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Smoked Haddock En Coquilles

Ingredients
  Butter 1 1⁄2 Ounce (40 gram)
  Mushrooms 4 Ounce, sliced (100 gram)
  White coating sauce 1⁄2 Pint (300 milliliter)
  Prepared english mustard 1⁄2 Teaspoon
  Smoked haddock fillets 10 Ounce, poached, skinned and flaked (275 milliliter)
  Freshly ground black pepper To Taste
  Cheddar cheese 1 Ounce, grated (25 gram)
  Fresh white breadcrumbs 15 Gram
Directions

GETTING READY
1. Preheat the oven to 200°C/400°F or Gas Mark 6.

MAKING
2. In a saucepan, melt 2 tablespoons butter and add the mushrooms; fry for about 3 minutes.
3. Stir in the white sauce, mustard, fish and pepper.
4. Divide the mixture equally between 4 buttered scallop shells or individual ovenproof dishes and sprinkle with the grated cheese and breadcrumbs.
5. To freeze: cool quickly.
6. Open (flash) freeze until firm, then wrap individually in freezer bags or foil.
7. To freeze: wrap in a freezer bag or foil; seal and return to the freezer; label the bag as it makes it easier to distinguish.
8. To thaw and serve: remove wrappings and thaw at room temperature for 1 hour.
9. Dot with the remaining butter and reheat in the oven at 200°C/400°F or Gas Mark 6 for about 20 minutes or until heated through and golden brown on top.

SERVING
10. Garnish the top of the mousse with grated cheese before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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