Description: A favorite of those who dwell on the coast!

Submitted by: Laitaine_Hinnim on 2003-09-02 23:05:12

Serves: Makes 2 one-half pound servings

Prep Time: about 20 minutes total

Difficulty: Intermediate

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Ingredients

Olive oil
1 pound fresh haddock fillets
About 1/2 cup fresh rosemary, savory, parsley, and tarragon, chopped
1 1/2 tablespoons butter
1/2 clove (more or less as desired) garlic, chopped up fine
1 cup milk
1 tablespoon cornstarch
Pinch sea salt


Instructions

Put enough olive oil in deep frying pan to nicely coat the pan bottom. Add garlic and sauté over low heat until garlic just begins to brown.

Meanwhile, in a small saucepan, begin melting butter.

Cut (or break) haddock into two portions. Move garlic aside and add haddock to the frying pan. Sprinkle lightly with salt and cook at medium-low heat.

Add cornstarch gradually to butter, then stir in milk. Bring to a boil and let boil about one minute before reducing heat to low. When you turn the heat down, add herbs and salt. Keep on low heat and stir occasionally.

Turn haddock over after about 5 minutes. Be sure you put the spatula all the way under the fish, because it becomes flaky as it cooks and breaks apart.

It is reccommended to let haddock cook about 10 minutes per inch of thickness. It usually takes an average of 15 minutes for the fish to be fully cooked.

Remove haddock from the pan and onto plate, and cover with warm herb sauce.

This is especially good with white wine or sparkling white grape juice, and warm homemade white bread.