8 oz. fresh haddock
1/2 cup flour, all-purpose, to dredge
1 egg
1 cup milk
2 cups bread crumbs
1/4 cup chopped pecans
1 oz. oil
1 tsp. chopped shallots
2 oz. Frangelico
2 oz. heavy cream
1 tbsp butter
1 tsp chopped parsley

1. Dredge haddock filet in flour.  Mix the egg and milk together.
 Place haddock in mixture.
2. Place breadcrumbs and pecans in food processor and process for 10 seconds.
  Season with salt and pepper.
3. Take haddock from egg mixture and coat with breadcrumb.
4. Place in 350 degree oven for 12 - 15 minutes.
  Depending on the thickness of the haddock.
5. While haddock is in the oven, take sauté pan and add the oil and shallots.
 Sauté 1 - 2 minutes.  Add Frangelico and flame out. 
Add heavy cream and reduce by 1/2.
6. Remove from heat and swirl in the fresh butter.
 Season with salt, pepper and fresh chopped parsley.
7. Paint plate with sauce and place haddock on top.

Enjoy!