Creamy Heavenly Haddock

This recipe was inspired by one of the most beautiful pieces of fish I have ever cooked. It was a fillet of Alaskan Haddock, about 2.5 lb. and at least an inch and a half thick. It was a buttery, flaky texture--the very best of firm-fleshed white fish--sweet, tender, and delicious. All of perishable ingredients except the fish were local. Here's how it went:

Sauce
2T salted butter

2T white flour

1+ c soured heavy cream (I had this on hand from cream that was in the fridge too long. You could also use prepared sour cream and heavy cream, about half and half.)

white pepper, salt, and black pepper

2c packed (about) baby spinach

1T capers

Melt butter. Make a light roux with the flour, adding a little at a time, stirring constantly for about five minutes or more on low heat. Add the soured cream a little at a time to make a smooth sauce. Add dash of white pepper to taste. Add a little salt and black pepper. Add spinach a handful at a time, stirring in. Let simmer on low heat until spinach is all wilted. Add capers and mix in. Adjust seasoning.

Fish

2.5 lb. Haddock fillet

olive oil

2T salted butter

salt and black pepper

Tony Chachere's Creole seasoning, or another spicy seasoned salt--cayenne and salt essential.

4-5 scallions, 2 whole and 2 sliced into 1/4 in. rounds.

Preheat oven to 350.

Lightly oil a baking dish. Put fillet in dish, skin side down. Lightly salt and black pepper. Lightly season with Tony Chachere's. Cut butter into 10 pieces and scatter on surface of fillet and in dish. Scatter sliced scallions across top and lay whole scallions along sides of pan.

Bake at 350 for 8 min. Turn heat to broil. Put fish in broiler for 5-6 minutes, until starts to brown on top. Finish in oven for 6 min. or until just cooked through. (Remember the fillet was very thick.)

Assembly

3 corn tortillas, toasted on a burner

1 scallion, finely sliced

Toast tortillas and place on serving platter, slightly overlapping. (This seemed a little "out there," but the flavors of the rich sauce, fish and tortillas go well together, and the presentation is very good.)

Place finished fillet on top of tortillas. Top with the sauce down the center of the fillet. (You won't use all of it.) Garnish with scallions and scatter around plate. Put the two very roasted on whole scallions on the platter as well. Serve the extra sauce on the side. Enjoy!