A restaurateur Caesar Cardini was attributed for the creation of this salad.Caesar was an Italian immigrant who was living in San Diego but was also working in Tijuana where he avoided the restrictions of prohibition.The daughter of Cardini recounted that his father invented the Caesar Salad in Caesar’s kitchen when a fourth july ,1924 rush depleted the kitchens supply.
1. Wash romaine carefully and cut or break into bite size pieces.Drain as dry as possible
2. Saute garlic in oil until light brown.Strain and discard garlic.
3. Saute bread cubes in garlic oil until golden brown.Drain and keep warm.
Step Two To Prepare Caesar Salad
INGREDIENTS
QUANTITY
Salad oil
Lemon juice
Salt
Black pepper
1 ¼ qts
12 oz
1 ½ tbsp
½ tbsp
Method
4. Make basic french dressing with with oil , lemon juice ,salt and pepper.Add drained oil from anchovies.
Step Three To Prepare This Salad
INGREDIENTS
QUANTITY
Eggs
Parmesan cheese
Anchovy fillets
12
4 oz
50
Method
5. Place romaine in bowl and add lightly beaten eggs.Toss lightly coating well.Add Parmesan cheese, tossing lightly again.
6. Arrange portion on chilled salad plate.
7. Dress with 1 oz dressing just before service time.Garnish with croutons and curled anchovy fillets
History
The creation of this salad is generally attributed to Caesar Cardini who was an Italian immigrant and operated restaurants in Mexico and the United states.In 1920’s Cardini was working in Tijuana and San Diego thus avoiding the restrictions of prohibition and it was at that time when his daughter Rosa told someone that his father invented the Caesar salad at his restaurant and the invention date was july 4,1924 when the rush depleted the kitchen supplies.Julia child admitted that she had eaten this salad at cardinis restaurant in 1920’s.
Mixed green herb salad is a delicious salad which is made from lettuce, romaine, chicory,escarole ,lemon juice, sauces, eggs and vinegar.It is an excellent herb salad and is full of nutrition.
The word salad comes from an Italia word Salata means salad and its an abbreviated form of earlier Latin ‘herba salata'(salted greens).
The Romans and ancient Greeks ate mixed greens with dressings a type of mixed salad
1. Wash and clean all greens.Dry well and crisp in refrigerator .
2. Cut or break in bite size pieces and mix together.Return to refrigerator
Step Two To Prepare This Salad
Salad Oil 1¼ qts
Lemon juice 12 oz
Black Pepper ½ tbsp
Method
3. Mix spices and garlic with basic french dressing (recipe given below).Just before service time ,toss salad lightly with dressing to coat all greens thoroughly.
Place egg in bowl ,beat well while adding all other ingredients.
2. Shake well before serving
Note: Salad is a sort of dish which comprises mostly of vegetables and in order to make this mix herb salad tasty and healthy one have to adopt techniques and methods which can make the salad tasty by making use of natural ingredients and techniques and the techniques and methods used in this salad recipe will make this salad taste awesome.
Shish kebab is a delicious dish of skewered and grilled cubes of meat.It is similar to Shashlik and has originated from Caucasus region.It comprises of lamb meat and have an excellent flavour that appeals to the taste buds.These kebabs are full of nutrition and can be made on special occasions and the method to prepare these kebabs is easy.
I have divided the preparation of this dish in steps to make it easy for our viewers to understand the cooking methods and techniques
1. Mix all marinade ingredients; pour over lamb and marinate several hours or overnight.
Step Two To Prepare Shish Kebab
Ingredients
INGREDIENTS
QUANTITY
Mushroom caps ,large
Salad oil
40 pieces
for sauteing
Method
2. Saute mushrooms caps slightly in oil.
Step Three To Prepare Shish Kebab
Ingredients
INGREDIENTS
QUANTITY
Pearl onions
40 pieces
Method
Blanch onions if fresh.May use canned onions.
Step Four To Prepare Shish Kebab
Ingredients
INGREDIENTS
QUANTITY
Green peppe rs,large diced, blanched
Tomatoes,fresh(¾ inches thick slices)
40 pieces
40 pieces
Method
4. Place ingredients on long skewer as follows: (Do not crowd on skewer) tomato,lamb,mushroom,onion,lamb ,pepper,onion lamb,pepper,mushroom ,lamb,tomato.Place in marinade until ready to broil.
