Ingredients

The Gloucester House Bread Crumbs (Family Recipe) Ingredients:

3 cups bread crumbs
1 cup of Ritz crackers, crushed
¼ cup Parmesan cheese, grated
2 tablespoons granulated garlic
¼ cup fresh chopped flat leaf parsley
3 tablespoons butter
3 tablespoons extra virgin olive oil

 

Baked Haddock Ingredients:

1 fillet of fresh haddock (about ¼ pound)
1 to 2 cups Gloucester House Lobster Stuffing (Family Recipe)
2 tablespoons of water

Directions

Bread Crumbs (yields 4 ½ cups):
1. Mix all together and refrigerate after using for up to two weeks in a sealed container.

 

Baked Haddock:

Preheat oven to 425 degrees.
1. Select a fresh haddock fillet. Note: Freshness can be tested by examining the clearness of the eyes and the firmness of the skin. A fish store will usually fillet and skin the fish for you.
2. Place haddock on cooking plate, cover with crumbs (see recipe below) and sprinkle with drawn butter.
3. Place two tablespoons of water around the bottom of the fish.
4. Bake in oven at 425 degrees for 10 to 14 minutes, until the breadcrumbs become brown.

Serve immediately with lemon wedge and your favorite vegetable.

Recipe courtesy of Lenny Linquata, The Gloucester House Restaurant, 2009.

The Gloucester House Restaurant has been serving this recipe since it opened fifty-one years ago. There are three important secrets to getting the perfect results: very fresh haddock (a day or two old), bake the fish under very high heat with two tablespoons of water, and using their bread crumb recipe that includes Ritz crackers.

Today I'd like to talk to you about scrod. You see, scrod denotes a family of fish. It could either be a haddock-- you can see by the black line running right down through the fish-- or it could be a cod. The lighter color and the white line running down both are scrod.

You see, scrod really denotes the size of the fish. These fish are approximately about three, three and a half pounds. Pretty much perfect scrod as far as we're concerned.

Today, what I'm going to do is I'm going to show you a recipe. It's our signature dish at The Gloucester House. It's baked Gloucester House haddock. But in order to start, you have to start with good quality fish.

You see, this fish, you can notice the clarity of the eyes and the shininess of its scales. And look at the gills, how clean, and bright, and vibrant they are. This is a very fresh fish, probably caught the last day or so. And the cod, very, very similar. Bright gills, bright eyes, and very, very firm to the touch. Those are the qualities, before we begin-- that's where you want to start.

So when you go into your fish market and you're asking your fishmonger what's going on, and what are the brightest and the best fish you have, remember basic things. First, if it smells like fish, it's not a dish. And second, we want it to be clear, and shiny, and smooth, and translucent. So you ask for day boat fish. That's the first requisition that you're going to ask for that fishmonger when you go into that store. Quality fish is where you start.

You have to know what goes into Gloucester House haddock. And what we do is we start with crumbs. You can start off with one pound of fresh bread crumbs, one pound. And then, to that fresh breadcrumbs, I want you to add a half a pound of fresh, broken down Ritz crackers. Grind them right up. Mix them both together.

Want you take a half a cup of fresh, chopped parsley, three tablespoons of garlic, a half a cup of Parmesan cheese, a cup of olive oil. I want you to mix it all up. Mix it all up really, really, really good. And then when you're all done, I want you to take some drawn butter and just mix it up until you have a moist texture, very, very moist and very firm, and just keep rubbing your hands together, very similar to this, until you have all those little crumbs all nice, and incorporated, and coated.

The crackers will make it nice and crisp and give that nice, sweet, brown color to it. And you notice I haven't put any salt or pepper in it because we're not going to need any salt or pepper. We may hit a little pepper at the very end. But the salt from the crackers is going to be plenty. That's going to be more than what we want.

We're going to take this mixture that we had and we're just going to simply bring it over a piece of haddock. See how translucent it is and how fresh it is? No smell. Remember, if it has a smell, you don't want to [? deal ?] it. It's nice and [INAUDIBLE]. And it's almost translucent. This is a real quality piece of haddock.

So I'm going to take the piece of haddock. I'm going to put it on a little baking dish, just as I have here right now. I'm going to take some of our crumb mixture, simple, and put it right down on the top of it, just like that.

And then I'm going to take some drawn butter, some butter that's a little melted-- but it doesn't necessarily have to be drawn-- but I use drawn because we don't need to put those milk solids in here. We want to have it relatively clear. There's plenty of seasonings in this crumb right now. And we're just going put a little of this right on top, just a smidgen.

Now that looks pretty good, except now, we have the real, real little house secret. You see, when you bake fish, in order for fish to come out really, really nice, you want to use very high heat, 425 degree oven. And we're going to leave it in there for about 15 minutes.

This fish is going to cook very, very quickly. That hot heat is going to the seal these flavors right inside. When those bread crumbs turn a golden brown, that fish is done.

I want to make sure, though, I put a little water in the bottom of this pan now, not on top of the crumbs, just right alongside it-- don't need a lot-- just to prevent the fish from sticking to the pan. Now that it's all set and ready to go, I'm going to take the pan just as is-- water, crumbs, fish-- right in the oven, and let's see what we got.

How's that? How's that look? Doesn't that look beautiful? That there is the single reason, probably the most predominant reason, definitely the main reason that we've been in business for 51 years.

So here we go. We take our haddock, now that it's nice, and brown, and golden. I'm going to just take it and scoop it right up. I'm going to put it right on a plate here. This is a meal set for a king.

But a little vegetable of here. A little broccoli would be just about perfect with this dinner, as far as I can see. And then have a little garnish here, because everybody does things a little different. And when we grew up, I knew my mother-in-law was really big in accompaniments with main courses. And in The Gloucester House, we serve an apple-cranberry relish.

We love it. It's a great accompaniment with this baked haddock dish. And I'll just set it right down in there. And it's a little sweet with apples and so forth.

Now, if you want to impress your friends, your family, or whoever else you want to bring over for dinner, it doesn't get any better than this. Gloucester House haddock, fresh broccoli, apple-cranberry relish, a meal fit for a king and a queen.

Baked Haddock
Categories :, ,