Post by Deleted on Jun 12, 2008 13:07:42 GMT -5
I have this really cool old cookbook that was first published in 1948, so some of the recipes are mind-blowing. Most of them involve gelatin and/or white sauce! LOL! But a few look pretty good, so I'm trying them out. The first one I tried was this one, and it turned out REALLY good. I was surprised!
HADDOCK IN CREAM
1 1/2 lbs. haddock filets (I used some old junky pollack filets)
2 T. lemon juice
1 t. prepared mustard (I used Grey Poupon)
1/2 t. Worchestershire sauce
1 t. salt
1/4 t. pepper
3 small onions (I used one medium onion, diced)
1 cup cream
Parsley and paprika for garnish
(I buttered the baking dish before I started, although the recipe didn't say to do that.)
Place fish in the bottom of a glass baking dish. In a small bowl, mix lemon juice, mustard, Worchestershire sauce, salt, and pepper. Pour over fish. Add onions and cream. Bake uncovered at 400 degrees for 30 minutes. Remove from oven and garnish with parsley and paprika. (I assume they intended fresh parsley and that's what I used - if using dried, I'd add it before cooking to rehydrate it.)
I spooned this out onto some leftover rice pilaf I'd made the night before and it was fabulous! I think it would be just as good over plain old white rice. The cream didn't get as thick as I thought it would, but it was still very yummy! This recipe is supposed to serve 6, but Rich and I ate the WHOLE THING!
~Lannie
HADDOCK IN CREAM
1 1/2 lbs. haddock filets (I used some old junky pollack filets)
2 T. lemon juice
1 t. prepared mustard (I used Grey Poupon)
1/2 t. Worchestershire sauce
1 t. salt
1/4 t. pepper
3 small onions (I used one medium onion, diced)
1 cup cream
Parsley and paprika for garnish
(I buttered the baking dish before I started, although the recipe didn't say to do that.)
Place fish in the bottom of a glass baking dish. In a small bowl, mix lemon juice, mustard, Worchestershire sauce, salt, and pepper. Pour over fish. Add onions and cream. Bake uncovered at 400 degrees for 30 minutes. Remove from oven and garnish with parsley and paprika. (I assume they intended fresh parsley and that's what I used - if using dried, I'd add it before cooking to rehydrate it.)
I spooned this out onto some leftover rice pilaf I'd made the night before and it was fabulous! I think it would be just as good over plain old white rice. The cream didn't get as thick as I thought it would, but it was still very yummy! This recipe is supposed to serve 6, but Rich and I ate the WHOLE THING!
~Lannie
