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Smoked Haddock And Bacon Casserole

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Ingredients
  Smoked haddock cutlet 4
  Butter 1 Ounce
  Freshly ground black pepper To Taste
  Back bacon rashers 4 , rinded
  Milk 1⁄4 Pint
  Bread slice 4 , toasted
  Chopped parsley 1 Tablespoon
Directions

Remove the tail from the haddock and arrange in a casserole rubbed over with a quarter of the butter.
Season fish well with pepper and divide remaining butter between fish and dot on top.
Lay a rasher of bacon on each fish.
Pour in the milk and cook in the oven, covered.
Make the toast and cut into triangles.
Serve with the fish, garnished with chopped parsley.
With a poached egg this dish makes an excellent brunch or high tea.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Cook Time: 
10 Minutes

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