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.
|1/4 cup||sliced almonds|
|4 4oz||Nova Scotia haddock tail pieces|
|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|
|handful of flat-leaf parsley, finely chopped|
|1 lb||fresh spinach|
|salt and pepper|
Preparation time: 30 minutes
- 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.