2 lbs of butter crackers (Crumb in Processor, you can also do this by rubbing crackers between your hands. Note: Do not blend crackers into dust, best when a little chunky.)
1 lb of panko bread crumbs
1 cup of grated parmesan cheese
4 tsp of garlic powder
1 tsp of white ground pepper
2 tsp of smoked paprika
4 tsp of Italian seasoning
1 cup of parsley, chopped
2 lbs of butter or butter blend
40 lbs of 4 oz Haddock Filets
Steps
Mix dry ingredients in bowl.
Slowly heat butter/butter blend in saucepan over low heat. Remove white impurities from the top of the liquid as it melts with a spoon or ladle and dispose of it. Remove impurities until you have a golden clear liquid. Remove from heat and do not burn.
Brush 2 inch full size hotel pans with clarified butter.
Roll the fish filets into roulades and place closely together in hotel pan.
Encrust the tops of the filets with 2Tbsp of buttery crumb topping.
Add 1/2 cup water and lemon juice to the bottom of the pan, 1:1 ratio for moisture.
