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Haddock rolls



  1. If whole fish is used, remove viscera, head, tail, all bones, and skin.
  2. Cut into fillets.
  3. Rinse, dry on paper towels, and sprinkle with salt.
  4. Let stand a short while.
  5. On each fillet place a piece of spiced herring or a whole anchovy.
  6. Roll up and tie with string.
  7. Dip each roll in slightly beaten egg, then in bread crumbs.
  8. Place rolls in a buttered dish or pan.
  9. Dot each roll with butter.
  10. Brown in a hot oven (425°F).
  11. When well browned, pour milk or cream over rolls and continue baking in a slow oven (325°F) for 15 minutes or until is done.