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Haddock in a Lemon
Wine Cream Sauce
Serves 2
2 Private Selection Butter Crumb Haddock fillets, thawed
3 Tablespoons Enova oil
1/4 Cup Columbia Crest Two Vines Chardonnay
1-2 Tablespoons Garden Gourmet Lemon Grass [See below]. Squeeze tubes of Garden Gourmet herbs are in the Produce Department, just under the packages of fresh herbs.
1/2 Cup Kroger heavy cream
1 Package Fresh Express Mixed Greens
1 Jar Marie’s Vinaigrette Dressing
As with any recipe, you can increase or decrease ingredients or cook time to suit your own tastes.
- Heat a skillet over medium heat for 1 minute, add oil, and swirl to coat. Add haddock and cook 2-3 minutes per side.
- Remove haddock to a plate and cover with foil. Add wine to pan and cook to reduce wine by half.
- Add the lemon grass and heavy cream. Turn heat to low and simmer until sauce thickens (2-3 minutes).
- Meanwhile, toss the mixed greens with the vinaigrette dressing and serve to accompany the haddock. Serve the fish over pasta or rice, if desired, and top with the lemon grass sauce.
- Compliment your meal by serving it with a glass of Columbia Crest Two Vines Chardonnay
Chef’s Note: Lemon grass is a perennial tufted grass with long, sharp-edged blades that grows in dense clumps in tropical or subtropical climates. The light lemon flavor of this grass blends well with coconut, garlic, chilies, and cilantro. It’s widely used in Indonesian, Malaysian, Sri Lankan, Thai, Vietnamese, and Indian cooking with meats, poultry, seafood, and vegetable curries and soups.
The grass is considered a diuretic, tonic and stimulant. It’s a well known insect repellent (citronella) and the essential oil is used in perfumery. Now its delicate lemon flavor is available in a convenient squeeze tube from Garden Gourmet.
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