- 1 pound [454 g] smoked haddock
- 2 slices bacon, diced
- 4 tablespoons [60 g] butter
- 2 cups [500 mL] mashed potatoes
- Pepper, to taste
- Juice and grated rind of 1/2 a lemon
- 1 small onion, minced
- 1/2 teaspoon [2.5 mL] celery salt
- 1/4 cup [60 mL] minced parsley
- 1/2 teaspoon [2.5 mL] minced fresh savory
- 3 eggs
- Paprika
- Water
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- Arrange smoked haddock into a 9-inch [23-cm] pie plate.
- Sprinkle fish with bacon dices; pour in just enough water to cover the bottom of the plate.
- Cover plate; microwave on 'MEDIUM' for 10 minutes.
- Transfer smoked haddock onto a warm plate and brush 1 tablespoon [15 g] of butter on top of fish; leave to cool.
- Break-up cooled fish; mix together broken-up fish and mashed potatoes.
- Mix in pepper, lemon juice and grated rind, minced onion, celery salt, minced parsley and savory.
- Beat until thoroughly mixed.
- Melt remaining 3 tablespoons [45 g] butter on 'MAXIMUM' for 1 minute; pour into fish mixture.
- Separe egg yolks from egg whites.
- Lightly beat egg yolks; stir into fish mixture.
- Beat egg whites until stiff, but not dry; fold into fish mixture.
- Butter a 4-cup [1-L] microwave-safe dish; pour in fish mixture.
- Sprinkle generously with paprika.
- Microwave for 12 to 14 minutes, on 'MEDIUM'.
- Serve immediately.
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