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have a delicate flavour and pleasant texture which blends
well with the haddock. The sliced corals add colour
to the dish, which in Ireland is usually baked and served
in the individual scallop shells. Here an oven-proof
dish is used.
450g Haddock fillets (1 lb) after beingskinned, boned
and cut into chunks
1 Bay leaf
6 black peppercorns
1 small onion, finely chopped
450ml Milk ( 3/4 pint)
700g potatoes, cooked (1 1/2 lb)
65g Butter (2 1/2 oz)
110g Mushrooms, sliced (4 oz)
25g plain flour (1 oz)
4 tbsp dry sherry
2 tbsp single cream
chopped fresh parsley, for garnish
oven to 180 °C / 350 °F / Gas 4.
If necessary, remove and discard the tough white 'muscle'
from each scallop. Separate the red corals from the
scallops, then cut the white part into fairly thick
the sliced scallops and the haddock in a medium saucepan
with the bay leaf, peppercorns, onion and 300 ml (
1/2 pint) of the milk.
gently for 10 - 15 minutes, until tender. Five minutes
before the end of cooking time, add the corals.
mash the potatoes with the rest of the milk and 25g
(1 oz) of the butter.
the haddock and scallops, reserving the milk.
25g (1 oz) of the butter in another saucepan and fry
the mushrooms for 2 minutes.
in the flour and cook for 1 minute.
from the heat and gradually stir in the reserved milk.
Bring to the boil, stirring constantly, then simmer
for 2 - 3 minutes until thick and smooth.
the sherry, cream and the haddock and scallops and
into an ovenproof serving dish, cover with the mashed
potatoes and dot with the remaining butter.
for 20 minutes or until the top is brown.
with parsley to garnish.