Baked Haddock (Stuffed)

Ingredients

• 1 fresh haddock
• 2 tablespoonfuls bread crumbs
• 1 saltspoonful mixed herbs
• 1 teaspoonful chopped parsley
• pepper
• salt
• brown bread crumbs

Method

1. 1

   Wash the fish, scrape off the scales, remove the gills and eyes, scrape out the inside, taking care to remove the blood from the back bone.

2. 2

   Wash well and dry with a clean cloth.

3. 3

   Mix the herbs, parsley, and crumbs, moisten them with a little water, season to taste, and put the stuffing inside the fish.

4. 4

   Sew it up, pass the tail through the eyes, or shape the fish like a letter S, brush over with beaten egg, sprinkle it thickly with brown crumbs, and bake it in a moderate oven for thirty minutes, taking care to baste with hot fat every five minutes to prevent the fish becoming dry.

5. 5

   When baked, place the fish whole on a hot dish, garnish with parsley or slices of lemon, and serve with parsley sauce.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 33. The excerpt below is the record exactly as published.

BAKED HADDOGK (Stuffed). 1 fresh haddock 2 tablespoonfuls bread crumbs 1 saltspoonful mixed herbs 1 teaspoonful chopped parsley- pepper and salt brown bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.