Don’t go the boxed dinner route tonight. Muster up some energy and dine like a lord, or lady, or whatever your awesome title is.
Take some inspiration from “Downton Abbey” for a fancy feast (recipe below). (And if you need a few table etiquette lessons, just check out a few tips from “Pretty Woman.”)
BAKED HADDOCK WITH SHARP SAUCE
4 skinless haddock fillets (8 oz. each)
1 tsp. Dijon mustard
cup fresh bread crumbs
3 tbsp. chopped fresh parsley
3 tbsp. freshly grated Parmesan cheese
1 tbsp. chopped fresh chives
2 tbsp. butter
1 small onion, finely chopped
1 tbsp. brown sugar
Salt and pepper to taste
1 tbsp. unbleached all-purpose flour
2 tbsp. tomato paste
1 tbsp. cider vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
Dash hot pepper sauce
In small saucepan, melt butter over medium heat, add onion and saute until softened. Increase the heat to medium-high and stir in brown sugar, salt and pepper. Cook for another 5 minutes, stirring frequently until onions are well browned. Sprinkle with flour and cook until blended.
Stir in water, tomato paste, vinegar, dry mustard, Worcestershire sauce and hot pepper sauce. Bring to boil and reduce heat to low. Simmer for 2 minutes or until thickened. Strain and keep warm.
Preheat oven to 400 degrees and grease a baking sheet.
Place the fillets on the baking sheet. Combine the mayonnaise and mustard and spread over the fish. Stir together bread crumbs, parsley, and Parmesan; sprinkle over fillets.
Bake the fish 7 to 8 minutes or until opaque and flakes easily with a fork. Broil for 1 to 2 minutes or until topping is evenly browned.
Transfer to heated platter and sprinkle with chives. Serve with lemon wedges and sharp sauce on the side.
Makes 4 servings.
- “Abbey Cooks Entertain” by Pamela Foster