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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the smoked haddock in quarter pint (157 ml or two-thirds US cup) of the milk in a saucepan. | 2. Bring to the boil, reduce the heat, cover and cook for about five minutes or until the fish flakes easily with a fork. | 3. Remove the fish with a fish slice and flake. | 4. Mix the flour with the rest of the milk and then stir into the milk in the saucepan. Bring to the boil and cook for two minutes, stirring continuously until thick. | 5. Stir in the cheese, egg yolk and flaked fish. | 6. Season to taste with salt, pepper then heat through. | 7. Whisk the egg white until it is stiff and fold in with a metal spoon. | 8. Put the toast on a grill (broiler) rack and spoon the fish mixture onto each slice of toast. | 9. Place under a hot grill until it is lightly browned. | 10. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
haddock	6	ounces	smoked	125.8	0.0	27.744	0.765
milk	1	cup		148.84	11.6632	7.686	7.9788
purpose flour	1/2	ounce		12.6083	0.0	2.805	0.0708
cheese	1	ounce	grated	100.0755	0.6634	6.0669	8.1478
egg	1		separated	71.5	0.36	6.28	4.755
salt	1	pinch		-	-	-	-
pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
wheat toast	4	slices	buttered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.