Haddock Monte Carlo
Ingredients
- 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
Instructions
- 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