Baked Haddock is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a haddock filled with veal forcemeat that's baked in butter and oyster liquor and served with piquant sauce. 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 classic recipe for a Victorian version of Baked Haddock that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 230.—BAKED HADDOCK.
Stuff and bake the haddock as directed for baked codfish; and when dished up, sauce it over with piquant sauce, No. 22, finished with a pat of butter and a little anchovy.
Modern Redaction
Ingredients:
1 large whole haddock
200g veal stuffing
400g butter, melted
salt and freshly-ground black pepper
60ml oyster liquor
200g brown breadcrumbs
Clean, scale and gut the haddock then wash thoroughly inside and out. Wipe dry then stuff the cavity with veal stuffing. Sew the body opening closed then truss the fish in the form of an S and set in a baking dish. Use a sharp knife to make deep incisions along the sides of the fish then pour over the melted butter and oyster liquor.
Season with salt and black pepper then transfer to an oven pre-heated to 180°C and bake for about 90 minutes, basting frequently with the pan juices. When half done sprinkle brown breadcrumbs to coat the haddock (repeat this process several times during the final cooking stages to ensure the fish is evenly coated.
When the haddock is done, carefully lift out onto a warmed serving dish. Prepare the piquant sauce, as in the recipe then work in the butter and anchovy essence. Pour the sauce over the fish and serve.
