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Add a photoServings: 6
Ingredients
- 2 Tbsp. Fine bread crumbs
- 1 c. Lowfat milk
- 2 Tbsp. Cornstarch
- 1 c. Whipping cream
- 1 lb Skinned & boned haddock
- 2 x Large eggs
- 1 Tbsp. Softened unsalted butter
- 1 tsp Salt
- 1/4 tsp Freshly grated nutmeg
- Â Â Healthy pinch freshly grnd white pepper
- 1 lb Cooked shrimp
Directions
- Garnish sprigs dill garnish halved shrimp
- (See also: Sorrel Sauce.) Butter 8x4-inch loaf pan; sprinkle with bread crumbs and set aside.
- Slowly add in lowfat milk to cornstarch in small saucepan and stir till dissolved.
- Place over medium heat and stir constantly till thickened to consistency of medium white sauce. Remove from heat and let cold. Blend in cream.
- Preheat oven to 325deg. Cut haddock* into pcs and coarsely chop in processor. Add in Large eggs, butter, salt, nutmeg and pepper and continue processing till pureed. With machine running, add in cream sauce through feed tube and mix till just blended, stopping machine to scrape sides of bowl as necessary. Turn into loaf pan. Set in shallow baking dish and add in warm water to come halfway up sides of pan. Bake 1 hour. Remove from oven and let stand 5 min. Pour off any liquid in pan.
- Shell, devein and cut shrimp into 1/2-inch pcs and set aside. Turn mold onto serving platter. Spoon shrimp onto dish around edge of mold, then top shrimp with Sorrel Sauce. Garnish with dill sprigs and shrimp.
- *Can substitute fresh cod or possibly whitefish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 6 servings | |
| Calories 293 | |
| Calories from Fat 119 | 41% |
| Total Fat 13.51g | 17% |
| Saturated Fat 7.13g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 262mg | 87% |
| Sodium 616mg | 26% |
| Potassium 478mg | 14% |
| Total Carbs 7.46g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.4g | 2% |
| Protein 33.82g | 54% |
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