Cooking Time: 1 hour Serves 4
INGREDIENTS AND QUANTITY
Whole fresh haddock 450 g/1 lb or 1 lb in American.
(2) Eggs 3 or 3 in American
(3) Milk 450 ml/¾ pint or scant 2 cups.
(4) Salt and pepper to taste or to taste in American.
(5) Chopped parsley 1 tbsp or 1 tbsp in American
(6) Grated nutmeg to taste or to taste in American.
Cut the head and tail from the haddock,then fillet the fish.Skin the fillets and put the fish into a oblong casserole or deep ovenproof dish.Beat the eggs in the bowl.Warm the milk and pour over the eggs,then add a little salt,pepper and parsley.Pour over the fish,top with the little grated nutmeg.
Stand the casserole or dish in bain marie(tin of cold water) this prevents the eggs custard curdling.Bake in the center of the cool oven, 150° C/300° F Gas Mark 2,for 1 hour or until the custard is just set.This makes a good supper dish if served with crisp toast.
Use other fine textured fish ,such as dab,flounder,pike plaice or sole, instead of the fresh haddock.
Add 50 g/2 oz (1/2 cup) grated cheese to the eggs and milk.