5. Drain well and place under hot broiler about 10 minutes,turning as needed to cook uniformly.Do not burn.
6. Lamb should be medium unless otherwise indicated.Serve on bed of rice pilaf.
Note: Cooking methods and techniques plays a key role in the preparation of a healthy and delicious shish kebab dish.As a delicious food is liked by a majority of folks but it is also necessary that the food is prepared by techniques which make the food healthy and delicious.
A beef tenderloin is a part of buffalo which is located beneath the ribs next to the backbone of the buffalo.Starting from the thin pointed part of the buffalo tail through the thick part of the tail until it ends in the “sirloin” the primal cut which is closer to the butt of the buffalo.
YIELD:50 portions EACH PORTION:about 5 oz,meat and sauce
Step One To Make Saute Beef Tenderloin Tips
Ingredients
INGREDIENTS
QUANTITY
Tenderloin tips, fat free
17 lb
Method
1 . Slice tenderloin tips on the bias.
Step Two To Make Beef Tenderloin Tips
Ingredients
INGREDIENTS
QUANTITY
Mushrooms
Shallots
Butter
Brown sauce,hot (brown sauce recipe is given below this recipe)
Burgundy Wine
3 lb
1 lb
3 oz
1½ gallons
6 oz
Method
2. Wash mushroom and slice thoroughly lifting mushrooms from water rather than pouring water off.Fine particles of mushrooms will be avoided and dirt will also remain in bottom of pan.
3. Saute shallots and mushrooms in butter and combine with hot brown sauce.Add burgundy wine and adjust seasoning.Simmer slowly while preparing tenderloin tips
Step Three To Make Beef Tenderloin Tips
Ingredients
INGREDIENTS
QUANTITY
Salad Oil
1 pt
Method
4. Heat oil to smoke point and cook tenderloin tips quickly in large frying pan or sautoir.Brown nicely but do not cook well done.
5. Mix cooked tips (draining oil) with mushroom sauce.Bring to boiling point without scorching remove from heat.
Step Four To Make Beef Tenderloin Tips
Ingredients
INGREDIENTS
QUANTITY
Butter melted
Parsley chopped
for toast points
6 oz
Method
6. Serve in casseroles.Dip small toast point in melted butter and chopped parsley.Insert toast points deep into casserole parsley end out.Provide both garnish and accompaniment.
Brown Sauce For Beef Tenderloin Tips
Brown Sauce For Beef Tenderloin
Recipe
Yield : 5 qt
Step One To Make Brown Sauce
Ingredients
Onions medium dice 1 lb
Celery medium dice ½ lb
Carrots medium dice ½ lb
Butter or margarine or other fat agent 10 oz
Bread flour 10 oz
Method
.Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.
2. Add flour and cook for 10 minutes
Step Two To Make Brown Sauce
Ingredients
Brown stock hot (recipe given below this recipe) 5 qt
Tomato puree 8 oz
Bay leaf whole 1
Salt to taste
Pepper to taste
Method
3. Add hot brown stock and and tomato puree,stirring until slightly thickened and smooth.
4. Add bay leaf ,salt, pepper and cook for 1½ hours.
5. Adjust flavour and consistency.
6. Strain and hold for service.
Basic Brown Stock For Beef Tenderloin Tips
Basic Brown Stock For Beef Tenderloin
Recipe
Yield: about 4½ gallons
Step One To Make Brown Stock
Ingredients
Beef bones 25 lb
Method
1 . Review preparation of stock.Cut bones with meat saw.
2. Place bones in a large roasting pan and brown in preheated oven at 375°F.
3. Turn bones occasionally to brown uniformly.
4. Remove bones from pan and place in stock pot.
Step Two To Make Brown Stock
Ingredients
Water to cover about 6 gallons
Method
5. Drain fat from pan and reserve.
6. Deglaze roast pan with part of water to dissolve crusting
7. Cover bones with cool water and deglazing liquor and bring to a boil.
8. Reduce heat and simmer for 3 hours.
Step Three To Make Brown Stock
Ingredients
Mirepoix;
Onions 2 lb
Celery 1 lb
Carrots 1 lb
Tomatoes canned ½ No 10 can
Bay leaves 3
Thyme 1 teaspoon
Peppercorns crushed 1 teaspoon
Cloves whole 6
Parsley stems
Method
9 .Saute vegetables for mirepoix in reserved fat until browned.
