Crusty Egg Stuffed Haddock Recipe
Ingredients
| 2 hard-cooked eggs | ||
| Soft bread crumbs | 1/2 Cup (16 tbs) | |
| 2 tbs chopped celery leaves | ||
| Onion | 2 Teaspoon, grated | |
| Mayonnaise | 2 Tablespoon | |
| 1 lb frozen haddock fillets, defrosted | ||
| Egg | 1 , beaten | |
| Lemon juice | 2 Teaspoon | |
| 1/2 cup crushed cheese-flavored nibbles or crackers | ||
| Salt, pepper, curry powder | ||
| Salt, pepper, curry powder | ||
Directions
Peel and shred the hard-cooked eggs and mix in bread crumbs, celery leaves, onion and mayonnaise.
Season to taste.
Wipe fish fillets and cut into 4 or 5 servings.
Gash a pocket in thick servings and fill with some of the egg stuffing.
Spread half of a thin fillet with stuffing and fold.
Secure with picks.
Beat egg with lemon juice and dip the stuffed fish in the mixture.
Dredge with crushed nibbles.
Bake in a shallow oiled bake dish at 400F for 15 minutes or until fish flakes easily.
Nice with hot tomato sauce.
Season to taste.
Wipe fish fillets and cut into 4 or 5 servings.
Gash a pocket in thick servings and fill with some of the egg stuffing.
Spread half of a thin fillet with stuffing and fold.
Secure with picks.
Beat egg with lemon juice and dip the stuffed fish in the mixture.
Dredge with crushed nibbles.
Bake in a shallow oiled bake dish at 400F for 15 minutes or until fish flakes easily.
Nice with hot tomato sauce.
Chef
