• Choose a category
• All
• Classic-Fiction

BOILED HADDOCK, NEW ENGLAND STYLE

Split a 3-to-4-pound haddock, clean it, and rub the inside well with salt. Let it stand for 3 hours. Rinse it and wrap it in cheesecloth, leaving long ends of the cloth for handles. Simmer in boiling salted water according to the Canadian cooking theory (page 12). Remove it to a hot platter, garnish with crisp bits of salt pork, and surround with boiled potatoes and boiled buttered beets. Serve with parsley sauce or egg sauce (page 23).

HADDOCK CUSTARD

5 eggs, well beaten

2 cups light cream

2 teaspoons finely grated onion

2 tablespoons finely chopped parsley

Salt

Freshly ground black pepper

Nutmeg

2 cups flaked, cooked haddock

Beat the eggs thoroughly, add the cream, beat another minute, and then add all the seasonings. Arrange the flaked fish in a well-buttered baking dish and pour the custard over it. Bake at 350° for about 40 minutes or until it is just set in the middle. Serve with crisp fried potatoes and a distinctive relish.

VARIATIONS

1. Line a deep pie tin with pastry and pour the mixture into this. Bake at 400° for 10 minutes. Then reduce to 350° for 25 minutes or until the custard is just set. Serve with a shrimp sauce (page 21).

2. Line a 12-inch pie tin with pastry. Arrange the flaked fish, chopped parsley and onion, and bits of crisp bacon in the bottom. Add a good sprinkling of grated Swiss or Parmesan cheese or a mixture of the two. Pour the custard over this and bake at 375° for 35 minutes or until the custard is just set.

HADDOCK LOAF

2 cups flaked cooked haddock

1 cup fine bread crumbs

1/4 cup finely chopped green onions or scallions

1 cup chopped toasted almonds (canned)

1/4 cup finely chopped parsley

Salt

Freshly ground black pepper

3 egg yolks, well beaten

3 egg whites, beaten stiff

Combine all the ingredients except the eggs. Then blend in the egg yolks, and finally fold in the egg whites. Turn into a well-buttered mold and bake at 375° for 35 to 40 minutes or until set. Serve from the mold, or unmold on a hot platter and serve with a shrimp or oyster sauce (page 21).

COLD HADDOCK

Follow the recipe for cold ocean perch, pages 158–159.

Finnan Haddie

Finnan haddie — or smoked haddock — comes in fillets and whole fish, and there is great argument over the merits of each type. Sometimes I think that the whole fish has a better flavor and other times I think that the fillets I happen to be eating are as good as anything could possibly be.

BROILED FINNAN HADDIE

Arrange fillets or a whole fish on a broiling rack over a little hot water. Dot the fish with butter and broil according to the Canadian cooking theory (pages 9–10).

FINNAN HADDIE BROILED IN MILK

Place a whole fish or fillet in a broiling pan and dot with butter. Pour warm milk over the fish to cover the bottom of the pan. Broil according to the Canadian cooking theory (pages 9–10). Baste it often with the milk. Serve with boiled potato.

POACHED FINNAN HADDIE

Poach the finnan haddie in milk, or in half milk and half water, or in a mild court bouillon (page 18). Serve with parsley butter (page 33).

VARIATIONS

1. Poach the finnan haddie, flake it, and combine with 1/4 cup butter in a saucepan. Add 1 cup heavy cream, 4 sliced hard-cooked eggs, and flavor with cayenne pepper, nutmeg, and freshly ground black pepper. Blend thoroughly.

2. Combine flaked, poached finnan haddie with sauce béchamel (page 23), sprinkle with buttered crumbs, and run under the broiler for a few minutes.

3. Combine flaked, poached finnan haddie with sauce Mornay (page 22), sprinkle with grated Swiss cheese, and brown under the broiler.

4. Combine 2 cups flaked, poached finnan haddie with 11/2 cups sauce béchamel, 1/4 cup chopped pimiento, 1/2 cup chopped olives, 3 sliced hard-cooked eggs, and 2 teaspoons onion juice. Arrange in a baking dish, sprinkle with grated cheese, and brown under the broiler for a few minutes.

FINNAN HADDIE SOUFFLÉ

11/2 cups flaked, poached finnan haddie

3/4