Horseradish Crusted Haddock

courtesy of Mile Marker One, Gloucester, MA



1 cup mayo

1/2 cup horseradish

1 tbsp dill, finely chopped

salt and pepper

Haddock fillets

1/2 cup flour

1 cup panko crumbs

1/2 cup oil



Combine mayo, horseradish and dill. Season fish. Dredge in flour. Coat with mayo mixture and then coat with panko. Saute in oil until golden brown. Finish in oven at 350º for 7 minutes.



1/8 cup shallots chopped

4 oz butter

3 oz flour

1/2 cup St Supery Sauvignon Blanc

1/4 cup balsamic

1/2 cup chicken stock



Saute shallots. Make roux with flour and butter. Add liquids and simmer until thick.

Wine Pairing: Napa Valley Estate Vineyard Sauvignon Blanc

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