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Smoked Haddock And Sweet Corn

Newman's picture
Ingredients
  Smoked haddock 1 1⁄2 Pound
  Sweet corn 1 Pound (1 Tin)
  Butter 1 Ounce
  Flour 1 Ounce
  Seasoning To Taste
  Milk 1⁄2 Pint
  Salt To Taste
  Pepper To Taste
Directions

Put a generous layer of drained corn into a casserole.
Cut fish into squares or strips and arrange on the bed of corn, dotting with a little butter, and sprinkling lightly with salt and pepper.
Put the rest of the corn over the fish.
Make 1/2 pint of white sauce and pour over the ingredients of the casserole.
Cover and cook gently for 30-40 minutes in a moderate oven.
Remove lid about 5-10 minutes before serving so that the top browns a little.
Spinach or pureed tomatoes go well with this dish, and if a more substantial meal is needed then poached eggs, or oeufs mollet can be served with it.
Oeufs mollet are eggs boiled to exactly the right degree, i.e. with the white set but the yolk 'still dribbly' (as my sister used to complain in her youth!).
Shell them, and keep them warm, if need be, in a basin of warm water before bringing them, as speedily as possible, to the table.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish

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