Ingredients: 1 pound (454 g) fresh Haddock 6 shrimps (to garnish - optional) 1 cup (250 mL) cream (15%) 2 teaspoons (10 mL) cornstarch Salt and pepper, to taste 1/4 teaspoon (1 mL) nutmeg 1 tablespoon (15 g) butter Red and/or green bell pepper diamonds (to garnish - optional) White Sauce Ingredients: 2 teaspoons (10 g) butter 2 tablespoons (30 mL) onion, finely chopped 1 1/2 tablespoons (13.125 g) flour 1 cup (250 mL) milk 1 tablespoon (15 mL) tomato paste Salt and pepper, to taste

Serves/Makes: 6

How to cook Baked Haddock with White Sauce:

• Preheat oven to 325° (160°C).
• Into a blender or a food processor, puree together raw fish, cream and cornstarch.
• Sprinkle with salt, pepper and nutmeg.
• Butter 6 individual dishes with each dish up to 2/3rds with fish mixture.
• Transfer dishes into a large pan fill pan with water, up to half of dishes.
• Bake into preheated oven for 10 minutes, until a knife comes out clean from the center of each dish.
• Meanwhile, prepare sauce.
• Unmold fish into the center of individual plates.
• Pour a little sauce all around each mound and, if desired, decorated with shrimps.
• If desired, garnish all around outer edge of plates with red and/or green bell pepper tiny diamonds.

How to prepare White Sauce:

• Into a double-boiler, melt butter saute onion, until translucent.
• Stir in flour slowly pour in milk.
• Cook until thick, stirring.
• Stir in tomato paste salt and pepper.
• Cover and simmer for approximately 8 minutes over low heat, stirring from time to time.

Notes: