- 2 lbs. butter crackers
- 1 lb. panko bread crumbs
- 1 cup grated parmesan cheese
- 4 Tbsp. garlic powder
- 2 tsp. smoked paprika
- 4 Tbsp. Italian seasoning
- 1 cup Italian parsley, chopped
- 40 pounds of 4 oz haddock filets
- ½ cup lemon juice
- ½ cup water
- Preheat the oven to 350 degrees F.
- Crumb butter crackers in a food processor or by rubbing crackers between your hands. Note: do not blend crackers into dust, as they're best a little chunky.
- Mix all dry ingredients in a large bowl
- Slowly heat the butter or butter blend in a sauce pan over low heat. Using a spoon or ladle, remove white impurities from the top of the liquid as it melts, then dispose of it. Remove impurities until you have a golden clear liquid. Remove from heat and do not burn.
- Pour the butter into the bowl of dry ingredients and toss lightly with your hands or fold with a rubber spatula.
- Brush two-inch deep full-size hotel pans with clarified butter.
- Role the fish filets into roulades and place closely together in hotel pan.
- Encrust the top of each filet with two tablespoons of buttery crumb topping.
- Add lemon juice and water to the bottom of the pan for moisture.
- Bake for 15 minutes, or until fish is cooked thoroughly (and flakes easily) and the breadcrumbs turn brown.
- Before serving, garnish with lemon wedge and fresh parsley.
Modification: You may roll stuffing or seafood salad into the roulade to make it a stuffed filet. White wine sprinkled on the fish also adds a nice flavor if cooking it outside of a school setting.
Servings: 160 four-ounce portions
Recipe courtesy of the chefs at Seabrook School in New Hampshire as part of our Farm to Campus Recipe Series