Recipe#10971

Title: Broiled Haddock

From: leig@aol.com (LeiG) 
 Newsgroups: rec.food.recipes 
 Subject: Filets de haddock grilles Saint-Germain 
 Date: 2 Nov 1996 22:14:01 -0700 
 Message-ID: <554psh$747@newsbf02.news.aol.com> 

Filets de haddock grilles Saint-Germain
 2 1/2 lbs haddock fillet
 1 cup grated breadcrumbs
 1/4 lb butter
 salt
 pepper
 1 lemon
 6 small tomatoes
 3 tablespoons cooked rice
 1 cup Bernaise Sauce (recipe follows)
 olive oil
      Wash and dry the fillets, season with salt and pepper and moisten
 with a teaspoon of olive oil. Sprinkle one side of the fillets with
 freshly grated white breadcrumbs, pressing down with the flat of a knife
 to make the breadcrumbs adhere. Put under a hot broiler breaded side up.
 Baste with butter occasionally. When one side is done, turn carefully and
 cook the other side. (The fish is done when it flakes easily with a fork.)
      Arrange the cooked  fillets on a long hot dish. Sprinkle with lemon
 juice, surround with small grilled tomatoes. Season with salt and pepper.
 Heap 1/2 tablespoons rice on each tomato. Serve about 1 tablespoon of
 sauce over each. Pass the remainder.. Serves 6.
 (Fillets of haddock can also be fried in butter)
 BEARNAISE SAUCE:
 2 tablespoons red wine vinegar
 1 1/2 teaspoons chopped green onion
 1 1/2 teaspoons tarragon
 1/8 teaspoon cracked black pepper
 4 egg yolks
 3/4 cup butter, softened
 1 tablespoon chopped parsley
    In double boiler top, combine first 4 ingredients. Over high heat, heat
 to boiling. Boil until vinegar is reduced to about 1 tablespoon. Place
 double boiler top over double boiler bottom containing hot, not boiling,
 water. Add egg yolks and cook, whisking constantly until slightly
 thickened. 
    Add butter, about 2 tablespoons at a time, beating constantly with
 whisk, until butter is melted and mixture is thickened. Stir in parsley.
 Serve about 1 Tablespoons hot or cold sauce over fish.