TV Dinner: Haddock Veronique

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It's a classic dish called Veronique and Chef Chris Manning uses haddock in this version.

One of the featured ingredients is grapes. Manning says you can use red or green grapes, or a combination.

Haddock Veronique

- 4 haddock fillets
- 1/4 cup flour
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon grated ginger
- 1/4 cup Coyote Moon LaCrescent wine
- 2 cups grapes
- 1 teaspoon sugar
- 1/2 cup toasted sliced almonds

Combine flour, salt and pepper in a large shallow dish. Coat fish with the mixture. Heat butter and oil in a nonstick skillet over medium heat and add ginger. Stir, then add fish. Saute for 3 to 4 minutes on each side until fish begins to turn golden and flakes easily. Remove from pan and keep warm.

Add wine to the pan and cook, stirring to incorporate bits from the bottom of the pan. Simmer for 4 to 5 minutes to reduce liquid, then add grapes and sugar. Cook 4 minutes longer, stirring constantly. Pour sauce over fish and sprinkle almonds on top.

Pairs well with Coyote Moon's LaCrescent.

Sunday, November 23, 2014
, Watertown, NY

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