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Catholic Recipe: Haddock Turbans with Almond Cream Sauce

    INGREDIENTS

  • 3 packages (6 fillets) quick-frozen haddock fillets
  • 6 Tablespoons butter or margarine, divided
  • 1/4 cup chopped parsley
  • 1/2 teaspoon poultry seasoning
  • 1 teaspoon salt
  • few grains pepper
  • 1/4 cup hot water
  • 1/3 cup blanched almonds
  • 2 teaspoons flour
  • 1 cup light cream
  • 2 packages (10 ounces each) frozen broccoli
  • lemon juice
  • butter or margarine
  • Details

  • Serves: 4-6
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

This is baked haddock with an added cream sauce.

DIRECTIONS

Defrost haddock fillets. Cream together 4 tablespoons butter or margarine, parsley, poultry seasoning, 1/2 teaspoon salt, and pepper. Spread on fish fillets; roll up; fasten with toothpicks. Place in baking dish; add water; bake at 350° for 30 to 40 minutes. Melt remaining butter or margarine; add almonds; brown. Blend in flour; add cream; stir constantly until thickened. Cook broccoli as directed on package; drain; season with lemon juice and butter or margarine. Arrange broccoli on serving dish with turbans; top with sauce. Makes 4 to 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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