Baked Stuffed HaddockFrom YORK HARBOR INN
1 1/2 cups Onions, finely diced
1 1/2 cups Celery, finely diced
2-4oz Clarified butter
1# Cooked Native Maine shrimp, dried
8oz Crab meat, drained
4 oz. Chablis
32 oz Hi-Ho crackers, crushed
2 tsp. Garlic, minced
½ oz Dry parsley, chopped .
1 tsp. White pepper
1 oz Worcestershire sauce .
Sauté onions, celery, and garlic in butter until translucent.
Combine thyme, wine, parsley, pepper and Worcestershire sauce. Mix well.
Place crushed crackers in large bowl.
Pour wine mixture into cooked veggies. Mix well.
Combine veggie mixture with crushed crackers.
Gently mix in seafood.
BAKED STUFFED HADDOCK
Lay 6 oz haddock filet over 4 oz of stuffing.
Top with 1 Tblsp dill dressing (see next recipe) and lightly cover dressing with buttered bread crumb.
Bake in a casserole dish at 350" with white wine and a little butter, for 25-18 minutes.
Creamy Dill Dressing
Yield: Approx. 1 quart
3 cups Mayonnaise
1 cups Sour Cream
2 Tblsp Oil
2 Tblsp Wine Vinegar
3 Tblsp Dill Weed
2 Tblsp Honey
1 oz Onion, minced
1 oz Celery, minced
1 ½ tsp Dijon Mustard
¾ tsp Garlic, minced
¼ cup Milk
1/8th tsp Salt
1/8th tsp White Pepper
Combine all ingredients in a mixing bowl and whisk to blend.