Haddock thermidor recipe
information
This pie is a meal in itself, and is well worth the time it takes to prepare because you do not need to serve an accompanying vegetable with it.
ingredients
750 g (1 1/2 lb) haddock steaks
1/2 bay leaf
1 small carrot, sliced
1/2 small onion, sliced
4 black peppercorns (optional)
salt
100 g (4 oz) margarine or butter
50 g (2 oz) plain flour
600 ml (1 pint) milk
1/2 teaspoon mustard powder
pinch of cayenne pepper
250 g (9 oz) mushrooms, sliced
2 tablespoons dry sherry (optional)
50 g (2 oz) Parmesan cheese, grated
margarine or butter, for greasing
lemon slices, to garnish
1/2 bay leaf
1 small carrot, sliced
1/2 small onion, sliced
4 black peppercorns (optional)
salt
100 g (4 oz) margarine or butter
50 g (2 oz) plain flour
600 ml (1 pint) milk
1/2 teaspoon mustard powder
pinch of cayenne pepper
250 g (9 oz) mushrooms, sliced
2 tablespoons dry sherry (optional)
50 g (2 oz) Parmesan cheese, grated
margarine or butter, for greasing
lemon slices, to garnish
method
1. Heat the oven to 220C/425F/Gas7. Lightly grease an ovenproof baking dish.
2. Put the fish steaks in a wide shallow frying-pan in 1 layer, and scatter over the bay leaf, carrot, onion, peppercorns and salt. Add water to cover and bring to the boil. Lower the heat and cook gently until the fish flakes easily when tested with a fork, about 10 minutes. With a slotted spoon, remove the fish carefully and keep warm.
3. Meanwhile, make the sauce: melt 50 g (2 oz) margarine in a small saucepan, sprinkle in the flour and stir over low heat for 1 - 2 minutes until straw-coloured. Remove from the heat and gradually stir in the milk. Return to the heat and simmer, stirring, until thick and smooth. Add the mustard powder, cayenne pepper and salt to taste. Remove from the heat.
4. Melt the remaining margarine in a frying-pan and fry the mushrooms for about 3 minutes, stirring. Mix into the sauce with the sherry, if using.
5. Cut the fish into bite-sized pieces and carefully combine with the sauce.
6. Pour the fish and sauce into the greased baking dish, sprinkle the Parmesan over the top and bake in the oven for about 15 minutes until the top is golden brown and bubbling. Serve hot, straight from the dish, garnished with lemon.
2. Put the fish steaks in a wide shallow frying-pan in 1 layer, and scatter over the bay leaf, carrot, onion, peppercorns and salt. Add water to cover and bring to the boil. Lower the heat and cook gently until the fish flakes easily when tested with a fork, about 10 minutes. With a slotted spoon, remove the fish carefully and keep warm.
3. Meanwhile, make the sauce: melt 50 g (2 oz) margarine in a small saucepan, sprinkle in the flour and stir over low heat for 1 - 2 minutes until straw-coloured. Remove from the heat and gradually stir in the milk. Return to the heat and simmer, stirring, until thick and smooth. Add the mustard powder, cayenne pepper and salt to taste. Remove from the heat.
4. Melt the remaining margarine in a frying-pan and fry the mushrooms for about 3 minutes, stirring. Mix into the sauce with the sherry, if using.
5. Cut the fish into bite-sized pieces and carefully combine with the sauce.
6. Pour the fish and sauce into the greased baking dish, sprinkle the Parmesan over the top and bake in the oven for about 15 minutes until the top is golden brown and bubbling. Serve hot, straight from the dish, garnished with lemon.
serving amount
serves 6
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