10 .Add mirepoix, tomatoes, spices, herbs to stock.
11 .Simmer for an additional 3 hours.
12 .Strain through china cap and cheese cloth.
13 .Vent and cool (see procedure below).refrigerate.
Vent And Cool Procedure For Beef Tenderloin Tips
For storage stock should be cooled as soon as possible.The following is the recommended procedure for cooling stocks and sauces to be refrigerated.
(1) Place pot in an empty sink on bricks or blocks so that cold water may circulate underneath and on all sides.
(2) put the water in the sink and to cool the water put some ice in the water so that the stock in the pot cools down as soon as possible.
When cooled remove the stock from the pot and refrigerate it.
Note: Veal bones may be substituted for part of beef bones when available.Neck and shin bones are generally preferred.Vegetable trimmings and other bones are often used.Skim fat and scum frequently.Do not allow to boil vigorously
Note: Veal bones may be substituted for part of beef bones when available.Neck and shin bones are generally preferred.Vegetable trimmings and other bones are often used.Skim fat and scum frequently.Do not allow to boil vigorously
Salmon patties are the best way to enjoy eating a fish.They are like chicken patties and the best choice for having a delicious patty
Salmon Patties
Recipe
Ingredients To Make Salmon Patties
Cooking Time : 5-6 minutes Serves 6-8
(1) Puff pastry (recipe given below) 225 g/8 oz flour etc or 2 cups flour etc. in American
(2) For the filling :
Cooked salmon 350 g/12 oz or 1½ cups. in American
(3) Finely grated lemon rind 1 teaspoon or 1 teaspoon in American
(4) Lemon juice 2 tbsp or 3 tbsp in American.
(5) Double heavy cream whipped 3 tbsp or 4 tbsp. in American
(6) Salt and pepper to taste or to taste in American
(7) To fry:
deep oil or fat
(8) To garnish
lemon slices 16 or 16 in American.
Parsley small sprigs or small sprigs in American
Method To Make Salmon Patties
Roll out the pastry until about 3 mm/¹⁄8 inch in thickness and cut into 16 rounds about 13 cm/5 inches in diameter.Blend the salmon with the rest of the ingredients to make a fairly soft mixture -the cream should be whipped so the mixture is not over soft. Put a spoonful of mixture on half of each pastry round.Moisten the edges of the pastry with water.Fold the pastry to make the patty shape,seal the edges well.
Put the patties into a cool place for about 1 hour before cooking so that the pastry becomes quite firm.Heat the oil or fat to 180°C/350°F (until a cube of bread turns golden brown within 45 seconds).Put in the patties ,reduce the heat at once,so that the pastry does not over brown before being cooked.Fry steadily for 5 to 6 minutes.Lift out and drain on absorbent paper (kitchen towels).Serve hot with lemon slices and parsley.
VARIATION
To make about 40 smaller patties cut the pastry into 7.5 cm/3 inch rounds
Puff Pastry
Puff pastry is the very old pastry ,although methods of making this have changed.In some old recipes the flour is mixed with eggs, in others just with egg whites, but today a the flour is blended with water and lemon juice.This gives a very excellent result,particularly if strong (hard wheat) flour is used.
Ingredients
Strong (hard wheat) or plain (all purpose) flour 225 g/8 oz or 2 cups in American
(2) Salt a pinch or a pinch in American.
(3) Lemon juice good squeeze or good squeeze in American.
(4)Water to bind or to bind in American.
(5)Butter 225 g/8 oz or 1 cup in American
Method
Sift he flour and salt into a mixing bowl.Add the lemon juice and sufficient cold water to make an elastic soft rolling consistency.Roll the dough out on a lightly floured board to a neat oblong shape.Place the butter in to center of the dough.Bring up the bottom part of the dough to cover the butter,then bring down the top part of the dough,so the butter is completely enclosed and the dough has made an rectangular shape.This is stage one which is repeated 7 times with stage 2,although the butter is incorporated in the first instance.For stage two turn the dough at right angles ,seal the open ends,then rib the pastry.This means depressing it at regular intervals with the floured rolling pin.
