the milk add the wine and stir it in.  When all the milk is taken up, add salt and pepper and simmer very gently for 3 minutes.

To the white sauce add and blend in the fish stock, stir in the shrimps and adjust the seasoning.

Wine recommendations

A white wine.

Conventional

     Côte Chalonnaise blanc

Interesting

     Lirac blanc

     Mâcon

     Pinot Gris

     Vouvray