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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 pounds skinned haddock fillets |
1 1/4 cups milk |
1/4 cup butter or margarine, melted |
2 tablespoons all-purpose flour |
3/4 teaspoon dry mustard |
1/4 teaspoon white pepper |
2 hard-cooked eggs, chopped |
1 tablespoon chopped fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon paprika |
Directions:
1. Place fish in a well-greased large skillet. Pour milk over fish. Cover; bring to a boil. Reduce heat; simmer 8 minutes or until fish flakes easily when tested with a fork. Remove to a serving platter; keep warm. Reserve milk in skillet.
2. Combine butter, flour, mustard, and pepper. Add to hot milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add egg, parsley, and salt, mixing well. Pour sauce over warm fish; sprinkle with paprika.
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