|Smoked haddock||1 1⁄2 Pound (1 Medium Sized, 700 Grams)|
|Bay leaf||1 Small|
|Water||1 Pint (6 Deciliter)|
|Butter||1 1⁄2 Ounce (40 Grams)|
|Corn flour||1 Ounce (25 Grams)|
|Milk||1 Pint (6 Deciliter)|
|Lemon juice||To Taste|
|Freshly ground pepper||To Taste|
|Ground nutmeg||1 Pinch|
1. Rinse the haddock with water; remove and discard fins and tail.
2. Cut the fish into large pieces.
3. Peel onion and chop finely.
4. In a saucepan, place the fish pieces and add bay leaf, parsley stalks and the slice of lemon.
5. Add water and bring the water to boil.
6. Reduce the heat to low, cover and simmer very gently for about 15 minutes until the fish is tender.
7. Drain the fish and reserve the liquid; let the fish cool down slightly
8. When the fish is cool enough to handle, remove the skin and bones and flake the fish but do not mash.
9. In a large saucepan, melt butter.
10. Stir in the onion and sautÃ© for a few minutes until the onion is soft but not brown.
11. In a cup, blend corn flour with milk and reserved fish liquor.
12. Stir in the corn flour mixture in the saucepan and bring it to boil; stir constantly.
13. Turn down the heat to low and cook very gently for 2-3 minutes.
14. Add the flaked fish and cooked rice.
15. In a cup, mix egg yolk and cream.
16. Remove the pan from heat and stir in the egg yolk mixture.
17. Add lemon juice, pepper to taste, and ground mace or nutmeg.
18. Serve piping hot with croutons or crusty bread and butter.