Stuffed Haddock

2 tbs butter
3 tbs flour
1/2 cup white wine
1 1/2 cups milk
1 cup shredded gouda cheese
1/4 tsp white pepper, 1/4 tsp kosher salt

Melt the butter in a heavy saucepan, add in the flour and whisk for five+ minutes, cooking the flour. this is your roux, and the basis for a huge variety of sauces.
Combine the wine and milk in a 2-cup measuring cup and nuke it twice, one minute each, until it's hot. Add the hot milk/wine to the butter/flour all at once and whisk it for five+ minutes until it thickens. Add the salt and pepper.
Add the cheese in several batches, whisking until it's all blended. Cover the pot and put it on a super-low burner. This is sauce mornay, or a cheese sauce made from a roux.

1 - 1 1/3 lb lobster, cooked(Market Basket will do this for you)
1/2 lb sea scallops(the big ones)
2 lbs haddock(or any other inexpensive white fish) skinned(Market Basket will do this for you too)
1 12-oz jar of marinated artichoke hearts, drained and chopped. Use only about 2/3 of this.
1 tbs butter
2 tbs olive oil
4-5 garlic cloves, sliced thinly
1/3 cup white wine

Take all the meat out of the lobster, tail, knuckles, and claws, and cut it up into inch or half-inch bits.
Cut the scallops up into little pieces as well, not minced, chopped, set aside.
Melt the butter in a non-stick pan until the foam subsides, add the garlic and cook until fragrant(pinch of salt and pepper right now is good), add the wine and cook it down by half. Now add the scallops and cook them, stirring and mixing with the butter, garlic and wine, for just a few minutes, not cooked all the way through. Mix this into a bowl with the lobster and artichoke hearts.

Butter a small, shallow baking dish. shorter than the length of the fish fillets. cut the fillets to fit two layers.
Put down the first layer of fillets, cover with half of the lobster/artichoke/scallop mixture, and cover that with half a cup of the cheese sauce. Use your judgement: cover it, don't drown it.
Put down the second layer of fillets, cover with the rest of the lobster/artichoke/scallop mixture, and cover that with about a cup of the cheese sauce. again, cover it, don't drown it.
Sprinkle a third of a cup of breadcrumbs over this and put it in a 350F oven for about 30+ minutes. Lightly browned, maybe a few bubbles, but not to many; don't want to overcook the fish!

Serve it with rice or new potatoes.

I tossed the new potatoes(very small ones, quartered) with olive oil, salt, pepper and paprika and roasted them for an hour+ at 350F

There you have it.