Smoked Haddock En Coquilles Recipe
Ingredients
| Butter | 1 40 Gram | |
| Mushrooms | 100 Gram | |
| White sauce | 300 Milliliter | |
| Prepared English mustard - 1 x 2.5 ml spoon/1/2 teaspoon | ||
| Smoked haddock fillets - 275 g/10 oz., poached, skinned and flaked | ||
| Ground black pepper | 1 To taste | |
| Cheddar Cheese | 25 Gram | |
| White breadcrumbs | 15 Gram | |
Directions
GETTING READY
1. Preheat the oven to 200°C/400°F or Gas Mark 6.
MAKING
2. In a saucepan, melt 2 tablespoons butter and add the mushrooms; fry for about 3 minutes.
3. Stir in the white sauce, mustard, fish and pepper.
4. Divide the mixture equally between 4 buttered scallop shells or individual ovenproof dishes and sprinkle with the grated cheese and breadcrumbs.
5. To freeze: cool quickly.
6. Open (flash) freeze until firm, then wrap individually in freezer bags or foil.
7. To freeze: wrap in a freezer bag or foil; seal and return to the freezer; label the bag as it makes it easier to distinguish.
8. To thaw and serve: remove wrappings and thaw at room temperature for 1 hour.
9. Dot with the remaining butter and reheat in the oven at 200°C/400°F or Gas Mark 6 for about 20 minutes or until heated through and golden brown on top.
SERVING
10. Garnish the top of the mousse with grated cheese before serving.
1. Preheat the oven to 200°C/400°F or Gas Mark 6.
MAKING
2. In a saucepan, melt 2 tablespoons butter and add the mushrooms; fry for about 3 minutes.
3. Stir in the white sauce, mustard, fish and pepper.
4. Divide the mixture equally between 4 buttered scallop shells or individual ovenproof dishes and sprinkle with the grated cheese and breadcrumbs.
5. To freeze: cool quickly.
6. Open (flash) freeze until firm, then wrap individually in freezer bags or foil.
7. To freeze: wrap in a freezer bag or foil; seal and return to the freezer; label the bag as it makes it easier to distinguish.
8. To thaw and serve: remove wrappings and thaw at room temperature for 1 hour.
9. Dot with the remaining butter and reheat in the oven at 200°C/400°F or Gas Mark 6 for about 20 minutes or until heated through and golden brown on top.
SERVING
10. Garnish the top of the mousse with grated cheese before serving.
Chef
