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2 x ca. 450 g | Finnan haddie (smoked haddock |
1 Tasse | milk |
1 Tasse | water |
1/4 Tasse | butter |
3 Esslöffel | flour |
2 Tasse | heavy cream |
| black pepper freshly ground |
1/8 Teelöffel | nutmeg |
1 Esslöffel | pimiento chopped |
4 | eggs hard-cooked |
| bread crumbs |
12 | Bread triangles fried in anchovy butter |
Soak finnan haddie in water to cover for 1 hour. Drain and put into a large saucepan, covering with the milk and water. Bring to a boil, remove from the heat and let stand for 10 to 15 minutes. When cooled, remove the skin and bones, reserving the stock. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook over direct low heat until smooth. Add the cream and 1 1/4 cups of the reserved stock; continue to cook, stirring occasionally, until the mixture is slightly thickened. Season with pepper and nutmeg. When the sauce is thick enough to coat a spoon, remove it from the heat, measure out 1/4 cup, and set it aside. Break the finnan haddie into pieces and fold them into the sauce. Simmer gently over low heat for a few minutes until the fish is warmed. Pour the mixture into a shallow casserole; cover with the pimiento and sliced hard-cooked eggs and pour the reserved 1/4 cup of sauce over the eggs. Sprinkle the dish with bread crumbs and place under a hot broiler to brown. Serve with the anchovy toast.
(The Mother Hunt)
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