Baked Haddock is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of haddock stuffed with fish forcemeat that's egged and breaded before being baked and basted in melted butter. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Haddock.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
263. INGREDIENTS.—A nice forcemeat (see Forcemeats), butter to taste, egg and bread crumbs.
Mode.—Scale and clean the fish, without cutting it open much; put in a nice delicate forcemeat, and sew up the slit. Brush it over with egg, sprinkle over bread crumbs, and baste frequently with butter. Garnish with parsley and cut lemon, and serve with a nice brown gravy, plain melted butter, or anchovy sauce. The egg and bread crumbs can be omitted, and pieces of butter placed over the fish.
Note.—Haddocks may be filleted, rubbed over with egg and bread crumbs, and fried a nice brown; garnish with crisped parsley.
Modern Redaction
Ingredients:
2 large haddock
200g fish forcemeat
2 eggs, beaten
200g breadcrumbs
100g butter, melted
2 tbsp parsley, to garnish
1 lemon, quartered, to garnish
Method:
Scale and clean the fish (make as small an incision as you can). Stuff the fish with the forecmeat then sew up the openings. Dip the fish in the beaten eggs then cover in the breadcrumbs. Place in a roasting tin and transfer to an oven pre-heated to 200°C. Bake for about 40 minutes, baste frequently with the melted butter.
Transfer the fish to a serving plate and garnish with parsley and lemon wedges. Serve with a brown gravy, anchovy sauce or parsley butter.
