Souffleed Haddock Pie
|Water||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Peppercorns/Dill seeds||To Taste|
|Haddock||1 Pound (Fresh Or Frozen)|
|Onion||1 Small, chopped|
|Milk||1⁄2 Cup (8 tbs)|
|Freshly mashed potatoes||2 Cup (32 tbs)|
|Eggs||3 , separated|
|Chopped parsley||2 Tablespoon|
|Grated swiss cheese||1⁄2 Cup (8 tbs)|
|10 inch baked pastry shell||1 (Deep)|
|Canned mushroom pieces||1 Can (10 oz) (1 Can)|
|Sweet cream/Sour cream||3⁄4 Cup (12 tbs)|
Bring first five ingredients to a boil; simmer 2 minutes.
Add haddock cut in 4 pieces.
Cover and poach 10 minutes or until fish flakes easily.
Drain and save liquid.
Skin, bone and flake the fish.
Saute onion in the 3 tablespoons butter until tender; add milk.
Beat this mixture and the egg yolks into the mashed potatoes until combination is very fluffy.
Stir in fish and parsley.
Taste; season with salt and pepper.
Now fold in stiffly beaten egg whites and cheese.
Pile into pastry shell and bake slowly at 325F for 40 minutes.
SAUCE: Simmer mushrooms in juice until juice evaporates.
Add the 2 tablespoons butter, and when melted stir in flour and reserved fish liquid.
Cook until smoothly thickened, then add the cream.
Season with salt, pepper, dash of Worcestershire sauce.