Cracker Barrel Haddock

Name: Cracker Barrel Haddock (Elevated)
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 4 Haddock fillets (6-8 oz each), skin on; 1 tsp Sea salt; 1/2 tsp Black pepper-freshly ground; 1/2 cup Butter-unsalted, cold and cubed; 1/4 cup Dry white wine; 2 tbsp Lemon juice-freshly squeezed; 2 tbsp Fresh parsley-chopped; 1 tbsp Fresh chives-chopped; 1 tbsp Capers-drained; 2 tbsp Olive oil

⏱1h

👥4

🔥420 cal

Medium

🍽️French

A restaurant-quality haddock dish featuring a pan-sear for a crispy exterior and a luxurious lemon-herb butter sauce.

4 Haddock fillets (6-8 oz each), skin on

1 tsp Sea salt

1/2 tsp Black pepper-freshly ground

1/2 cup Butter-unsalted, cold and cubed

1/4 cup Dry white wine

See all 10 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥420 cal

Medium

🍽️French

A restaurant-quality haddock dish featuring a pan-sear for a crispy exterior and a luxurious lemon-herb butter sauce.

#Pan-Seared Fish #Restaurant Style #Elegant Dinner

Instructions

Pat the Haddock fillets dry with paper towels and season with Sea salt and Black pepper.
Heat Olive oil in a large, oven-safe skillet over medium-high heat.
Place the Haddock fillets skin-side down in the hot skillet and sear for 4-5 minutes, until the skin is crispy and golden brown.
Flip the fillets and sear for another 2-3 minutes.
Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 5-7 minutes, or until the Haddock is cooked through.
Remove the skillet from the oven and transfer the Haddock fillets to plates.
To make the Sauce, return the skillet to medium heat. Add White wine and let it reduce by half, about 2-3 minutes.
Reduce heat to low and whisk in cold Butter, one cube at a time, until emulsified and the Sauce is smooth and creamy.
Stir in Lemon juice, Parsley, Chives, and Capers.
Pour the Sauce over the Haddock fillets and serve immediately.

Ingredients

4 900 g Haddock fillets (6-8 oz each), skin on
1 tsp 5 mL Sea salt
1/2 tsp 2.5 mL Black pepper-freshly ground
1/2 cup 113 g Butter-unsalted, cold and cubed
1/4 cup 60 mL Dry white wine
2 tbsp 30 mL Lemon juice-freshly squeezed
2 tbsp 30 mL Fresh parsley-chopped
1 tbsp 15 mL Fresh chives-chopped
1 tbsp 15 mL Capers-drained
2 tbsp 30 mL Olive oil

Equipment

Oven-safe skillet
Whisk
Paper towels

Instructions

Pat the Haddock fillets dry with paper towels and season with Sea salt and Black pepper.
Heat Olive oil in a large, oven-safe skillet over medium-high heat.
Place the Haddock fillets skin-side down in the hot skillet and sear for 4-5 minutes, until the skin is crispy and golden brown.
Flip the fillets and sear for another 2-3 minutes.
Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 5-7 minutes, or until the Haddock is cooked through.
Remove the skillet from the oven and transfer the Haddock fillets to plates.
To make the Sauce, return the skillet to medium heat. Add White wine and let it reduce by half, about 2-3 minutes.
Reduce heat to low and whisk in cold Butter, one cube at a time, until emulsified and the Sauce is smooth and creamy.
Stir in Lemon juice, Parsley, Chives, and Capers.
Pour the Sauce over the Haddock fillets and serve immediately.

Nutrition per serving

Calories 420

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Cracker Barrel Haddock

Cracker Barrel Haddock

Ratings & Reviews

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