Ingredients
Scale
- 2 (4 oz each) High Liner Haddock Loins
- 1 tsp (5 mL) puréed garlic
- 1 tbsp (15 mL) dry white wine
- 1 tbsp (15 mL) fresh lemon juice
- 1 tbsp (15 mL) each chopped fresh parsley and chives
- 2 oz thawed High Liner Cold Water Cooked Ice Shrimp
Lemon Garlic Cream Sauce:
- 1 cup (250 mL) alfredo sauce
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) all-purpose flour
- 1 tbsp (15 mL) dry white wine
- 1 tbsp (15 mL) fresh lemon juice
- 1 tsp (5 mL) puréed garlic
Panko Parmesan Crumble:
- 3 tbsp (45 mL) panko
- 2 tbsp (30 mL) coarsely grated parmesan cheese
- 1 tbsp (15 mL) olive oil
Instructions
- Lemon Garlic Cream Sauce: Heat alfredo sauce; keep warm. In separate saucepan, make an aromatic roux by melting butter and whisking in flour, then wine, lemon juice and garlic. Whisk in Alfredo sauce; bring to boil. Strain through a sieve, discarding any solids. Let sauce cool.
- Season haddock to taste; sauté with garlic until 75% cooked. Deglaze pan with wine and lemon juice. Transfer to bowl; flake fish. Let cool completely. Toss with parsley, chives and shrimp (squeezed of any excess water and chopped, as necessary). Stir in Lemon Garlic Cream Sauce. Divide mixture among 4 oz ramekins.
- Panko Parmesan Crumble: In small bowl, combine panko, parmesan cheese and olive oil. Top each ramekin with some of the crumble. Refrigerate until service time, if not using right away.
- Heat to order on tray in hot, preheated oven until bubbling hot and crumble layer is golden brown.
*Note: In Lemon Garlic Cream Sauce, if no Alfredo sauce, replace with 35% whipping cream and increase butter and flour to 2 tbsp (30 mL) each.
Notes
