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Creamed Haddock In Scallop Shells

Creamed haddock with potato topping was a popular 1960’s Woman’s Weekly recipe. A perfect starter for six guests – serve in scallop shells or gratin dishes to impress your guests.
Serves: 6
Prep time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Skill level: Easy peasy
Costs:Cheap as chips

 

Ingredients

 

    • 500g (1lb) fresh haddock fillet, washed

 

    • 450ml (¾ pint) milk

 

    • Salt and freshly ground black pepper

For the sauce:

    • 45g (1½oz) butter or margarine

 

    • 45g (1½oz) plain flour

 

    • ½ level tsp ground nutmeg

 

    • 1 medium egg, hard-boiled

 

    • 2 tomatoes, skinned and chopped

 

    • 30g (1oz) mature Cheddar, grated

For the topping:

    • 750g (1½lb) potatoes

 

    • 150ml (¼ pint) milk

 

    • 30g (1oz) butter

 

    • Chopped fresh parsley

 

    • 6 scallop shells or gratin dishes, buttered

 

    • Piping bag with large star nozzle

 

 

Method

 

 

    1. Put the fish in a pan with the milk and seasoning. Cover and poach the haddock slowly for 8-10 mins. Strain off the liquid into a measuring jug and set aside. Skin, bone and flake the fish.

 

    1. Meanwhile, to make the topping: Boil potatoes, then sieve them or put them through a ricer to make them smooth for piping. Heat the milk and gradually beat it into the potato with the butter and seasoning, to make it light and creamy.

 

    1. Set the oven to Gas Mark 6 or 200°C.

 

    1. To make the sauce: Melt the butter or margarine in a pan, stir in the flour and nutmeg and the fish liquid. Stir over a gentle heat until the sauce is smooth and comes to the boil.

 

    1. Add the flaked fish. Chop the hard-boiled egg and add to the sauce with the chopped tomato and seasoning. Spoon the mixture into the shells or dishes and sprinkle the cheese on top.

 

    1. Pipe potato around the edge of the shells. Put them on a baking tray and bake for 20 mins, or, for speed, put them under the grill to brown the tops. Sprinkle with parsley. Serve with salad or peas.

 

 

Nutritional information per portion

 

 

fat 14.0g saturates 8.0g calories 350(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.