A delight fid way to cook haddock, Smoked Haddock Baked with Mushrooms makes a tasty meal, served with creamed potatoes and a crisp green salad.
1 lb. smoked haddock fillets, poached, skinned and boned
12 oz. butter
6 oz. mushrooms, wiped clean and sliced
12 fl. oz. bechamel sauce, hot
3 fl. oz. double cream
4 oz. Emmenthal cheese, grated
2 teaspoon grated nutmeg
2 teaspoon cayenne pepper
Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).
Cut the haddock into 1-inch cubes and transfer to a medium-sized baking dish. Set aside.
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the mushrooms and cook, stirring frequently, for 3 minutes. Remove the pan from the heat. With a slotted spoon, transfer the mushrooms lo the baking dish. Set aside.
In a medium-sized saucepan, combine the bechamel sauce, cream, cheese, nutmeg and cayenne. Place the pan over moderate heat and cook, stirring constantly, for 3 to 5 minutes or until the cheese has melted and the mixture is Smoked Haddock Baked with Mush-rooms is an easy-to-rnake luncheon dish which may be garnished with freshly chopped parsley or chives. smooth and creamy. Remove the pan from the heat.
Pour the mixture over the fish and mushrooms. Place the dish in the oven and bake for 15 to 20 minutes or until the top is lightly browned. Remove the dish from the oven. Serve immediately.