Smoked Haddock On Toast
|Smoked haddock||1 Pound (450 Gram)|
|Milk||1 Pint (575 Milliliter)|
|Butter||4 Ounce (100 Gram, Use 50 Gram / 2 Ounce To Spread On Toast)|
|Shallots||2 , finely chopped|
|Finely chopped fresh parsley||15 Milliliter (1 Tablespoon)|
|Ground nutmeg||1 Pinch|
|Cayenne pepper||To Taste|
|Freshly ground black pepper||To Taste|
Heat the oven to 350°F (180°C/Gas 4).
Place the haddock in an ovenproof dish with the milk and bake for 10—15 minutes.
Remove from the oven, lift the fish from the juice and put on a plate, but do not throw the juice away.
Remove any skin and bones and separate the fish into large flakes.
Heat the butter in a medium saucepan.
Fry the shallots until transparent but not browned, about 8—10 minutes.
Add the fish and parsley and heat through for 4-5 minutes.
Beat the eggs in a bowl with half the cooking juice from the fish.
Add the nutmeg, cayenne and black pepper.
Pour over the fish mixture in the saucepan.
Cook gently, stirring carefully now and again, until the sauce thickens, about 4—5 minutes.
Toast the bread and spread generously with butter.
Pile the fish sauce on to the toast and serve immediately.