Creamed haddock in bread cases, Ivanhoe Croutes make an unusual and simply delicious first course. They should be followed by a relatively light, and preferably cold, main course.
8 oz. haddock fillets
5 fl. oz. double cream
2 teaspoons chopped fresh parsley
½ teaspoon salt
½ teaspoon black pepper
6 hot Croutes
6 button mushrooms, wiped clean 2 teaspoons melted butter
Skin the fillets and cut the fish into small pieces.
Put the fish, cream, parsley, salt and pepper in a medium-sized saucepan. Place the pan over moderate heat and simmer gently for 15 minutes.
Preheat the grill to high.
Remove the pan from the heat and, with a wooden spoon, rub the haddock mixture through a strainer into a medium-sized mixing bowl. Alternatively, puree the mixture in a food mill or blender.
Spoon a little of the haddock puree into each of the croutes and keep hot.
Brush the mushrooms with the melted butter and place them under the grill . Grill for 1 minute on each side.
Top each croiite with a mushroom and serve at once.