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Haddock De Journee & Hollandaise Sauce

From
2 lbs haddock, fillet
4 oz shrimp, chopped fine
4 oz scallops, chopped fine
2 oz lobster, chopped fine
pinch of salt and pepper
1/2 oz (1 tbs) Lemon juice
1 oz (2 tbs) white wine
1 tbs Worcestershire sauce
pinch of thyme
1/2 c heavy cream

Combine all ingredients except haddock and heavy cream in a stainless steel mixing bowl. Place bowl over ice. Add cream slowly whipping constantly with a wire whisk until mixture is well blended. Butter an oven-proof baking dish. Slit haddock to make a pocket, and stuff with mixture. Place in dish and bake at 350' for 20 min or until fish flakes when tested. Before serving top with Hollandaise sauce.

Hollandaise Sauce - Makes 1 cup

1/2 c melted, warm butter
4 tbs boiling water
1-1/2 tbs lemon juice or tarragon vinegar
1/4 tsp salt
pinch of cayenne
3 egg yolks

Place egg yolks in double boiler (cook over hot water - NOT boiling water), stirring constantly with wire whisk until they begin to thicken. Add I tbs boiling water. Repeat until all 4 tbs of water have been added Beat in warm lemon juice. Remove from heat. Add warm melted butter very slowly, beating constantly with wire whisk. Add salt and cayenne. Serve at once. HINT: Can be stored in large mouth Thermos jar until serving time. Serves 4 to six