CookEat Recipe

Broiled Devilled Haddock

Name: Broiled Devilled Haddock
Ingredients: 14 Gramme Butter — Butter; 2 Saltspoon (source measure) English mustard powder — Ground English mustard, source two saltspoons; 1906 source measure retained without conversion; source unit: saltspoon; 1 Teaspoon White wine vinegar — White wine vinegar; 1906 source measure retained without conversion; 1 Teaspoon Worcestershire sauce — Worcestershire sauce; 1906 source measure retained without conversion; 1 Saltspoon (source measure) Salt — Salt, source 1 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon; 0.5 Saltspoon (source measure) Cayenne pepper — Cayenne pepper, source 0.5 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon; 1 Pasteurized egg yolk — Pasteurized egg yolk; 3 Pound Haddock — Fresh whole haddock before splitting and spinal-bone removal; 1906 source measure retained without conversion; 1 Tablespoon Oil — Oil for seasoning; 1906 source measure retained without conversion; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon White pepper — White pepper; 1906 source measure retained without conversion; 6 Quarter Lemon — Lemon garnish; Breadcrumbs — Bread crumbs for light coating; Parsley — Parsley greens for garnish

Documentary adaptation of printed No1671; source timings are guides, with actual output and safe endpoints to be measured.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

14 Gramme ButterButter
2 Saltspoon (source measure) English mustard powderGround English mustard, source two saltspoons; 1906 source measure retained without conversion; source unit: saltspoon
1 Teaspoon White wine vinegarWhite wine vinegar; 1906 source measure retained without conversion
1 Teaspoon Worcestershire sauceWorcestershire sauce; 1906 source measure retained without conversion
1 Saltspoon (source measure) SaltSalt, source 1 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon
0.5 Saltspoon (source measure) Cayenne pepperCayenne pepper, source 0.5 saltspoon; 1906 source measure retained without conversion; source unit: saltspoon
1 Pasteurized egg yolkPasteurized egg yolk
3 Pound HaddockFresh whole haddock before splitting and spinal-bone removal; 1906 source measure retained without conversion
1 Tablespoon OilOil for seasoning; 1906 source measure retained without conversion
1 Teaspoon SaltSalt; 1906 source measure retained without conversion
0.5 Teaspoon White pepperWhite pepper; 1906 source measure retained without conversion
6 Quarter LemonLemon garnish
BreadcrumbsBread crumbs for light coating
ParsleyParsley greens for garnish

Method

Steps

Step 1
Prepare No11 ONCE: Soften the butter. Place it with the mustard, vinegar, Worcestershire sauce, salt, cayenne and pasteurized yolk in a clean bowl.
Step 2
Prepare No11 ONCE: Mix thoroughly with a spoon until uniform. Cover and refrigerate immediately; use according to the destination recipe.
Step 3
Split and debone the three-pound purchase haddock; record edible mass. Turn fish in oil, salt and pepper. Broil for the source four minutes per side as a guide.
Step 4
Use the already prepared No11 devilled butter with identified pasteurized yolk; spread its measured actual output over both sides ONCE. Lightly roll in unmeasured breadcrumbs and broil a further source two minutes per side. Verify fish centre at least 70°C; garnish with six lemon quarters and optional parsley.

Cooked it? Rate it.

Cooked 0 times

Not rated yet

Steps

Step 1

Step 2

Step 3

Step 4

Cooked it? Rate it.

Share this recipe