Nova Scotia Haddock Francese
Fantasizing about francese? This 2019 Culinary Guide Haddock Francese recipe leads to a beautiful dinner for two. The aroma of haddock, butter, and white wine will leave those dining in awe.
Ingredients
| 1/4 cup | sliced almonds |
| 4 4oz | Nova Scotia haddock tail pieces |
| 3 | large eggs |
| splash of heavy cream | |
| 4 tbsp | extra virgin olive oil, divided |
| 3 tbsp | butter, divided |
| flour, for dredging | |
| 2 | garlic, finely chopped |
| 12 | grape tomatoes, halved |
| 1/2 cup | Nova Scotia white wine |
| 1 | lemon, thinly sliced |
| 3 tbsp | capers |
| handful of flat-leaf parsley, finely chopped | |
| 1 lb | fresh spinach |
| salt and pepper |
Directions
Preparation time: 30 minutes
Serves: 2
- Toast almonds over moderate heat until lightly browned and reserve.
- Preheat a large non-stick skillet over medium-low heat.
- Season fish with salt and pepper.
- Beat the eggs with cream.
- Add 2 tbsp olive oil to the skillet, swirl the oil in the pan then add 2 tbsp butter, which has been cut into small pieces.
- Dredge haddock in flour and then dip the fish into the egg, making sure to completely coat fish in egg wash.
- Add fish to pan and cook on both sides until just golden, around 5 to 6 minutes. Transfer fish to a plate and cover with a loose foil tent to retain heat.
- Add chopped garlic to pan and bring to a sizzle.
- Add tomatoes, wine, lemon slices, and capers to the pan and increase heat to medium-high.
- Reduce by half, then add remaining butter and parsley to pan.
- Turn off heat. Stir in spinach until wilted and season with salt and pepper.
- Pour sauce over fish and top with toasted almonds.
Local Source Guide:
Seafood: Evan’s Seafood & Restaurant, Clearwater Seafoods Ltd., Masstown Market’s ‘Catch of the Day’ or Fisherman’s Market
Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.
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