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Souffleed Haddock Pie

Canadian.kitchen's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Ingredient: 
Fish

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