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Souffleed Haddock Pie's picture
  Water 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon
  Celery leaves 4
  Peppercorns/Dill seeds To Taste
  Haddock 1 Pound (Fresh Or Frozen)
  Onion 1 Small, chopped
  Butter/Margarine 3 Tablespoon
  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)
  Butter/Margarine 2 Tablespoon
  Flour 2 Tablespoon
  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.

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