Haddock Francaise
Haddock Francaise features haddock fillets lightly floured, egg-dipped, and pan-fried to golden perfection. Served with a tangy lemon-butter sauce made with white wine, garlic, and chicken broth, it pairs perfectly with the delicate fish.
Servings 2 people
Ingredients
- 2 Lemons
- 1 Shallot
- 3 Garlic Cloves
- Fresh Parsley
- 3 Eggs
- 4 tbsp Butter
- 4 tbsp Olive Oil
- 1/2 cup White Wine
- 1 cup Chicken Broth
- 1 cup Flour
- 2 Haddock Fillets
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Instructions
Prep Produce
- Peel and finely slice 1 shallot, mince 3 garlic cloves, and wash and coarsely chop fresh parsley.
- Slice 2 lemons thinly for garnish.
Prep Fish
- Pat the haddock fillets dry with paper towels. Season both sides with salt and pepper.
- Dredge each filet in flour, shaking off the excess, then dip into a beaten egg mixture.
Cook Fish & Make Sauce
- In a skillet, heat 4 tbsp of olive oil and 2 tbsp butter over medium heat. Cook the fish for 3-4 minutes per side until golden brown. Set aside.
- In the same skillet, sauté the shallots and garlic until soft. Deglaze with 1/2 cup white wine, scraping up browned bits.
- Add 1 cup chicken broth and reduce. Whisk in 2 tbsp of cold butter until the sauce thickens slightly.
Combine
- Return the fish to the pan, spooning the sauce over the fillets. Let it simmer for a few minutes to absorb the flavors.
- Garnish with fresh parsley and lemon slices.
Enjoy Your Haddock Francaise
- Serve hot with a side of vegetables or pasta, enhancing the dish with the rich lemon-butter sauce for a delightful meal.