Liturgical Year : Recipes : Haddock Turbans with Almond Cream Sauce

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:

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Food Categories (2)

Feasts (0)

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.