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Haddock Amandine Meuniere Recipe

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This recipe for Haddock Amandine Meuniere is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Haddock fillets
milk
flour
butter
lemon juice
sliced natural almonds
thinly sliced mushrooms
Directions:
Directions:
Dip the haddock in milk, then dredge them in flour. Shake off the surplus flour. Melt butter in a large skillet and place the fish in it. (Skin side up if there is skin.) Cook slowly until brown, then flip it over with a spatula and brown the other side. Remember, this is a saute, a slow cook, not a hot fry which would destroy the delicate flavor of the fish. Remove the fish and place on a warm serving plate. Add the lemon juice, almonds and mushrooms to the pan. Raise the heat to high and stir and scrape the bottom and sides of the pan to release an browned crumbs; these are delicious. Stir until the almonds turn a light golden brown.(Don't let them get too brown or they will be bitter.) Pour this sauce over the fish and serve immediately, piping hot.
Personal Notes:
Personal Notes:
The original recipe called for 6 3/4 pounds of haddock fillets, 1/2 pound of butter,1/4 pound of almonds, 4 mushrooms and 2 lemons. You can cut the recipe to any size you want. You certainly don't need that much butter! You can substitute a little olive oil for some of the butter.Auntie Eleanor toasted the almonds in the oven first and added them to the mushroom and lemon sauce at the end. This kept the almonds crunchy. So-o tasty!

 

 

 

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