Fine English Cookery/Michael Smith 1998

Haddock with a Pudding in its Belly
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
a fresh haddock weighing 2-2-1/2 kg/4-5 lb 125g/4 oz fresh white breadcrumbs for the stuffing extra breadcrumbs to cover the fish
2 tbsps freshly chopped parsley 1 tbsp chopped fresh (not dried) sage 1 small onion
juice and rind of 1 lemon 60g/2 oz potted shrimps 3 eggs
butter for roasting salt and freshly ground pepper melted butter and lemon segments to garnish



1 Ask your fishmonger to gut and bone the fish, leaving it whole but decapitated and finless.
2 Melt 1 ounce of the butter in a small pan; chop the onion and soften it in the butter until it is transparent. Make a stuffing with the breadcrumbs, onion, shrimps, parsley, sage, lemon juice and rind and 2 of the eggs.
3 Stuff the fish with this and sew up the aperture with linen thread, using a slip stitch. Beat the third egg and wash the fish all over with this. Press plenty of fresh breadcrumbs over the top and sides of the fish. Lay the fish in a buttered oven-proof baking dish.
4 Melt the remaining butter and pour over the whole fish. Bake in the centre of an oven pre-heated to 220C/425F/gas mark 7 for 40 minutes, basting frequently, or until the fish gives when pressed at the thickest part. Remove the thread.
5 If the crumbs start to scorch or brown, reduce the heat appropriately. Serve with extra melted butter and lemon segments.

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