Down to the Wire: Just $7,563 left to match to win our Challenge Grant. Your gift will still be doubled!
Click here to advertise on CatholicCulture.org

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
Fall 2014 Campaign
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Getting Marriage Right 16 hours ago
O Earthly Lord, vouchsafe to us high speed Internet. 20 hours ago
No 'Francis effect' in Strasbourg 23 hours ago
What Pope Francis told European Parliament, and what Pope John Paul II said November 25
Public perception demands a way of mercy November 24

Top Catholic News

Most Important Stories of the Last 30 Days
Pope Francis: Europe seems 'elderly and haggard' CWN - November 25