Deviled Seafood Recipe
Ingredients
| Haddock fillets | 2 Pound | |
| Lobster meat | 1 pound, frozen | |
| Corn oil | 2 Tablespoon | |
| Flour | 4 Tablespoon | |
| Milk | 2 1/2 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Sherry | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Horseradish | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| French mustard | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1 teaspoon soya sauce | ||
| Parsley | 4 Tablespoon, chopped | |
| Worcestershire sauce | 1 Teaspoon | |
| Corn oil | 1 Teaspoon | |
| Bread crumbs | ||
Directions
Grease inside of top of a double boiler; add fish; cover and cook over boiling water for about 20 minutes.
Separate fillets and lobster meat into bite-sized pieces.
In a saucepan, blend 2 tablespoons oil and flour.
Slowly add milk.
Cook until bubbly, stirring constantly.
Add cornstarch, blended with sherry.
Cook ten minutes over medium heat.
Add all remaining ingredients except bread crumbs and oil, including fish and lobster.
Pour into an oiled 3 quart casserole.
Top with crumbs tossed in oil.
Bake 30 minutes uncovered at 400°F.
Separate fillets and lobster meat into bite-sized pieces.
In a saucepan, blend 2 tablespoons oil and flour.
Slowly add milk.
Cook until bubbly, stirring constantly.
Add cornstarch, blended with sherry.
Cook ten minutes over medium heat.
Add all remaining ingredients except bread crumbs and oil, including fish and lobster.
Pour into an oiled 3 quart casserole.
Top with crumbs tossed in oil.
Bake 30 minutes uncovered at 400°F.
Chef
