Baked Haddock Mornay with Cheddar Dijon Lobster Crumbs
We thought we’d give you a recipe to nosh on.This is one of our favorite Fall recipes for entertaining. For fish, it’s hearty enough to stand up to Fall weather and usual hearty menu accompaniments. So whether you’re doing a classy Halloween or an Autumn Dinner Party, this fish dish will play well with other fall favorites. Serve with a white like Sauvignon Blanc or Chardonnay:
Prep time: 15 min Bake Time: 20 Min Serves: 6-8
3 – 4 Lbs Fresh Line Caught Haddock, Cut in 8 oz portions or whole
1 /2 Cup Sour cream
1/4 Cup Heavy Mayonnaise
1-2 Cups Grated sharp cheddar cheese
¼ Lbs diced Lobster meat (Optional)
2 cup crushed Ritz crackers
2 Tablespoon white wine
1 Tablespoon Dijon mustard
1 Tablespoon minced scallions
1 Tablespoon Paprika
1. Preheat the oven to 350F.
2. Place Lobster meat, crackers, wine, mustard, scallions, and paprika in a bowl or food processer and mix. Don’t over mix if using a processer. Set aside
3. Mix sour cream and mayonnaise in a 2:1 ratio
4. Place the Haddock on lightly sprayed pan, skin side down.
5. Spread the sour cream mixture evenly all over the haddock.
6. Top the haddock with cheddar cheese (Don’t be Shy).
7. Place Lobster Dijon crumbs on Haddock.
8. No Liquid is needed—the sour cream will produce the liquid that is needed.
9. Bake at 350 degrees for 15 – 20 min. or until the crumbs are a golden brown.
We find baking the dish a little on the longer end is our favorite way to enjoy. The crumbs get nice and crispy.