Ingredients: 1 fresh whole Haddock (about 4-5 pounds) 2 ounces potted shrimps 4 ounces fresh white bread crumbs for the stuffing and extra bread crumbs to cover the fish 2 tablespoons freshly chopped parsley 1 tablespoon chopped fresh (not dried) sage 1 small onion Juice and rind of 1 lemon 3 eggs Butter for roasting Salt and freshly ground pepper Melted butter and lemon segments to garnish

Serves/Makes: 8 - 10

How to cook English Haddock Stuffed with Pudding:

• Ask your fishmonger to gut and bone the fish, leaving it whole but decapitated and fin-less.
• Melt 1 ounce of the butter in a small pan; chop the onion and soften it in the butter until it is transparent.
• Make a stuffing with the bread crumbs, onion, shrimps, parsley, sage, lemon juice and rind and 2 of the eggs.
• Stuff the haddock with this and sew up the aperture with linen thread, using a slip stitch.
• Beat the third egg and wash the fish all over with this.
• Press plenty of fresh bread crumbs over the top and sides of the fish.
• Lay the fish in a buttered oven-proof baking dish.
• Melt the remaining butter and pour over the whole stuffed haddock.
• Bake in the center of an oven preheated to 425°F (220°C) for 40 minutes, basting frequently, or until the fish gives when pressed at the thickest part. Remove the thread.
• If the crumbs start to scorch or brown, reduce the heat appropriately.
• Serve the baked stuffed haddock with extra melted butter and lemon segments.

Notes: