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
#Ads - Get the above cooking ingredients here at discounted price
|