Haddock en Casserole Recipe



Haddock en Casserole Recipes

Ingredients :

2lb haddock fillets

2 sprigs celery leaves

2 sprigs parsley

1/4 tsp dried leaf thyme

1 small bay leaf

1 tbsp lemon juice

2 peppercorns

1 tsp salt

boiling water

3 tbsp butter

1 medium onion, sliced paper-thin

2 cups sliced mushrooms

1/4 cup slivered pimento

1/4 cup butter

1/4 cup flour

1 cup fish cooking water

1/2 tsp salt

1/4 tsp pepper

1/4 tsp dried leaf tarragon

pinch dried leaf marjoram

pinch dried leaf chervil

1 cup light cream

2 egg yolks

1 cup 1/4 inch bread cubes

2 tbsp melted butter

Method :

Heat oven to 325F (160C). Butter a baking dish about 12 x 7 x 2 inches (3.5 x 18 x 5cm). Cut fish into serving size pieces. Lay in large skillet. Add celery leaves, parsley, thyme, bay leaf, lemon juice, peppercorns and 1 tsp salt. Add boiling water to just cover. Bring to a boil, turn down heat, cover and simmer about 5 minutes or just until fish flakes easily with a fork. Lift fish out of water. Strain cooking water and measure out 1 cup (250ml) to use in sauce. Melt 3 tbsp butter in same skillet and add onion. Cook gently 3 minutes, stirring. Add mushrooms and cook and stir 2 minutes more. Remove from heat and stir in pimento. Melt 1/4 cup butter in saucepan. Sprinkle in flour and stir to blend. Remove from heat and add the 1 cup fish cooking water all at once. Add 1/2 tsp salt, 1/4 tsp pepper, tarragon, marjoram and chervil. Stir to blend and return to moderate heat. Cook until boiling, thickened and smooth, stirring constantly. Beat cream and egg yolks together with a fork and stir into hot mixture. Heat but do not boil.

Put a little of the sauce in the prepared baking dish. Lay fish pieces in sauce and sprinkle onion-mushroom mixture over. Top with remaining sauce. Add bread cubes to 2 tbsp melted butter and toss to coat bread with butter. Sprinkle over casserole. Bake 30 minutes or until bubbling and lightly browned on top.

Serves 4-6


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