1/2 kg of haddock
3 tablespoons of milk
2 teaspoons of unsalted gelatin
1/3 cup of cold water
2 cooked carrots, diced
3 teaspoons of chopped parsley
3 teaspoons of chopped green onion
1 tablespoon of English mustard
salt to taste
For the White Sauce:
2 tablespoons of butter
1 medium onion, finely chopped
2 3/4 cups of milk
(use the milk that the haddock was soaking in)
6 tablespoons of all-purpose flour
salt and black pepper to taste
For the Green Onion Sauce:
1/2 cup plus 2 tablespoons of butter
1/3 cup of finely chopped green onion
1 cup of heavy cream or half-and-half
lemon juice to taste
salt and black pepper to taste
1/2 kg of haddock
3 tablespoons of milk
2 teaspoons of unsalted gelatin
1/3 cup of cold water
2 cooked carrots, diced
3 teaspoons of chopped parsley
3 teaspoons of chopped green onion
1 tablespoon of English mustard
salt to taste
For the White Sauce:
2 tablespoons of butter
1 medium onion, finely chopped
2 3/4 cups of milk
(use the milk that the haddock was soaking in)
6 tablespoons of all-purpose flour
salt and black pepper to taste
For the Green Onion Sauce:
1/2 cup plus 2 tablespoons of butter
1/3 cup of finely chopped green onion
1 cup of heavy cream or half-and-half
lemon juice to taste
salt and black pepper to taste
Soak the haddock in milk for 1 hour
Bring to a boil, with only 1/4 cup of milk (reserve the remaining milk for the white sauce)
Let it simmer
Cook for about 5 minutes
Remove from heat and strain
Remove the bones and chop very finely. Reserve
Prepare the white sauce
Melt the butter and sauté the onion until translucent
Add the flour and stir for 2 minutes
Add the milk and cook, stirring constantly, until thickened
In a small bowl, combine cold water and gelatin, let it dissolve for 10 minutes
Heat over low heat to dissolve completely. Reserve
Place the haddock in a mold, add the white sauce and mix well
Season to taste
Add the dissolved gelatin
Mix well
Place half of the mixture at the bottom of a 26x12x8 cm English pudding mold, greased with butter
Mix the carrot with parsley and green onion, season with salt and mustard
Arrange on top of the haddock and cover with the remaining haddock
Smooth the surface
Cover and refrigerate for 3 hours or until firm
Run a knife around the edges and unmold
To serve, cut into slices 1 cm thick and serve with a spoonful of parsley sauce made by melting butter, adding green onion and heating until bubbly
Add heavy cream and cook until thickened
Season with lemon juice, salt, and black pepper
The sauce is served hot with the haddock cold.
