Maine Schooner Baked Haddock

Fresh fish and avocado,  crab and butter... eaten alfresco on the deck of a Maine schooner - what could be better?  I think this recipe is from the schooner Stephen  Taber's galley  but  wouldn't swear to it.    LL Bean sells copies of many of  the  schooner fleet's  recipes, and you can also purchase it online. 

 

Whichever  Maine schooner galley it came from, it is wonderful! Substitute cod, perch, or other whitefish of your choice if you have to, but haddock is our favorite . 

Spray a flat baking dish and arrange 2 lbs haddock fillets on the bottom. Combine 2 c  crunchy garlic & herb croutons with 1 stick melted margarine, 4 oz cooked fresh or canned crabmeat, and 4 chopped canned artichokes or 1 chopped avocado. Mix gently and spread over the fish. Top with 1 tomato, sliced, and sprinkle with 1 c shredded cheddar. Bake until flaky in a preheated 350 oven, 20-25 minutes. Of course, if  you choose to bake it in a wood-fired oven like they do  in the galleys of  the  Maine schooners, you may need to adjust the time a bit , and remember that all wood-fired ovens have their own unique hot   spots !

Baked Haddock in Dill Sour Cream

Place 2 lb fish fillets in a deep baking dish. Mix 2 c. sour cream, 1/2 c real mayonnaise, 1 tsp celery salt, 1/2 tsp pepper, 1/4 tsp thyme and 1/2 tsp paprika. Spread over the fish and sprinkle with 2 tsp dill. Bake in preheated 350 oven 20 minutes, or until fish flakes. Serves 4.