From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Preheat oven to 375 degrees. Place all ingredients except cream into an ungreased four to six-quart casserole and mix gently. Cover and bake for one hour. Scald cream and add just before serving. Stir to break up the fish.
SERVES: 8
- 2 pounds haddock fillets
- 4 potatoes, peeled and thinly sliced
- 4 celery leaves, chopped
- 1 bay leaf
- 2-1/2 teaspoons salt
- 4 whole cloves
- 1 garlic clove
- 1/2 cup butter
- 1/4 teaspoon dill seeds
- 1/4 teaspoon white pepper
- 1/2 cup white wine or vermouth
- 2 cups boiling water
- 2 cups light cream
TO PREPARE:
Preheat oven to 375 degrees. Place all ingredients except cream into an ungreased four to six-quart casserole and mix gently. Cover and bake for one hour. Scald cream and add just before serving. Stir to break up the fish.
SERVES: 8
