Titanic Fine Dining: Baked Haddock with Sharp Sauce
This lovely dish was served at dinner in 2nd class on the ill fated voyage of the Titanic which sank April 14th, 1912.
Servings 6 Servings
Ingredients
- 3/4 cup mayonnaise low fat mayo if desired
- 1 1/2 tsp. Dijon mustard 6 skinless haddock fillets (8 ounce each)
- 6 skinless haddock fillets (8 ounce each)
- 3/4 cup fresh bread crumbs crushed pork rinds for keto
- 3 tbsp. chopped fresh parsley
- 3 tbsp. fresh grated Parmesan cheese
- 1 1/2 tbsp. chopped fresh chives
- Lemon wedges
- 2 tbsp. butter
- 1 small onion finely chopped
- 1 tbsp. brown sugar sugar subsitute
- 1/4 tsp. salt and pepper each
- 1 tbsp. all-purpose flour 1/4 tsp. xantham gum for keto
- 3/4 cup water
- 2 tbsp. tomato paste
- 1 tbsp. cider vinegar
- 1 tsp. dry mustard
- 1 tsp. Worcestershire sauce
- 1 dash hot pepper sauce
Instructions
Make the Sharp Sauce:
- In small saucepan, melt butter over medium heat; add onion and cook, stirring often, for 5 minutes or until softened.
- Increase heat to medium-high and stir in brown sugar, salt, and pepper; continue to cook, stirring frequently, for 5 minutes longer or until onions are well browned. Sprinkle with flour and cook, stirring, for 45 seconds.
- Stir in water, tomato paste, vinegar, dry mustard, Worcestershire sauce, and hot pepper sauce. Bring to boil and reduce heat to low. Simmer for 2 minutes or until thickened.
- Strain and keep warm.
Prepare fish
- In small dish, combine mayonnaise and mustard. Place fillets on greased baking sheets. Using back of spoon, spread mayonnaise mixture evenly over top of fish.
- Stir together bread crumbs, parsley, and Parmesan; sprinkle over fillets.
- Place fish in 400°F/ 200°C/Gas Mark 6 oven for 7 to 8 minutes or until fish is opaque and flakes easily with fork.
- Broil for 1 to 2 minutes or until topping is evenly browned.
- Transfer to heated platter and sprinkle with chives.
- Serve with lemon wedges and sharp sauce on the side.