Nanny Whitcomb and myself w/ Bubub's order Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound fresh haddock, ½ cup softened butter, 2 separated eggs, ½ cup light cream, ½ tsp salt, ⅛ tsp. nutmeg and ½ cup whipping cream
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Directions: |
Directions: Cut up fis into cubes, puree in food processor, Add butter and blend . Blend in egg yolks, cream, salt, and nutmeg. Beat whipping cream until stiff and fold into fish mixture. Beat egg whites until stiff and fold in. Spoon into a buttered bread pan or 1½ quart souffle dish. Set pan in about 1" of hot water pan. Bake at 350º for 25-30 minutes. Knife inserted should come out clean. Let stand 10 minutes before serving. Cut into slices and serve with a white sauce / nutmeg......................White sauce.......... 4 tbls of butter, 4 tbls of flour. Heat through in a saucepan till bubbly about 1 minute, Add about 1 cup of milk and whisk to gravy consistency, add salt, pepper and nutmeg to taste. If to thick whisk in more milk. |
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Number Of
Servings:6-8 |
Preparation
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Preparation
Time:20 prep 30 bake time |
Personal
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Personal
Notes: My grandfather [bubbub] asked us to make this when we were all living together in Bolton. Alex and Becky were around 3 and 6. I made this a little different, by processing my fish , adding 2 whole eggs, salt, pepper, and cream to a thick ,but somewhat loose paste. Baking it in a greased bread pan in a hot water bath. We would fry it for a minute or two to re-heat and serve with a white sauce and boiled white potatoes.
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