Grilled Haddock is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a haddock that's floured and grilled (broiled) or barbecued until cooked through and golden and accompanied with a choice of sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Grilled Haddock.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Grilled Haddock that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 231.—GRILLED HADDOCK
Wipe the haddock thoroughly dry, rub it over with oil, and then flour it over dry; broil it upon a gridiron, over a clear fire, and when done on both sides, dish it up on a napkin; and serve separately in a sauce-boat either Dutch sauce, maître-d'hôtel, shrimp sauce, or anchovy sauce or butter sauce.
Clean and scale the fish then wash thoroughly and wipe dry. Rub all over with the olive oil then flour all over until evenly coated.
Place the fish on a pre-heated barbecue or under a hot grill and cook, turning frequently, for about 40 minutes, or until done through (the skin will be nicely browned and the flesh should flake easily with a fork). Transfer to a warmed serving dish and accompany with Dutch sauce, maître d'hotel sauce, shrimp sauce or anchovy sauce or butter sauce.
