Fillets Of Haddock Dieppoise Recipe
Ingredients
| Haddock fillets | 2 Pound, skinned | |
| Small bay leaf | ||
| Lemon juice | 2 Teaspoon | |
| White wine | 1/2 Cup (16 tbs) | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Shrimp | 1/2 Pound | |
| Cream | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to 350°F (180°C).
Wash the fish and put it in a buttered ovenproof dish.
Add the bay leaf and lemon juice, season well, pour over the wine and cover with foil.
Bake in the center of the oven for 20 minutes.
Meanwhile, bring the milk to just below boiling point.
Melt the butter in a small pan.
Stir in the flour to make a roux.
Cook for 30 seconds then pour in the milk gradually and bring to a boil, stirring briskly.
Reduce the heat and simmer for 5 minutes.
Take the pan off the heat and stir in half the shrimp, the cream and seasoning.
Remove the fish from the oven.
Lift out the fish and arrange the fillets on a warm serving dish.
Strain the cooking liquid and stir it into the sauce.
Pour over the fish and garnish with the remaining shrimp.
Wash the fish and put it in a buttered ovenproof dish.
Add the bay leaf and lemon juice, season well, pour over the wine and cover with foil.
Bake in the center of the oven for 20 minutes.
Meanwhile, bring the milk to just below boiling point.
Melt the butter in a small pan.
Stir in the flour to make a roux.
Cook for 30 seconds then pour in the milk gradually and bring to a boil, stirring briskly.
Reduce the heat and simmer for 5 minutes.
Take the pan off the heat and stir in half the shrimp, the cream and seasoning.
Remove the fish from the oven.
Lift out the fish and arrange the fillets on a warm serving dish.
Strain the cooking liquid and stir it into the sauce.
Pour over the fish and garnish with the remaining shrimp.
Chef
