Titanic Recipe: Baked Haddock with Sharp Sauce, Turnip Purée, and Buttered Peas

Titanic Recipe: Baked Haddock with Sharp Sauce, Turnip Purée, and Buttered Peas

Arrange haddock on a plate, spoon sharp sauce over the top. Serve with turnip purée and buttered peas. This Second-Class Titanic dinner plate features tender baked haddock topped with golden breadcrumbs and served with a tangy Victorian-style sharp sauce, creamy mashed turnip purée, and buttered sweet peas. It’s a simple yet elegant meal that captures the quiet refinement of middle-class Edwardian dining just before the world changed forever. Ideal for a historically inspired dinner or educational cooking experience, this dish balances warmth, texture, and heritage on one plate.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Ingredients

For the Baked Haddock

2 haddock fillets 4–6 oz each
Salt and black pepper to taste
2 tablespoons breadcrumbs
1 tablespoon butter for topping
Optional: 1 tablespoon lemon juice or dry white wine

For the Sharp Sauce

2 tablespoons butter
1.5 tablespoons all-purpose flour
Salt pepper, and a pinch of nutmeg
1 tablespoon capers finely chopped
1 tablespoon Worcestershire sauce as substitute for Harvey’s
Optional: 2–3 gherkins finely chopped

For the Turnip Purée

1 medium yellow turnip about 8 oz, peeled and diced
1 tablespoon butter
2 tablespoons half-and-half or cream
Salt and white pepper to taste

For the Buttered Peas

1 cup sweet peas fresh or frozen
1 teaspoon butter
Salt to taste

Instructions

Bake the Haddock

Preheat oven to 350°F. Season the haddock with salt and pepper. Place in a baking dish, top with breadcrumbs and butter. Bake for 12 to 15 minutes, until the fish flakes easily.

Make the Sharp Sauce

In a saucepan, melt butter and stir in flour to form a roux. Add seasonings, capers, Worcestershire, and gherkins if using. Cook until thickened, adding a splash of water or stock for consistency.

Prepare the Turnip Purée

Boil the diced turnip until soft. Drain, mash with butter and half-and-half. Season with salt and white pepper.

Cook the Peas

Sauté peas in butter over medium heat until just tender. Season lightly with salt.

Plate and Serve

Arrange haddock on a plate, spoon sharp sauce over the top. Serve with turnip purée and buttered peas.

Video

Notes

Sharp Sauce Substitutions: Traditional Harvey’s Sauce is no longer widely available, but Worcestershire makes an excellent modern substitute. You can also use a splash of malt vinegar for added acidity if needed.

Turnip Tips: Use yellow turnips (rutabagas) for a slightly sweeter and more mellow purée. Be sure to boil them until very soft to get a creamy, lump-free mash.

Gherkin Optional: While Francatelli’s original recipe includes gherkins for acidity and texture, the sauce holds up well without them. Feel free to experiment based on taste or availability.