For a fancy, but easy feast, walnut haddock with remoulade

By Jim Bailey

Although this recipe sounds like it belongs on the menu of a top-notch restaurant, both elements are Yankee Chef logosuper-easy. Although originally meant as a sauce for meat, French remoulade is now a universal accompaniment to fish and seafood. One taste and you will see why.

Walnut-crusted haddock

1 1/2 cups broken walnuts, ground into crumbs in blender or food processor
1/2 teaspoon garlic powder
4 haddock fillets, 4 to 6-ounces each
1/2 cup butter, melted
2 tablespoons oil
Remoulade sauce, recipe below

walnut_haddockPreheat oven to 350-degrees F. Mix the ground nuts with garlic powder in a bowl; set aside. Rinse and pat dry the fillets. Dip the fish in the melted butter and then into the ground walnut mixture, pressing firmly on both sides. Place a large, oven-proof skillet, over medium-high heat, and add oil. When oil is hot, gently place the coated fillets, skin-side down, into the hot oil and sear 1-2 minutes on each side, or until nicely browned. the fish will not be cooked through at this point. Remove from stovetop and place in the oven to finish cooking an additional 6-7 minutes or until done, according to the thickness of the fish.
Mound a scoop of Remoulade Sauce on each plate evenly and lay the fillets partially onto the sauce. Serve immediately.

Easy remoulade sauce

(Makes about 2 cups)

1/4 cup fresh parsley
1 teaspoon dried tarragon
2 tablespoons capers, drained
1/2 teaspoon minced garlic in oil
1 cup mayonnaise
3 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon dry mustard
1 teaspoon apple cider vinegar

Place parsley, tarragon, capers, lemon zest and dry mustard in a food processor and combine until parsley is chopped fine, about 10 seconds. Place the mayonnaise, olive oil, lemon juice and vinegar into a large bowl and stir until combined. Fold in the parsley mixture, cover and refrigerate for 1 hour before serving.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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  1. Gerald Poulin says:

    Sounds great. I’ll have to try it. Yes, in France the bouilli is poured over the seafood in a wide dish having been prepared separately. The best Bouillabaisse I’ve ever had is in Ste Anne des Mont, Gaspe, QC.

  2. Jim Bailey says:

    True Bouillabaisse is often said to only be authentic if the fish were put in the pot one at a time and when done, bouillabaisse should be served with the broth in one bowl and the seafood and vegetables in another. The broth must contain (so classic French chefs assert) saffron and rouille. Rouille is simply breadcrumbs, garlic, saffron and chili peppers all ground up in a food processor or blender. This is served either on the side or on top of the seafood and fish. Sea robin and eel are classically added to this dish as well, but here in many parts of new England, this is just not feasible.
    I have transformed a Bouillabaisse recipe that generally has more than 20 ingredients and a lot of labor into something that strongly resembles the classic dish, but without the money, time, skill and ingredients. I think you will find this recipe spot on when it comes to true Bouillabaisse.

    Simple and Easy New England Bouillabaisse
    If halibut is a little pricy or hard to find, any firm-fleshed fish would make great substitutes. Try snapper, grouper, Orange roughy, Mahi Mahi, sturgeon, swordfish or tuna.

    1 tablespoon olive oil
    3 teaspoons minced garlic in oil
    1 (8-ounce) bottle clam juice
    1 (14½ ounce) can diced tomatoes, undrained
    1/2 cup vegetable broth
    2 bay leaves
    1 teaspoon dried, crushed thyme
    1 teaspoon grated lemon zest
    1/2 teaspoon cayenne pepper
    1(1 1/4 pound) lobster
    10 mussels, scrubbed and debearded
    10 littleneck clams
    12 ounces halibut fillets, cut into 1-inch chunks
    1 teaspoon smoked paprika
    Heat oil in a large deep pot over medium heat. Add the garlic and cook about 2 minutes, or until lightly browned. Add the clam juice and bring to a boil. Add the tomatoes, broth, bay leaves, thyme, grated lemon zest and cayenne pepper. You may add either 1/4 teaspoon crushed saffron or turmeric at this point if using. Simmer for 4 minutes, add the lobster, cover and simmer an additional 5 minutes. Add the mussels, clams, halibut and paprika. Cover and simmer on low heat for about 5 minutes, or until the clams and mussels have opened. Remove from heat, discard any unopened clams or mussels. Ladle into bowls and serve with warmed bread.

  3. Gerald Poulin says:

    Sounds delicious. I’m looking for a Bouillabaisse recipe. I’ve had some good success on my own with a bit of this and a bit of that. But I need to get better proportions of ingredients. Thanks!