1/2 kg of haddock
3 tablespoons of milk
2 soup spoons of unsalted gelatin
1/3 cup of cold water
Cooked carrot, finely chopped
3 soup spoons of parsley, chopped
3 soup spoons of green onion, chopped
1 tablespoon of English mustard
To taste: salt
For the White Sauce:
2 soup spoons of butter
Middling-sized onion, finely chopped
2 3/4 cups of milk
(Use the milk that the haddock was soaked in)
6 soup spoons of all-purpose flour
To taste: salt and black pepper
For the Green Onion Sauce:
1/2 cup plus 2 soup spoons of butter
1/3 cup of green onion, finely chopped
1 cup of fresh or long-life cream
To taste: lemon juice, salt, and black pepper
1/2 kg of haddock
3 tablespoons of milk
2 soup spoons of unsalted gelatin
1/3 cup of cold water
Cooked carrot, finely chopped
3 soup spoons of parsley, chopped
3 soup spoons of green onion, chopped
1 tablespoon of English mustard
To taste: salt
For the White Sauce:
2 soup spoons of butter
Middling-sized onion, finely chopped
2 3/4 cups of milk
(Use the milk that the haddock was soaked in)
6 soup spoons of all-purpose flour
To taste: salt and black pepper
For the Green Onion Sauce:
1/2 cup plus 2 soup spoons of butter
1/3 cup of green onion, finely chopped
1 cup of fresh or long-life cream
To taste: lemon juice, salt, and black pepper
Leave the haddock to soak in milk for 1 hour
Bring to a simmer with only 1/4 cup of milk (reserve the remaining milk for the white sauce)
Remove from heat and strain
Remove the bones and chop very finely. Reserve
Prepare the white sauce
Melt the butter and sauté the onion without browning
Add the all-purpose flour and stir for 2 minutes
Add the milk and cook, stirring constantly, until thickened
In a small bowl, combine the cold water, gelatin, and salt; let it sit for 10 minutes
Dissolve in a double boiler. Reserve
Combine the haddock with the white sauce and mix well
To taste: salt
Add the dissolved gelatin and mix well
Combine half of the mixture with the haddock at the bottom of an English-style loaf pan, lightly greased with oil
Mix in the carrot with parsley and green onion; to taste: salt and English mustard
Place on top of the haddock and cover with the remaining haddock
Ease off with a spatula
Cover and refrigerate for 3 hours or until firm
To serve, cut into slices 1 cm thick and serve with a spoonful of green onion sauce made thus: melt the butter, add the green onion, and heat until it starts to bubble; add the cream and cook until thickened; to taste: lemon juice, salt, and black pepper
The sauce is served hot with the cold haddock paté
Makes 2 recipes for 20 people
