| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Scottish | Scottish | 4 | servings |
INGREDIENTS
| 1 | lb | Haddock; steamed, boned, |
| ; smoked | ||
| 4 | oz | Bread crumbs |
| 4 | oz | Butter |
| 3/4 | pt | Milk or light cream |
| 3 | Eggs | |
| Salt and pepper to taste |
INSTRUCTIONS
Flake fish, mash lightly, add bread crumbs, season to taste. Melt the butter in milk, pour over mixture. Mix well, add well-beaten eggs. Pour into large buttered basin or several small ones, put foil over top. Steam over boiling water for 1 hour if large, 1/2 hour if small. Remove foil, put a warm plate on top, then tip over to release fishcake. Serve hot with sauce of your choice from suggestions above. Converted by MC_Buster. NOTES : Newhaven creams are steamed fishcakes and can be made with haddock or salmon. The usual accompaniment is Parsley sauce, but some people like it with Egg sauce. The creams make a delicious first course served cold and set in Aspic. Converted by MM_Buster v2.0l.
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