Creamed Finnan Haddie
|Hot water||2 Cup (32 tbs)|
|Smoked haddock fillets||12 Ounce|
|All purpose flour||2 Tablespoon|
|White pepper||1 Dash|
|Light cream||1 1⁄3 Cup (21.33 tbs)|
|Baked patty shells||4|
Pour water to depth of 1 inch into bottom of 10 x 6 x 1 1/2 inch baking dish with microwave roasting rack or inverted saucers.
Cook at HIGH for 6 to 7 minutes or till boiling.
Place fish on rack in baking dish.
Cook, covered, at MEDIUM HIGH (7) for 4 to 5 minutes or till fish flakes easily, giving dish half turn once.
Carefully remove fish.
Skin and flake fish.
In 4-cup glass measure, melt butter at HIGH for 30 seconds.
Stir in flour and pepper.
Cook at HIGH for 4 minutes or till thickened and bubbly, stirring after each minute.
Add flaked fish.
Cook, covered, at HIGH for 1 minute or till heated through.
Spoon into patty shells.
Garnish with sieved hard-cooked egg yolk, if desired.