Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1/4 Pound | Scallops |
| 1/4 Pound | Haddock (fresh or frozen, no skin) |
| 2/3 Cup | Milk or Dry White Wine (for poaching fish) |
| 1/2 | Onion, Chopped |
| 4 Sprigs | Parsley, Chopped |
| 4 Tablespoons | Butter |
| 6 Tablespoons | Flour |
| 2 Cups | Milk (for the sauce) |
| 1/2 Cup | Grated Monterey Jack Cheese |
| Salt & Pepper to taste | |
| Mashed Potatoes (for serving) |
Instructions
- Dice and slice the scallops. Cut the haddock into small pieces and remove any skin and bone.
- Place the fish (scallops and haddock) in a pan with the 2/3 cup of milk or dry white wine, chopped onion, and chopped parsley.
- Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
- Drain the fish, reserving the cooking liquid on one side.
- In a separate pan, melt the butter. Add the flour and cook for 1 minute, stirring.
- Gradually stir in the reserved fish cooking liquid to the butter and flour mixture. Bring to a boil, stirring continuously until the sauce thickens. (If more liquid is needed for the sauce, use part of the 2 cups of milk).
- Add the grated Monterey Jack cheese, the cooked scallops, and haddock to the sauce. Season well with salt and pepper.
- Divide the fish and sauce mixture between 4-6 scallop shells or individual ovenproof dishes.
- Pipe the mashed potatoes in a border around the edge of each dish. (Presumably, the dish would then be browned under a broiler or in a hot oven, though this step is not explicitly stated in the provided text.)
Note
Cooking time about 15 minutes
