Newhaven cream
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Haddock; steamed, boned, |
| ; smoked | ||
| 4 | ounces | Bread crumbs |
| 4 | ounces | Butter |
| ¾ | pint | Milk or light cream |
| 3 | Eggs | |
| Salt and pepper to taste | ||
Directions
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, ½ 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.