Fernando Morales/The Globe and Mail
Here is an interesting fish-based menu that is packed with flavour and texture. Haddock stocks in the East Coast plummeted in the 1990s but they are returning in ever-increasing numbers, making it an affordable fish too. It is wonderful fish, slightly moist with a sweet, mild taste. The Scotch dessert is for sophisticated palates. The black pepper brings out the taste of the Scotch and balances the creaminess.
The menu
Haddock with Brown Butter and Toasted Bread Crumbs
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Lucy Waverman