At a Glance
Course : Entree
Type of Prep : Sauté, Simmer
Cuisine : U.S. Regional
Occasion : Family Dinner, Party, Spring, Valentine's Day
Serve this delicious haddock over toast points or baked puff pastry shells.
INGREDIENTS:
- 3 tablespoons butter
- 1 tablespoon plus 2 teaspoons flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground nutmeg
- dash cayenne pepper
- 3/4 cup heavy cream
- 1/2 cup milk
- 1 1/2 pounds haddock fillets, cooked, flaked
- 3 tablespoons dry sherry
- 2 large egg yolks
- 4 pastry shells, baked, or toast points
PREPARATION:
Melt the butter over low heat in a medium saucepan; add flour, salt, paprika, nutmeg, and cayenne, stirring until smooth and bubbly. Gradually add the cream and milk. Cook, stirring constantly, until thickened.
In a bowl, whisk egg yolks and sherry; whisk in about a third of the hot mixture then return egg mixture to the saucepan. Cook, stirring, for about 2 minutes longer.
Add the cooked fish and heat for another minute, until hot.
Serve over hot baked puff pastry shells, biscuits, or toast points.
Serves 4.
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