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What Are Different Types of Sauce for Haddock?

Haddock is often served with cream-based sauces.
Haddock can be topped with a rich mornay sauce.
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  • Written By: N. Swensson
  • Edited By: Melissa Wiley
  • Last Modified Date: 03 August 2014
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Haddock is a white fish with a mild taste similar to cod that is very versatile and can be cooked in a number of ways. Whether broiled, baked, or grilled, sauce for haddock can range from simple preparations with butter and herbs to more elaborate toppings using multiple ingredients. Brown butter sauce is one of the simplest preparations for fish, which is made by melting butter and allowing it to brown slowly in a saucepan and then adding other desired ingredients, such as a splash of balsamic vinegar or fresh herbs. Sauce nicoise, a classic French accompaniment, can also be used with haddock and is a mixture of finely chopped parsley, black olives, and tomatoes that can be served over haddock. A cream sauce for haddock could also be prepared using a number of different flavorings.

A sauce for haddock consisting of melted and browned butter can be an excellent complement to the fish that will highlight its flavor without overpowering it. This type of sauce begins by slowly melting butter in a saucepan over low to medium heat until it turns golden brown. The cooking process gives the butter a rich, nutty flavor. It can be served plain over cooked haddock, or ingredients such as fresh herbs or vinegar can be added for a stronger flavor. Any preparation of haddock can be served with this sauce.

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Sauce nicoise is another popular sauce for haddock, which combines many different strong flavors to form a fresh topping with a texture similar to salsa. This sauce is made by chopping ingredients such as parsley, nicoise and tomatoes and dressing them with olive oil. Other spices, including rosemary and thyme, are also sometimes added, along with fennel or onions. The sauce should be allowed to sit for at least an hour to allow the tomatoes to break down and release some of their juices. Although sauce nicoise is often served with tuna, it can also be used as a sauce for grilled haddock or other simply prepared fish.

Cream sauce is another option with many possible variations. These sauces are usually made from butter, flour, and heavy cream or milk as the basic ingredients. Then garlic, Parmesan cheese, other seafood such as crab or herbs and spices can be added. Almost any of these combinations would complement broiled, baked, or grilled fish. A crabmeat topping for haddock could be made by adding canned or fresh crab to a white sauce near the end of cooking time and then spooning it over the fish after it has been cooked.

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