Cooking Haddock fillet with red wine

Recipe Description Haddock is a food fish and fished for commercial purpose. It is a very simple recipe and would be a success every time it is tried. It is available in many forms, fresh, canned, smoked, or even frozen. The flesh of the Haddock is white and can be cooked in a number of ways and is just like cod. The fresh fillet of haddock should hold well together and it has to be firm. The translucent appearance talks of its freshness and youth and one which is older one would be chalky. The fish has to be prepared by smoking or by drying as it does not salt very well. The fish is filled with nutrition and is an excellent source of protein. It also contains reasonable levels of vitamins like B12, selenium and pyridoxine. A good supply of sodium and potassium can be found in the Haddock fish. It has no carbohydrates and dietary fiber. It contains very little fat and makes it perfect for people of every age group and health conditions. The red wine used for the dish is beneficial as it is an excellent protector of heart. It also reduces the harmful effects of smoking. On the whole the dish is worth a try.
Recipe Details Cooking Haddock fillet with red wine Servings: 6 People Preparation time in minutes:  90 Recommended wine with the dish: Humagne rouge de Leytron, Ulrich Devayes 1999

1.32 to 1.76 lbs. haddock fillets, 2 tablespoons olive oil (for the roasting), 1 bottle red wine (Humagne rouge), 2/3 cup dark veal fond, ½ cups fish fumet, 0.33 lbs. vegetable mixture (carrot, celery, leek, onion, and garlic), 5 tablespoons butter, salt, pepper For onion puree: 8 medium onions, 1 cup coarse salt, 10 cloves, 1/2 cup fowl bouillon, salt, pepper

Unpeeled onions are to be placed on a coarse salt bed in the oven for nearly one and quarter hours in an oven at 428 degrees F and cooked. Remove from the oven if cooked well. Now remove the skin and with the help of a fork remove and empty the inside of the onions and place it in a mixer, with salt, bouillon and pepper. The whole mixture is to be simmered for half an hour with cloves. Take away the cloves and keep it aside. Now boil vegetables with wine and fond, fish fumet and salt until the wine reduces and three fourth of a cup is left. Now strain it pressing down the vegetable to allow some puree to get mixed with the sauce. Boil the strained sauce once again and add butter to it. Whisk the butter well and season it. To serve heat the sauce, onion shells and puree. Roast both sides of haddock fillets in olive oil and they can be placed in an oven if the fillets are thick. It would not take more than three to four minutes for it to be ready. To serve fill the onion with puree and serve it with haddock. Add some sauce and dried onion discs for decoration.