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Haddock With Mushrooms & Cream
Serves 4
- 1 1/4 cups (300 ml) milk
- 1 slice of onion
- 6 black peppercorns
- 1 bay leaf
- 4 tbst: butter, plus extra for greasing
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1 1/2 lb (750 g) haddock fillet, skinned
- salt and black pepper
- squeeze of lemon juice
- 1/2 lb (250 g)mushrooms, sliced
- 1/4 cup (30 g) all.purposeflour
- 3 tbsp light cream
- 1/2 cup (30 g) fresh white bread crumbs
- 1/3 cup (30 g) grated Parmesan cheese
- chopped parsley to garnish
STEPS :
- Put the milk into a small saucepan with the onion, peppercorns, and bay leaf and
bringjust to a boil. Remove from the heat, cover, and leave to steep for 10 minutes.
Lightly butter a shallow ovenproof dish.
- Cut the haddock into 3-in (7-cm) pieces and place in a single layer in the dish.
Sprinkle with salt and pepper to taste.
- Melt half of the butter in a saucepan, add the lemon juice, mushrooms, and salt
and pepper to taste, and cook gently, stirring occasionally, for 3 minutes or until
just tender. Remove the mushrooms with a slotted spoon and put them on top of the
fish.
- Strain the milk and set aside. Melt the remaining butter in a saucepan, add the
flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend
in the infused milk. Bring to a boil, stirring constantly until the mixture thickens.
Simmer for 2-3 minutes. Stir in the cream and add salt and pepper to taste.
- Pour the sauce over the fish and mushrooms, then sprinkle with the bread crumbs
and Parmesan. Bake in a 375癋 (l90癈) oven for 25-30 minutes, until the fish is
cooked and the top is golden and bubbling. Garnish with parsley, and serve immediately.
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