Haddock Casserole
By Yankee Magazine|Nov 06 2007|
“My mother’s haddock casserole — it’s a simple, simple dish, but delicious.” When haddock isn’t available, Betty substitutes scrod or any other good white fish, which she poaches quickly by covering with water and bringing to a boil. Then she covers the pan, turns off the heat, and lets the fish cook in the hot water until flaky.
Yield
Serves 2-3.
Ingredients
1 pound fresh or frozen haddock
3 tablespoons butter or margarine
2 to 3 tablespoons flour
1/2 cup milk
1/4 cup poaching liquid
1/2 pound cheddar cheese, cut in small chunks or grated
Dash of pepper
Instructions
Poach fish in a large pan until flaky; reserve a little of the water. Melt butter, stir in flour, and gradually stir in mixture of milk and poaching water to make a thick white sauce. Add the cheese to the sauce and heat until the cheese is melted. In a greased casserole, alternate layers of fish and cheese sauce, ending with sauce. Bake uncovered at 350 degrees F for 30 to 45 minutes. Serve hot, accompanied by sweet potatoes.
30minutes for haddock already poached is too long. The cheeses sauce is already cooked, too. 10 to 15 minutes should be adequate, at 325°.