Souffleed Haddock Pie Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Few celery leaves | ||
| Few peppercorns or dill seeds | ||
| Haddock | 1 Pound, frozen | |
| Onion | 1 Small, chopped | |
| Butter/Margarine | 3 Tablespoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Potatoes | 2 Cup (16 tbs), mashed | |
| Eggs | 3 , separated | |
| Parsley | 2 Tablespoon, chopped | |
| 1/2 cup grated Swiss cheese | ||
| 1 deep 10-inch baked pastry shell | ||
| Mushroom | 1 Can (10oz) | |
| Butter/Margarine | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| 3/4 cup sweet or sour cream | ||
Directions
Bring first five ingredients to a boil; simmer 2 minutes.
Add haddock cut in 4 pieces.
Cover and poach 10 minutes or until fish flakes easily.
Drain and save liquid.
Skin, bone and flake the fish.
Saute onion in the 3 tablespoons butter until tender; add milk.
Beat this mixture and the egg yolks into the mashed potatoes until combination is very fluffy.
Stir in fish and parsley.
Taste; season with salt and pepper.
Now fold in stiffly beaten egg whites and cheese.
Pile into pastry shell and bake slowly at 325F for 40 minutes.
SAUCE: Simmer mushrooms in juice until juice evaporates.
Add the 2 tablespoons butter, and when melted stir in flour and reserved fish liquid.
Cook until smoothly thickened, then add the cream.
Season with salt, pepper, dash of Worcestershire sauce.
Add haddock cut in 4 pieces.
Cover and poach 10 minutes or until fish flakes easily.
Drain and save liquid.
Skin, bone and flake the fish.
Saute onion in the 3 tablespoons butter until tender; add milk.
Beat this mixture and the egg yolks into the mashed potatoes until combination is very fluffy.
Stir in fish and parsley.
Taste; season with salt and pepper.
Now fold in stiffly beaten egg whites and cheese.
Pile into pastry shell and bake slowly at 325F for 40 minutes.
SAUCE: Simmer mushrooms in juice until juice evaporates.
Add the 2 tablespoons butter, and when melted stir in flour and reserved fish liquid.
Cook until smoothly thickened, then add the cream.
Season with salt, pepper, dash of Worcestershire sauce.
Chef
