Purée of Dried Haddock

Purée de Merluche fumée

Method

Remove all the fish from a large smoked haddock, free it from skin and bone, chop it up fine, season it with a little cayenne pepper and a dessertspoonful of chopped parsley for each pound of the chopped fish, mix it with a quarter of a pound of cooking butter and two tablespoonfuls of thick cream, and make it quite hot in a stewpan, stirring it occasionally with a wooden spoon; when quite hot turn it out on to a hot dish in a neat pile and arrange round it a border of fried croûtons or nicely shaped pieces of toast, sprinkle the purée with a little chopped parsley and lobster coral. The bones and skin will make fish stock.

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