Haddock De Journee Recipe

Combine all ingredients except haddock and heavy cream in a stainles steel mixing bowl. Place bowl over ice. Add cream slowly, whipping constantly with wire whisk until mixture is well blended. Butter an ovenproof baking dish. Slit haddock to make a pocket, and stuff with mixture. Place in dish and bake at 350 for 20 minutes or until fish flakes when tested. Before serving top with Hollandaise Sauce.

Sauce: Place egg yolks in double boiler (cook over hot water--NOT boiling water), stirring constantly with wire whisk until they begin to thicken. Add 1 tablespoon boiling water. Repeat until all 4 tablespoons of water have been added. Beat in warm lemon juice. Remove from heat. Add warm melted butter very slowly, beating constantly with wire whisk. Add salt and cayenne. Serve at once. Hint: Can be stored in a large mouth Thermos jar until seving time. Makes 1 cup.