Ingredients
- 1 pound Haddock fillets
- 1 1/2 pints Fish stock
- 1 ounce Butter
- 1 ounce Plain white flour
- 1 tablespoon Milk
- 2 Eggs, separated
- 3 ounces fl double cream
- 2 tablespoons Chopped fresh parsley
- 1 teaspoon Anchovy essence, up to 2
- 1 teaspoon Lemon juice, up to 2
- Salt and pepper
- 3 tablespoons Ps fresh white breadcrumbs, toasted, up to 4
Make it step by step
- Pre heat the oven to 160C. Poach the fish in the stock until tender. Remove the fish and reserve liquid. Mash the fish until quite smooth.
- Melt the butter in a saucepan, stir in the flour and cook, stirring for 1 minute. Put the milk in a measuring jug and add some of the fish liquid to make 5floz. Stir this into the flour and butter. Keep stirring while you add the fish.
- Beat the yolks with the cream, add to the fish mixture with the parsley.
- Season to taste with anchovy essence, lemon juice, salt and pepper.
- Whip the egg whites until thick. Fold into the fish mixture. Sprinkle the breadcrumbs into an oiled 1lb loaf tin. Add the mixture. Cover with oiled foil and bake in a bain-marie for 1-1 1/4 hours or until set and risen.
- Serve warm or cold.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.