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Haddock Royale
Ingredients
- 3 lbs haddock fillet
- salt and pepper to taste
- 4 tbsp butter
- 2 cups milk
- 4 tbsp flour
- 6 oz crabmeat
- 3 tbsp sherry
Instructions
- Preheat oven to 350
- Rinse haddock in cold water, pat dry and place in large buttered casserole dish. Set aside.
- In double boiler, make a roux of melted butter, flour, salt and pepper; add milk and stir unit it thickens to a medium consistency. Add crabmeat and sherry to sauce, then pour over haddock. Bake for 25 minutes.
Notes
This is a vintage Harbor Fish Market recipe from the archives of the Alfiero family, circa 1980.Â
It came with a hint; To keep your crabmeat at it's freshest, place in a plastic storage bag. Â Put bag in bowl in refrigerator. Â This "moist" cold will keep you crabmeat fresher then just placing it in the "dry" cold of your refrigerator. Â If kept this way, your crabmeat should keep for a couple of days. Â This method works equally well with lobstermeat.
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