Note! As in most other recipes in this
site, the "half pint" measure is the British measure, hence the smaller
quantities when converted.
Ingredients:
Four large smoked haddock fillets
8 ounces (250g) prawns
8 ounces (250g) spinach
Half pint (10 fluid ounces or 300ml or one and a quarter cups (scant)
75ml (2.5 ounces or third of a US cup) dry white wine
2 ounces (50g) fresh chives
2 ounces (50g or half stick) butter
Salt and pepper to taste
Method: Haddock Parcels
Roll a quarter of the prawns and spinach inside each smoked haddock
and place in a buttered baking tray.
Put a knob of butter on top and put in a pre-heated oven at 425F (220C or Gas Mark 7) for 15-20 minutes until cooked.
Method: Sauce
Put the cream and the wine into a small saucepan and simmer gently until it thickens.
Add the chopped chives and seasoning and cook for a further minute.
Serving:
Place one haddock per person on a plate and pour over the sauce and
garnish with chopped fresh chives, either alone as a starter or with
fresh vegetables.