Catholic Recipe: Haddock Turbans with Almond Cream Sauce
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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