Maritime
Baked Haddock Fillets with Cheese Sauce
Aida Boyer McAnn — The New Brunswick Cook Book (1938)Fresh New Brunswick haddock fillets baked in a golden mustard-and-cheese sauce — the 1938 cookbook also notes that cod is equally good cooked this way. A simple, satisfying Maritime fish supper.
Ingredients
- 1 to 1½ pounds fresh haddock fillets
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 2 teaspoons dry mustard
- ¼ teaspoon paprika
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ¾ cup grated cheese
Instructions
- Lay the fillets in a well-buttered shallow baking dish.
- Make the sauce by melting the butter, then blending in the flour with the mustard, paprika, salt and pepper. Add the milk gradually and cook until smooth and thick.
- Add the grated cheese and let the sauce stand — but not cook — until the cheese is melted.
- Pour the sauce over the fish and bake in a moderate oven (350°F) for about 30 minutes.
- Turn up the heat for the last 5 minutes so the fish browns well. Serve immediately.