Crusty Egg Stuffed Haddock
|Hard cooked eggs||2|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped celery leaves||2 Tablespoon|
|Grated onion||2 Teaspoon|
|Haddock fillets||1 Pound, Defrosted|
|Egg||1 , beaten|
|Lemon juice||2 Teaspoon|
|Crushed cheese flavored nibbles/Crackers||1⁄2 Cup (8 tbs)|
Peel and shred the hard-cooked eggs and mix in bread crumbs, celery leaves, onion and mayonnaise.
Season to taste.
Wipe fish fillets and cut into 4 or 5 servings.
Gash a pocket in thick servings and fill with some of the egg stuffing.
Spread half of a thin fillet with stuffing and fold.
Secure with picks.
Beat egg with lemon juice and dip the stuffed fish in the mixture.
Dredge with crushed nibbles.
Bake in a shallow oiled bake dish at 400F for 15 minutes or until fish flakes easily.
Nice with hot tomato sauce.