1/2 kg of smoked haddock
60 g of butter
1 1/2 cup of milk
1 1/2 tablespoon of wheat flour
Salt, to taste
Black pepper, to taste
1/4 cup of sherry wine
4 egg yolks, beaten
3/4 cup of heavy cream
A pinch of ground nutmeg
2 tablespoons of chopped parsley
6 slices of toast
1/2 kg of smoked haddock
60 g of butter
1 1/2 cup of milk
1 1/2 tablespoon of wheat flour
Salt, to taste
Black pepper, to taste
1/4 cup of sherry wine
4 egg yolks, beaten
3/4 cup of heavy cream
A pinch of ground nutmeg
2 tablespoons of chopped parsley
6 slices of toast
Cook the smoked haddock. Reserve
Melt the butter in a saucepan; add the milk
Heat over low heat, but do not let it boil
While that's cooking, mix the wheat flour with a little cold water to form a smooth paste; add to the hot milk, stirring constantly until the mixture thickens
Cook over low heat for 5 minutes, stirring constantly
Season with salt, pepper, and nutmeg
Mix well
Add the cooked haddock
Stir constantly over low heat to warm the fish through
Remove from heat
Let it sit for 2 minutes
Beat the egg yolks slightly with the heavy cream and sherry wine
Add to the mixture of warm fish
Heat carefully for 3 minutes, stirring well
When hot but not boiling, serve over toast, in a preheated serving dish
Garnish with chopped parsley
This recipe serves 4 to 6 people.
