Haddock fillets are fried in the pan and served with stuffed onions and seasoned with red wine sauce in this simple and delectable gourmet healthy dinner recipe. Conventionally, delicate food fish recipes like haddock is paired with delicate wines like Seyval Blanc so as not to overpower the dish. In this recipe, red wine is used, particularly Humagne Rouge, to make a luxurious and delicious sauce. Humagne Rouge or Cornalin d’Aoste is made from red grapes grown in the Swiss Alps, typically rustic, robust, and wild with berry aromas.
Other red wines that you can use to make this recipe are Alsatian or German Pinot Noirs or Merlot, which have a light and refreshing structure that won’t overwhelm the fish. Since the wine will be reduced, a lot of the strong alcohol flavors will evaporate, leaving a luscious and luxurious sauce that goes excellently with the onions and the haddock. Pan-frying haddock gives it slightly crispy edges while keeping it moist and tender inside. For best results, before cooking the fish, pat it dry to remove any excess moisture. Ideally, the cut shouldn’t be more than two inches thick so that the cooking remains even throughout.
Ingredients: 1.32 to 1.76 lbs. haddock fillets, 2 tablespoons olive oil (for the roasting), 1 bottle red wine (Humagne rouge), 2/3 cup dark veal fond, ½ cups fish fumet, 0.33 lbs. vegetable mixture (carrot, celery, leek, onion, and garlic), 5 tablespoons butter, salt, pepper
For onion puree: 8 medium onions, 1 cup coarse salt, 10 cloves, 1/2 cup fowl bouillon, salt, pepper
Prepare a bed of coarse salt on a baking sheet and arrange the unpeeled onions on top. Cook in a 428-degree F. oven for about 1 hour 15 minutes. Remove from the oven. The onions should be soft and tender to the touch. Remove the skins from the onions, cut off the tops, and set them aside. Empty the inside on each onion with a fork leaving an outer shell, which will be stuffed later. Place the resulting onion pulp or “meat” in a mixer, along with bouillon, salt, and pepper. Place the whole in a saucepan with the cloves and simmer for 30 minutes. Remove the cloves. Boil down the wine with the vegetables, the dark fond, the fish fumet, and the salt until reduced and you obtain about 3/4 cup. Strain, pressing down the vegetables to recover some of the puree, which will bind the sauce. Bring it to boil. Add butter and whip well. Adjust the seasoning. In olive oil, pan-fry the haddock on each side for about 2 to 5 minutes. If the slices are very thick, you can end the cooking in the oven. Fill the onions with the puree and place them on a serving dish with a haddock fillet, pour some red wine sauce, and garnish with fried round onion slices for the decoration.
Cook the filets until it is golden on one side and then turn it over to cook on the other side. In general, two to five minutes per side is sufficient to cook the filets, depending on the thickness. You will know when it is ready when the flesh is opaque and flaky and no longer translucent. Similar in taste to cod but more refined, haddock is a very delicate fish and its flesh tends to crumble when cooked for too long so be careful not to overcook it. The stuffed onions, which serves as the garnishing, takes more time to prepare and cook so it is best to make it ahead and only cook the fish near the end when the onions are almost ready.