Haddock Scalloped Potato Casserole
Source of Recipe
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Recipe Link: http://www.cooks.com/rec/doc/0,1638,157190-247194,00.html Haddock Scalloped Potato Casserole
4 lg. baking potatoes in their skins, well scrubbed
7 1/2 tbsp. unsalted butter
1 lb. haddock or cod fillets, cut into 1 inch pieces
All-purpose flour for rolling the fish
2 lg. onions, sliced
1/2 lb. fresh, white mushrooms, wiped clean and sliced
Salt and freshly ground pepper, to taste
3/4 tsp. sweet Hungarian paprika
3 tbsp. chopped fresh dill
2 lg. eggs, lightly beaten
1 1/3 c. half and half
1 1/2 tbsp. unflavored, fine, dry bread crumbs
Boil the potatoes in their skins in salted water until tender,
but not overcooked, 20 to 25 minutes. Drain and cool until
manageable. Peel the potatoes and slice 1/4 inch thick.
Melt 3 tablespoons of the butter in a large heavy skillet
over medium heat.
Roll the fish pieces lightly in flour and fry until golden and
opaque throughout.
In another skillet, melt 3 tablespoons of the butter over
medium heat. Add the onions and mushrooms and saute,
stirring occasionally, until the onions are colored and the
mushrooms have thrown off and reabsorbed their liquid, 15 minutes.
Heat the oven to 350 degreesF.
Line a 9 inch round ovenproof casserole with 3/4's of the
potato slices.
Sprinkle with salt, pepper, 1/4 teaspoon paprika and half the dill.
Spread a layer of mushrooms and onions over the potatoes and
season again with salt, pepper, 1/4 teaspoon paprika and remaining dill.
Place all the fish on top, in a layer.
Season with salt and pepper.
Arrange the remaining potatoes in a circle around the edge.
Whisk together the eggs and half and half and pour over the casserole.
Sprinkle with bread crumbs and the remaining 1/4 teaspoon paprika.
Dot with the remaining 1 1/2 tablespoons butter.
Bake until the top is lightly browned, about 20 minutes.
Serve directly from the casserole.
Makes 4 servings.
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