Roll out the dough once again to form an oblong,then fold as in stage 1 and repeat stage 2.It will be necessary to chill the dough; wrap in cling film (plastic wrap) and put into the refrigerator for at least 1 hour.
Repeat stages 1 and 2 ,seven times putting the pastry to chill when it becomes slightly sticky.
Poaching is a cooking techniques in which the food for instance fish,chicken or any kind of meat is submerged into the water or any other liquid such as beef stock,chicken stock,milk etc.In this recipe ( poached salmon recipe) we are going to show you how to prepare a delicious poached salmon dish by using this poaching technique
Poached Salmon
Ingredients
Yield: 50 portions Each portion: about 5 oz
(1) Salmon steaks or boneless 50 pieces (5 to 6 oz ea)
(2) Butter 8 oz
(3) Court bouillon (see recipe below) 1 gallon
Method
(1) Place fish in bottom of buttered baking pans and barely cover with hot court bouillon.
(2) Cover pans with sheets of buttered paper.
(3) Cook slowly on top of range or bake at 350 °F for about 20 to 25 minutes.Fish must barely simmer.
(4) When cooked drain well.Remove all skin and bones before serving
(5) Serve hot with appropriate sauce.May be served with egg sauce (recipe given elow),Hollandaise (recipe given below) or Bearnaise sauce (recipe given below)
Court Bouillon
Yield: 3½ qt
Ingredients
(1) Water 7 pt
(2) Vinegar cider 8 oz
(3) Onions fine dice 3 oz
(4) Celery fine dice 2 oz
(5) Carrots fine dice 2-1/3 oz
(6) Salt 1 oz
(7) Peppercorns crushed 1 tsp
(8) Parsley sprigs 5
(9) Cloves whole 1/2 tsp
(10) Bay leaf 1
(11) Lemon sliced thin 1/2
Method
(1) Combine all ingredients and bring to a boil.
(2) Reduce heat and simmer 1/2 hr
(3) Strain and adjust seasoning
Egg Sauce
Yield: 1 gallon
Ingredients
Cream sauce (recipe given below) 1 gallon
(2) Hard cooked eggs small dice 12
(3) (chopped chives and chopped parsley) optional 1 tbsp
Method
(1) Follow recipe for medium cream sauce .Adjust seasoning.
(2) Dice hard cooked eggs and combine with cream sauce.Stir gently.
Medium Cream Sauce
Ingredients
(1) Butter or margarine for 1 gallon 6 oz for 3 gallon 1 lb for 5 gallon 1 lb.12 oz
(2) Bread flour for 1 gallon 6 oz for 3 gallon 1 lb for 5 gallon 1 lb .12 oz
(3) Milk for 1 gallon 1 gallon for 3 gallon 3 gallon for 5 gallon 5 gallon
(4) Salt For 1 gallon 1 tbsp For 3 gallon 3 tbsp For 5 gallon 2 oz
Method
(1) Melt butter in thick bottomed sauce pot.Stir in flour to make a roux.Cook over low heat,stirring constantly for 8 to 10 minutes.Do not allow roux to brown.
(2) Heat milk to boiling.Stir into roux gradually,beating briskly until sauce is thickened and smooth.
(3) Simmer for 5 minutes stirring occasionally. Bring to a boil.
(4)Strain through china cap.
NOTE: To hold white sauce in baine marie ,spread a little melted butter over top of sauce to keep a skin from forming.This light white sauce is generally prepared for the use in creamed vegetables.
Cream Sauce: Use cream or cream and milk mixture as desired.
This Pears in cider dish is made by a very authentic pear in cider recipe made by professional chefs and is a very delicious dessert.Main ingredients involved in the preparation of this dessert are pears, cider and cloves
Somerset is famous for its cider and this method of cooking pears is very similar to classic french dishes, and has been used for many years.The redcurrant or apple jelly helps to thicken and color the syrup.The pears looks more impressive if cooked whole and since they should be very tender,They are nor difficult to serve.However,it does mean using rather a lot of cider and other ingredients in the sauce to make sure they are covered during cooking.If preferred the pears could be halved in which case about half the ingredients for the sauce would be necessary.Any sauce left could be saved and served with baked apples.
