HADDOCK FRENCH

 HADDOCK FRENCH

INGREDIENTS: 2 PIECES OF HADDOCK

EGG WASH: 1 EGG, 1 TBS SUGAR, 1/4 CUP GRATED PARMESAN CHEESE

FLOUR MIX: 1/4 CUP FLOUR, 1/2 TSP SALT AND PEPPER

SAUCE: 4 CLOVES CHOPPED GARLIC, 1/2 STICK BUTTER, 1/4 CUP DRY SHERRY, 1/4 CUP LEMON JUICE, 1/4 CUP CHICKEN STOCK

1/4 CUP 

OLIVE OIL & PARSLEY

GENTLY SAUTE THE GARLIC IN THE BUTTER FOR 4 MINUTES, ADD EVERYTHING ELSE AND SIMMER. TASTE AND ADJUST AS NEEDED ACCORDING TO YOUR TASTE BUDS.

DIP THE HADDOCK IN THE FLOUR, THEN THE EGG. GARNISH WITH DRIED PARSLEY.

HEAT THE OIL ON A MEDIUM HIGH HEAT. FRY THE HADDOCK FOR 3 MINUTES PER SIDE. MINE TURNED BROWN BECAUSE OF THE CHEESE WHICH WAS YUMMY. ADD THE SAUCE AND SIMMER FOR 5 MORE MINUTES. 

I PUT MINE OVER A BED OF BABY BOK CHOY, PURPLE ONION AND BABY SPINACH.