Baked Stuffed Haddock Ingredients and Procedure:
Lay 6 oz haddock filet over 4 oz of stuffing.
Top with 1 Tblsp dill dressing and lightly cover dressing with buttered bread crumb.
Bake in a casserole dish at 350” with white wine and a little butter, for 25-18 minutes.
Seafood Stuffing Ingredients:
Yields: 5 #
Onions, finely diced 1 ½ cups
Celery, finely diced 1 ½ cups
Clarified butter 2-4 oz.
Cooked Native Maine shrimp, dried 1 #
Crab meat, drained 8 oz.
Chablis 4 oz.
Hi-Ho crackers, crushed 32 oz.
Thyme 1 tsp.
Garlic, minced 2 tsp.
Dry parsley, chopped ½ oz.
White pepper 1 tsp.
Worcestershire sauce 1 oz.
Seafood Stuffing Procedure:
Sauté onions, celery, and garlic in butter until translucent.
Combine thyme, wine, parsley, pepper and Worcestershire sauce. Mix well.
Place crushed crackers in large bowl.
Pour wine mixture into cooked veggies. Mix well.
Combine veggie mixture with crushed crackers.
Gently mix in seafood.
Cool.
Creamy Dill Dressing Ingredients:
Yield: Approx. 1 quart
Mayonnaise 3 cups
Sour Cream 1 cups
Oil 2 Tblsp cup
Wine Vinegar 2 Tblsp
Dill Weed 3 Tblsp
Honey 2 Tblsp
Onion, minced 1 oz
Celery, minced 1 oz
Dijon Mustard 1 ½ tsp
Garlic, minced ¾ tsp
Milk ¼ cup
Salt 1/8th tsp
White Pepper 18th tsp
Creamy Dill Dressing Procedure:
Combine all ingredients in a mixing bowl and whisk to blend.
Refrigerate.
Recipe Type: AuthenticLay 6 oz haddock filet over 4 oz of stuffing.
Top with 1 Tblsp dill dressing and lightly cover dressing with buttered bread crumb.
Bake in a casserole dish at 350” with white wine and a little butter, for 25-18 minutes.
Seafood Stuffing Ingredients:
Yields: 5 #
Onions, finely diced 1 ½ cups
Celery, finely diced 1 ½ cups
Clarified butter 2-4 oz.
Cooked Native Maine shrimp, dried 1 #
Crab meat, drained 8 oz.
Chablis 4 oz.
Hi-Ho crackers, crushed 32 oz.
Thyme 1 tsp.
Garlic, minced 2 tsp.
Dry parsley, chopped ½ oz.
White pepper 1 tsp.
Worcestershire sauce 1 oz.
Seafood Stuffing Procedure:
Sauté onions, celery, and garlic in butter until translucent.
Combine thyme, wine, parsley, pepper and Worcestershire sauce. Mix well.
Place crushed crackers in large bowl.
Pour wine mixture into cooked veggies. Mix well.
Combine veggie mixture with crushed crackers.
Gently mix in seafood.
Cool.
Creamy Dill Dressing Ingredients:
Yield: Approx. 1 quart
Mayonnaise 3 cups
Sour Cream 1 cups
Oil 2 Tblsp cup
Wine Vinegar 2 Tblsp
Dill Weed 3 Tblsp
Honey 2 Tblsp
Onion, minced 1 oz
Celery, minced 1 oz
Dijon Mustard 1 ½ tsp
Garlic, minced ¾ tsp
Milk ¼ cup
Salt 1/8th tsp
White Pepper 18th tsp
Creamy Dill Dressing Procedure:
Combine all ingredients in a mixing bowl and whisk to blend.
Refrigerate.
Recipe Author: Executive Chef Gerald Bonsey, CEC
Restaurant: York Harbor Inn, York Harbor, Maine, USA
Source: http://www.yorkharborinn.com/media/img/seafood_stuffing_(2).pdf