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Baked Stuffed Haddock with Fish Gravy
Baked stuffed haddock with gravy is a bit of work but makes a really fine main meal. You need to live near a fishmonger that can supply you with a large fresh whole head on haddock and 4 haddock frames (bone and flesh left after filleting) and heads. The haddock has to be somewhat large 5 lbs. or so. You can also use codfish.
Wash the whole fish inside and out and remove head. Place the heads and bones in a large pot and cover with water. Add one whole leek chopped and a couple of bay leaves. Put the lid on and put it to boil. Once it boils turn down till water is just rolling. Remove lid and reduce to as many cups as you will have guests plus two. Basically you are making gravy. Once reduced put through a sieve and reserve. Take the same number of tablespoons of butter and tablespoons of flour as there are cups of broth. Melt flour and butter together until the butter and flour start to brown. Slowly stir in the broth (except for 2 cups for the stuffing) while constantly whisking. Let it go to a very slow boil and whisk in a cup of heavy cream and a couple of tablespoons of sherry. Let it simmer keeping and eye on it for occasional whisking. You can turn it off and wait for the baked fish to re-warm.
Stuffing. Prepare a standard stuffing with sage seasoning add the two extra cups of broth, sauteed chopped onions and an egg. Stuff into the fish cavity. Olive oil the outside of the fish and salt. Place in oven at 350 degrees for about 20 minutes depending on the size of the fish. Peak at it when the stuffing is crunchy brown and the fish jiggles when you touch it, it is done. The stuffing does not necessarily have to be toasty. The jiggling is more important. All fish whole or in fillet form jiggles when done if you tap it with a knife. If it is raw in the middle it won't jiggle. This way you do not have to dig into the flesh
Re-warm the gravy and serve with mashed potatoes, mashed butternut squash and Brussels sprouts. My brother john think this is the best dish I make. It is tasty.
