Creamed Haddock

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 pounds smoked haddock, cooked as above
  • 3 tablespoons butter
  • 3


Melt butter in the top of a double saucepan; stir in flour and cook over water for 3 minutes, stirring continuously until smooth. Add cream and ½ pint haddock stock, and continue to cook, stirring from time to time. Season to taste with freshly ground black pepper and