Home › The Principles of Cookery › HADDOCK, STUFFED (a la Waterford)

HADDOCK, STUFFED (a la Waterford)

Open a fresh haddock down the middle without separating the two fillets, and take out the backbone. Make a stuffing of whiting (see WHITING FORCEMEAT), to which add some chopped mushroom, and season with savoury herbs. Stuff the inside of the fish with this, and tie in form with string. Place in the fish-kettle with white wine and fish stock sufficient to half cover the fish, boil slowly, and baste often while cooking. Lift the fish when done; skim the fat from the liquor, and strain. Add to the liquor the same quantity of bechamel (see BECHAMEL SAUCE), reduce to the proper consistency, and thicken with cream. Arrange the fish on a dish, and cover it with the sauce.