Fish in egg sauce was popular among Glen-Mor Restaurant patrons, but this was my first experience with the dish. Jim said the final product was authentic.
Servings: 4
Fresh
1-1/2 lbs. haddock fillets
2 cups skim milk, additional as needed to cover fish
2 Tbsp. butter
2-1/4 cups Bechamel Sauce
2 eggs
Pantry
2 tsp. salt
Boil eggs
Place eggs carefully in a medium pot and cover with cold water up to 1-inch above the eggs. Add salt. Cover pot and heat over high heat until boiling. Once boiling, turn off heat and leave covered for 12 minutes. Drain warm water and rinse eggs with cold water until cool to the touch. Peel eggs and set aside.
Bake fish
Preheat oven to 400 degrees-F. Place fish in a glass or metal casserole dish. Cover with skim milk. Cut 2 Tbsp. butter into small pieces and place on top of fish. Bake for 20 minutes.
Make egg sauce
Make Bechamel Sauce while fish bakes. Slice peeled, boiled eggs into rounds, approximately 8 slices per egg. Add eggs to Bechamel Sauce and stir careful to coat eggs, but do not break egg slices.
Serve
Transfer baked fish to plates to serve, discard milk and butter cooking liquid from the casserole dish. Cover fish with approximately 1/2 cup of egg sauce and serve warm.
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