by Diana Rattray
Classic Newburg sauce adds flavor and appeal to this flaky baked haddock. Mild haddock lends itself to all kinds of flavors. For extra texture, finish the dish with toasted buttered breadcrumbs or toasted sliced almonds. Serve this fish dish with roasted or baked potatoes or a simple rice or bulgur pilaf for a fabulous meal.
PrintHaddock Newburg
Discover this delicious recipe for haddock Newburg. Flaky baked haddock is complemented by a classic Newburg sauce for a flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Fish
- Method: Bake
- Cuisine: New England
Ingredients
Scale
- 4 haddock fillets, about 6 ounces each
- 2 tablespoons melted butter
- salt and pepper
- 3 tablespoons butter
- 1 tablespoon plus 2 teaspoons all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground nutmeg
- dash cayenne pepper
- 3/4 cup light cream
- 1/3 cup milk
- 2 egg yolks, lightly beaten
- 2 tablespoons sherry
Instructions
- Heat the oven to 350 F.
- Lightly butter a baking dish or spray with nonstick cooking spray.
- Arrange the haddock in the baking dish. Sprinkle lightly with salt and pepper and drizzle with the 2 tablespoons of melted butter.
- Bake for about 25 minutes, or until the fish flakes easily with a fork.
- Meanwhile, prepare the sauce. 5. Melt the 3 tablespoons of butter in a medium saucepan over medium-low heat. Stir in the flour, 3/4 teaspoon salt, paprika, nutmeg, and a dash of cayenne pepper. Cook, stirring, for 2 minutes. Add the light cream and milk, stirring constantly. Cook, stirring, until thickened.
- Whisk about 1/3 of the hot sauce into the beaten egg yolks.
- Return the egg yolk mixture to the saucepan, stir in the sherry, and cook, stirring, for about 2 minutes longer, until hot. Do not let the mixture boil.
- Serve the sauce over the hot baked haddock.
