It's a fish dish that's great for the Lenten season.
It's called haddock francaise and like most of Chef Chris Manning's recipes, it's fairly easy to prepare.
Click on the picture to see how he does it. The recipe is below.
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
2 6-ounce skinless, boneless haddock fillets
4 eggs, beaten
1/4 cup grated Parmesan cheese
2 tablespoons fresh, chopped parsley
1 clove garlic, minced
2 tablespoons olive oil
2 tablespoons butter, divided
1/4 cup Pinot Grigio wine
1 teaspoon lemon juice
Mix the flour, salt and pepper together. In a separate container, mix the eggs, Parmesan cheese, parsley and garlic together. Dredge the haddock in the flour mixture, then dip in the egg wash to coat fully.
Heat a 14-inch sauce pan to medium and add the oil and a tablespoon of the butter.
When oil and butter are hot,add the haddock to the pan skin side up. Saute 2 to 3 minutes until golden brown. Turn fillets over and cook until that side is golden brown. Add the wine, turn the heat down to simmer and add the remaining tablespoon of butter and the lemon juice.
Allow to simmer 2 to 3 minutes and serve over a bed of rice, spooning the sauce over the fish.
Thursday, December 12, 2013, Watertown, NY