Savory Brown Butter Pan Seared Haddock with a White Wine Side-of-the-house Herb Garlic Reduction in a Light Cream Sauce

This was a new challenge. I asked my lady friend what herbs she had growing on the side of her house with the plan of building a dinner around those.

The reply was…”Basil, Thyme, Rosemary and Chives”.

So tonight I give you a Savory Brown Butter Pan Seared Haddock with a White Wine Side-of-house Herb Garlic Reduction in a Light Cream Sauce. The result was AMAZING.

I made my usual flour dredge (mostly almond flour) with pepper, paprika, onion powder, garlic powder and salt. I pat dried the fish and rolled it in the dredge, then cooked it in a browned butter, about 2 minutes each side, and then put it to the side, covered. This was done in a cast iron skillet.

In the same pan, while still hot I poured about a cup of white wine to ‘de-glaze’. To this I added the minced chives, thyme, basil, rosemary and the zest of a lemon. As well as the juice of the lemon.

Just to be zany, we put in about 1/4 cup of half and half. This is not required.

This mixture was reduced for about 10 minutes. The fish was plated with this sauce on top, as well as some air fried asparagus and some toasted bread and an Italian seasoned dipping sauce.

We ate well tonight, my friends!