HADDOCK IN LOBSTER BRANDY SAUCE

ARGYLER LODGE & RESTAURANT

SERVES 2

6 oz Nova Scotia lobster meat, cooked and chopped, 2 cups cream, 1 tbsp fresh tarragon, chopped, 1 oz brandy, 2 5 oz haddock fillets, 1 cup all-purpose flour, 1 cup cracker meal, 1/2 cup butter, 2 tbsp vegetable oil, 1 egg, 1 cup milk, sea salt and pepper, to taste

GARNISH: parsley, lemon slice

1. Heat frying pan on low heat. Sauté lobster meat in 2 tbsp melted butter and 1 tbsp oil until a little colour is released into butter mixture, about 2 minutes. Add cream, increase heat and simmer for about 5 minutes or until cream reduces and thickens. 2. While cream is reducing, bread haddock. Crack egg and whisk with milk. Season flour with salt and pepper. Coat haddock with flour, dip in egg mixture and coat with cracker meal. 3. Once cream sauce has thickened, add brandy and tarragon. Simmer for 1 minute and season with salt and fresh cracked pepper, to taste. 4. Place cooked haddock on plate and top with lobster sauce.

OPTION 1

Heat frying pan on medium heat. Add 2 tbsp butter and 1 tbsp of vegetable oil. Cook haddock fi llets until golden on each side and fi sh is cooked through, about 2 minutes per side.

OPTION 2

Preheat broiler in oven on low setting. Brush sheet pan with melted butter. Lay breaded haddock fi llets on pan and brush with melted butter. Broil fi sh for 10 minutes or until golden and cooked through.