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Snapper Smoked Haddock And Mushrooms Scallop

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  Butter 2 Tablespoon
  Cream 2 Tablespoon
  Cooked potatoes 1 Pound
  Snapper fillets 8 Ounce
  Smoked haddock 8 Ounce
  Milk 2 1⁄2 Cup (40 tbs)
  Flour 3 Tablespoon
  Chopped mushrooms 1 Cup (16 tbs)
  Canned sweetcorn 2 Ounce (1 Small Can)
  Tomatoes 4
  Parsley 1 Tablespoon

Mash the potatoes and blend the butter and cream in to make a smooth piping consistency (do not use all the butter and cream if it is not necessary).
Put the fish into the milk with about one third of the butter, simmer steadily until tender, about 12 minutes.
Take the fish out, check for bones, and put aside on a plate to allow to cool.
Meanwhile heat the remaining butter in a pan, stir in the flour and cook for about 3 minutes, stirring all the time.
Strain the milk used for the fish and mix slowly with the butter and flour mixture, bring to the boil and cook until smooth and thick.
Put in the mushrooms and cook for about 5 minutes.
Add the flaked fish and corn.
Season to taste.
Place in a shallow baking dish or individual ramekins and top with dobs of the mashed potato.
Brown gently under the broiler.
Garnish with tomato wedges and parsley before broiling if desired.

Recipe Summary

Main Dish

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Snapper Smoked Haddock And Mushrooms Scallop Recipe