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Fish Newburg Recipe With Haddock


Serve this flavorful haddock and cream sauce over toast points or baked puff pastry shells.

Cook Time: 15 minutes

Total Time: 15 minutes

Yield: Serves 4


  • 3 tablespoons butter
  • 1 tablespoon plus 2 teaspoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon sweet 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


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 over low heat, stirring constantly, for about 2 minutes longer. Add the cooked fish and heat for another minute, until heated through.

Serve the fish mixture over hot baked puff pastry shells, biscuits, or toast points.
Serves 4.

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