Ivanhoe Croutes

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

4 to

6 hot Croutes

4 to

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.

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