shamrocks

CAOOG UACHTAKUIL
Creamed Haddock

1 lb. haddock fillets
4 oz. butter
1/4 pint cream
1/4 pint milk
1 tsp. mustard
Salt and Pepper
Flour

Mix flour with salt and pepper. Coat fillets in flour mix. Melt butter and coat fillets. Place fillets in pan with any extra butter, milk and cream. Heat to bubbling. Reduce heat and continue simmering until fish is cooked. Remove and keep warm. Add mustard to remaining liquid, mix and reduce slightly until starts to thicken. Pour sauce over fish. Sprinkle with parsley.

PBN

shamrocks

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