Recipe
for :
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Mixed Haddock Supper for Two
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This
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
Partnership.
In
the Partnership's quest to promote haddock throughout
the United Kingdom, they contacted Grampian and celebrity
chefs for their assistance. This recipe was contributed
by Shirly Line.
.
. . like to find out more and see the list of recipes
then <click
here>
Ingredients
A
piece of fresh haddock about 225g (7–8oz)
A piece of smoked haddock about the same weight
A good handful of button mushrooms wiped not washed,
sliced
Tablespoon capers
50g (2oz) lump of butter to sauté mushrooms
25g (1oz) flour
150ml (1/4 pt) milk
Glass of white wine
Pinch of salt to taste
A good shake of Parmesan cheese or grated Gruyere
Method
- Sauté
the mushrooms in the butter until soft and set aside.
- Leaving
the skin, poach the two pieces of fish in the milk
with capers for about 4 minutes.
-
Don’t forget the smoked fish has already been cooked
so can be lifted first. Remember the golden rule for
any kind of fish – DO NOT OVER COOK.
- Lift
fish from stock and flake away from skin into a flat
gratin dish.
Sauce:
- Shake
flour into mushrooms stirring well and slowly as you
pour in stock from fish over gentle heat, to make
creamy sauce. Season to taste with pepper (you should
not need salt), gently stir in the wine.
- Give
a sprinkle of cheese, pop into a fairly hot oven –
not to cook – just to brown the top.
Assembly:
- Serve
with peas, broccoli or spinach and a few new potatoes.
Shirly
Line
for
The North East of Scotland Fisheries Development Partnership
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