2 tbsp fine bread crumbs
1 cup milk
2 tbsp cornstarch
1 cup whipping cream
1 lb skinned & boned haddock
2 eggs
1 tbsp softened unsalted butter
1 tsp salt
1/4 tsp freshly grated nutmeg
1 pinch freshly ground white pepper
1 lb cooked shrimp
garnish sprigs dill garnish halved shrimp
(See also: Sorrel Sauce.) Butter 8x4-inch loaf pan; sprinkle with
bread crumbs and set aside.
Slowly add milk to cornstarch in small saucepan and stir until
dissolved. Place over medium heat and stir constantly until thickened
to consistency of medium white sauce. Remove from heat and let cool.
Blend in cream.
Preheat oven to 325deg. Cut haddock* into pieces and coarsely chop in
processor. Add eggs, butter, salt, nutmeg and pepper and continue
processing until pureed. With machine running, add cream sauce
through feed tube and mix until just blended, stopping machine to
scrape sides of bowl as necessary. Turn into loaf pan. Set in shallow
baking dish and add hot water to come halfway up sides of pan. Bake 1
hour. Remove from oven and let stand 5 minutes. Pour off any liquid
in pan.
Shell, devein and cut shrimp into 1/2-inch pieces and set aside. Turn
mold onto serving platter. Spoon shrimp onto dish around edge of
mold, then top shrimp with Sorrel Sauce. Garnish with dill sprigs and
shrimp.
*Can substitute fresh cod or whitefish.
Serves: 6
Recipe Categories: Dessert
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