Name: Haddock de Journee
Ingredients: 2 pound haddock filet; 4 ounce shrimp, chopped fine; 4 ounce scallops, chopped fine; 2 ounce lobster, chopped fine; pinch salt and pepper; 1 tablespoon lemon juice; 2 tablespoon white wine; 1 tablespoon Worcestershire sauce; pinch thyme; 1/2 cup heavy cream; 1/2 cup melted, warm butter; 1 1/2 tablespoon lemon juice or tarragon vinegar; 3 egg yolk; 4 tablespoon boiling water; 1/4 teaspoon salt; pinch cayenne

Haddock de Journee

Ingredients

2 pounds haddock filet
4 ounces shrimp, chopped fine
4 ounces scallops, chopped fine
2 ounces lobster, chopped fine
pinch salt and pepper
1 tablespoon lemon juice
2 tablespoons white wine
1 tablespoon Worcestershire sauce
pinch thyme
1/2 cup heavy cream
1/2 cup melted, warm butter
1 1/2 tablespoon lemon juice or tarragon vinegar
3 egg yolk
4 tablespoons boiling water
1/4 teaspoon salt
pinch cayenne

Instructions

Serves 4.. Combine shrimp, scallops, lobster, salt, pepper, lemon, wine, Worcestershire and thyme in a stainles steel mixing bowl. Place bowl over ice. Add cream slowly, whipping constantly with wire whisk until mixture is well blended. Butter an ovenproof baking dish. Slit haddock to make a pocket, and stuff with mixture. Place in dish and bake at 350 for 20 minutes or until fish flakes when tested. Before serving top with Hollandaise Sauce. For sauce, place egg yolks in double boiler (cook over hot, not boiling water), stirring constantly with wire whisk until they begin to thicken. Add 1 tablespoon boiling water. Repeat until all 4 tablespoons of water have been added. Beat in warm lemon juice. Remove from heat. Add warm melted butter very slowly, beating constantly with wire whisk. Add salt and cayenne. Serve at once. Makes 1 cup.