Baked Stuffed Haddock
By Yankee Magazine|Dec 06 2007|
Coffee By Design | Portland, Maine
Photo Credit : Katherine Keenan“When I cooked this baked stuffed haddock at the inn, it was my specialty. My family likes a wet stuffing, so that’s how I make it. The baking time depends on the size of the fish used.”
Yield:
1 servingIngredients
1 fresh whole haddock, scaled, with skin on
4 slices butter
4 medium potatoes, boiled
3 slices bread
1 small onion
1/2 teaspoon salt
Black pepper to taste
1/2 cup butter, melted
1 egg, beaten
Poultry seasoning to taste
Instructions
Cut haddock crosswise 4 times. Place butter in each slit. Grind together potatoes, bread, and onion. Add salt, pepper, melted butter, and beaten egg. If dry, add milk. Add poultry seasoning to taste. Place stuffing under gills. Bake at 350 degrees F. Serve with favorite fish sauce.
