Shelly's Recipe

Baked Stuffed Haddock

Category: Fish and Seafood

1 1/2 cups Onions, finely diced
1 1/2 cups Celery, finely diced
2-4oz Clarified butter
1# Cooked Native Maine shrimp, drained
8 oz Crab meat, drained
4 oz Chablis
32 oz Hi-Ho crackers, crushed
1 tsp Thyme
2 tsp Garlic, minced
½ oz Dry parsley, chopped
1 tsp White pepper
1 oz Worcestershire sauce

Creamy Dill Dressing
3 cups Mayonnaise
1 cups Sour Cream
2 Tbsp Oil
2 Tbsp Wine Vinegar
3 Tbsp Dill Weed
2 Tbsp 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

Directions:
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. Cool.

Lay 6 oz haddock filet over 4 oz of stuffing. Top with 1 Tbsp 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. For Creamy Dill Dressing: Combine all ingredients in a mixing bowl and whisk to blend. Refrigerate.