Pears In Cider
Ingredients
Cooking time: up to 1 ¾ hours
Serves 4-8
(1) Sweet cider 1.2 liter/2 pints or 5 cups in American
(2) Red currant or apple jelly 6 tbsp or 1/2 cup in American
(3) Caster sugar 100 g/4 oz or 1/2 cup in American
(4) Medium sized cooking (baking pears) 8 or 8 in American
(5)Cloves,optional 8 or 8 in American
Method
Put the cider jelly and sugar into a medium sized saucepan,stir until the jelly and sugar have dissolved.Peel the pears but try to retain the stalk.Remove the core if it is possible to do this without damaging the fruit.Press one clove into the base of each pear, if using these.
Put the pears into the syrup in the pan , check to see they are completely covered, if not then make up a little more sauce.Cover the pan and simmer the cider mixture gently until the pears are tender.Really hard cooking(baking) pears sometimes needs about 1 ½ hours; These are particularly good prepared in this method since the syrup soaks through the fruit and imparts an excellent flavor.
When the pears are soft,lift out of the cider mixture, put into a serving dish.Boil the cider mixture briskly in the uncovered pan until a thickened syrup.Cool slightly then pour around the pears.Chill well and serve with cream.
FRUIT PIES : Deep dish pies filled with fruit have been a favorite pudding in Britain for many years.There is an abundance of seasonal fruits, which makes it possible to produce a fruit pie at anytime of the year.
Gooseberry pie is often given as traditional pudding
A fish cake is like a fish croquette consisting of fish fillet or other sea food and covered with bread crumbs.
History Of Fish Cake
Fish cake have a 4000 years history according to Chinese folk tales.In ancient times an Emperor whose name was shun traveled to southern China where his wives were tired because of the long journey and had bad appetites.Shun became worried because of his wives bad appetite and he began to find a solution for his wives bad appetite, then at that time a fishermen Bo came and introduced to Shun the fish cakes which Shun gave to his wives and his wives enjoyed eating the fish cakes and their appetite returned to normal.Shun bacame very happy for what Bo have done and asked Bo to teach other peoples how to make the fish cakes and people who Bo teach how to make fish cakes enjoyed fish cakes even at the times when they had bad appetites and it was from that time the fish cakes became popular in China.
New England Codfish Cakes
Recipe
YIELD : 50 5 OZ CAKES OR 100 2½ oz cakes
Each portion: 15 oz or 2 ½ oz cakes
Step One To Prepare Cod fish Cake
Ingredients
(1) Codfish shredded 3½ lb
Method
(1) Add water to cod to cover .Soak cod 20 to 30 minutes to freshen.
(2) Press or wring out in towel.Cod must be as dry as possible
Step Two To Prepare Cod fish Cake
Ingredients
(1)Potatoes fresh boiled riced 12 lb
(2) White pepper 1 tsp
(3) Egg yolks 10
(4) Cornstarch 6 oz
(5) Breading for cakes
(6) Egg wash for breading
Method
(3) Combine with potatoes and pepper and mix well,but do not over handle.
(4) Add egg yolks and mix lightly.
(5) Add cornstarch and mix thoroughly.
(6) Cod does not usually require salt ,but test for seasoning.If not dry enough a small amount of dehydrated potatoes may be added to bind.
(7) If time permits, place in refrigerator to firm.
Step Three To Prepare Cod fish Cake
Method
(8) Using no 12 or no 8 ice cream scoop and portion scale make 100 2½ oz cakes or 50 5 oz cakes .
(9) Form in uniform flat round cakes
(10) Bread using standard procedure (procedure is given below).Do not let stand in wash.
(11) If holding for service after breading ,sprinkle breadcrumbs on tray and place fish cake on top of crumbs.Sprinkle additional crumbs on top of fish cakes and refrigerate.
(12) When serving , fry in deep fat at 350 ° to 375° F depending on volume until well browned and heated through.Drain well and serve.
Breading Procedures
(1)Place product or products in flour ,coating well.
(2) Remove and shake off excess flour.
(3) Immerse in wash wetting well so that no dry or floured areas are visible.
