Haddock Monte Carlo

Haddock Monte Carlo

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Servings: 10
Calories: 791


  • 10 smoked haddocks each weighing about 7 oz
  • 14 oz tomato concassee
  • 2 1/2 oz butter
  • 3 pint cream
  • 10 poached eggs
  • chopped parsley


  • Cut off the fins and tails and place the haddocks in a buttered tray.
  • Add the tomato concassee and the cream.
  • Cover with a buttered piece of greaseproof paper and poach in the oven at 185°C for 10-12 minutes.
  • Remove the haddocks and place in an earthenware dish, remove the centre bones and keep the fish warm.
  • Reduce the cooking liquid to a light coating consistency and pour over the fish.
  • Sprinkle with chopped parsley, place a hot poached egg on each fish and serve.
Calories: 791 kcal
Carbohydrates: 12 g
Protein: 43 g
Fat: 64g
Saturated Fat: 38 g
Trans Fat: 1 g
Cholesterol: 502 mg
Sodium: 989 mg
Potassium: 1147 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 3251 IU
Vitamin C: 10 mg
Calcium: 158 mg
Iron: 2 mg
Cuisine French
Ingredients Fish & Seafood
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