World Cup Recipe Series: Week 4
If you’ve been hungry for week four of our World Cup Recipe Series all week, the wait is finally over. This week, we’re taking you back to Europe, but with a bit more je ne sais quoi.
No one can argue that the French know food. From world-famous croissants to ratatouille, the food is always elegant and beautifully decorated, just like their national football team, Les Bleus.
France’s national football team, known as Les Bleus, is one of the most decorated sides in international football. They’ve won the FIFA World Cup twice and consistently rank among the top nations in the world. Known for their tactical discipline, physicality, and attacking flair, France boast a deep pool of talent and are widely considered one of the most formidable teams in the game today.
Just like Les Bleus, Frostmark’s Haddock has that tactical flair and never loses its touch. Wild caught, frozen at sea, and world-class quality. Now that’s some true je ne sais quoi, in seafood terms.
This classic French preparation from the Normandy and Brittany regions is ideal for Frostmark Wild Caught Haddock Fillets because haddock’s naturally sweet, delicate flakes pair beautifully with white wine, fresh herbs, and light cream. Frostmark specifically notes that its wild-caught haddock has fine, lean white flakes and is well-suited to baking and broiling.
French Haddock en Papillote (Haddock Baked in Parchment with White Wine, Leeks & Herbs)
Ingredients (serves 4)
- 4 Frostmark Wild Caught Haddock Fillets (6–8 oz each)
- 2 medium leeks, thinly sliced
- 2 tbsp unsalted butter
- ½ cup dry French white wine (Muscadet or Sauvignon Blanc)
- ¼ cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp fresh tarragon, chopped
- 1 tbsp fresh parsley, chopped
- 1 lemon, sliced
- Salt and freshly ground black pepper
- Parchment paper
Serve
- Bring the packets directly to the table and open them just before eating.
- Serve with:
French green beans (haricots verts)
Buttered new potatoes
A simple arugula salad
Method
- Preheat the oven
Heat oven to 400°F (200°C). - Prepare the leeks
Melt the butter in a skillet over medium heat.
Add sliced leeks and cook for 5–7 minutes until softened but not browned.
Stir in the white wine and simmer for 2 minutes.
Remove from heat and mix in the cream, Dijon mustard, and half of the herbs. - Prepare the parchment packets
Cut four large parchment paper hearts or rectangles.
Divide the leek mixture among the packets.
Place a haddock fillet on top of each mound.
Season lightly with salt and pepper.
Top each fillet with a lemon slice and the remaining herbs. - Seal and bake
Fold and crimp the parchment to create sealed packets.
Place on a baking sheet.
Bake for 12–15 minutes, or until the haddock flakes easily with a fork.
Chef’s Tip
Because Frostmark haddock is frozen-at-sea and individually quick frozen, thaw the fillets overnight in the refrigerator and pat them very dry before cooking. This helps preserve the fish’s delicate texture and allows the wine-herb flavors to shine.
Wine Pairing:
A chilled Muscadet from the Loire Valley or a crisp Chablis complements the sweet, mild flavor of haddock beautifully.
We’re très heureux that you came back for week 4! Tune in next Friday for your weekly dose of World Cup-themed deliciousness. In the meantime, don’t forget to snap a photo and tag us on social media @southstreamseafoods.
Be sure to order your Frostmark Wild Caught Haddock in time for your midsummer menu! Visit our Product Lines page to find out more.
Ready to work with a team that gets it? Let’s talk.