(4) Remove from wash with as little handling as possible.Heavy or excessive handling may remove part of the paste coating made of the flour and liquid and breading agent will not adhere .
(5) Drain or gently shake off excess wash.
(6) Place in crumbs or breading agent.Cover well before handling Press breading gently but firmly to product for strong adhesion.Cover again with crumbs.
(7) Remove from crumbs;shake off excess breading.The product is now ready for frying.It may however be refrigerated for future use.
When breading in quantity for future service, completed products should be covered lightly with crumbs before refrigerating to reduce sweating or drying out.(Procedure will depend on whether original state of product is moist or dry.)
The same basic steps are taken in breading of nearly all foods.Items such as veal cutlets and chicken breasts may be done singly without loss of time ,provided an adequate breading setup is arranged.
Scallops and other small items may be done in larger quantities, but in small enough volume to ensure complete coating with all breading products.Best results are obtained when a few products are processed at one time.Scallops are handled in a slightly different manner by tossing loosely when in flour and in crumbs in order to coat them evenly.
Flour and crumbs should be sifted when lumpy to prevent lumps from adhering the product to be fried.The egg wash should be strained periodically to remove flour and bread crumbs.
Small quantities of breaded food should be taken from the refrigerator at one time .This reduces the possibility of spoilage in extremely warm weather and keeps most foods firm enough to handle without difficulty.
Foods should not be breaded too far in advance.Moist products tends to sweat.Dry foods tend to become dryer.It often becomes necessary to re bread them ; this may result in excessive breading which detracts from the product.Darker finished products may also result.
Mackerel and gooseberry sauce is an excellent combination of mackerel and gooseberries and the methods and techniques shown in this recipe will give you a delicious mackerel and gooseberry sauce.
mackerel and gooseberry sauce
Ingredients
Cooking time 15 minutes Serves 4
(1) Mackerel 4 or 4 in American
(2) Fennel sprig or sprig in American
(3) Butter 75 g/3 oz or 6 tbsp in American.
(4) Salt and pepper to taste or to taste in American.
(5)For the sauce:
gooseberries 450 g/1 lb or 1 lb in American
(6) Sugar 50 g/2 oz or 1/4 cup in American
(7) Water 150 ml/¼ pint or 2/3 cup in American
(8) Butter 25 g/1 oz or 2 tbsp in American
(9) Chopped parsley optional 2-3 teaspoon or 2-3 teaspoon in American.
(10)To garnish:
Chopped fennel or parsley.
Method
Wash the mackerel remove the heads,split and take out the bones .Chop the fennel leaves ,Sprinkle the open fish with half fennel,spread with half butter and season well.Melt the remaining butter.Fold the fish back into shape,brush with the melted butter and sprinkle with the rest of the fennel.Grill (broil) steadily for 10 to 15 minutes depending upon the size of the fish.
There is no need to top and tail clean the gooseberries if sieving the sauce but this must be done if you intend to put the cooked fruit into a liquidizer(blender) or beat it to make a puree.Simmer the gooseberries with sugar and water until just soft.Either beat until smooth or sieve or liquidize and reheat with the butter.The chopped parsley is the pleasant addition to the sauce,but is not necessary.Dish up the fish,garnish with the parsley and serve with the gooseberry sauce.
Variations In making Mackerel and Gooseberry Sauce
The mackerel can be cooked without boning.Simply brush with lightly seasoned melted butter and grill (broil).
To Prepare the mackerel and gooseberry sauce if gooseberries are out of season,use cooking apples instead.
Fish dish (like baked haddock dish) is an important source of protein and if properly prepared the fish dishes are very delicious and healthy.Fish dishes are liked by a majority of folks and is eaten in many parts of the world but the important thing to be noted is the technique to prepare.The technique to prepare the fish dishes should be the best and if these best cooking techniques are followed they will make delicious and healthy fish dishes.All the recipes in this website are made by professionals and I hope that by trying these cooking recipes you will enjoy the tasty and healthy foods.
Baked Haddock
Ingredients To Make Baked Haddock
Cooking Time: 1 hour Serves 4
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 in American.
(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.
Method To Make Baked Haddock
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 a 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 centre 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.
VARIATIONS:
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.
