Fish Newburg With Haddock
A creamy haddock Newburg, featuring a rich sauce of cream, egg yolks, and sherry, is designed to be served over toast, rice, or puff pastry.
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Instructions
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Preheat oven to 350°F.
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Butter a shallow baking dish, then season haddock fillets with salt and pepper and arrange them; drizzle with 1 tablespoon melted butter.
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Bake for 20 to 25 minutes, or until the fish is opaque and flakes easily. Remove haddock and set aside.
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In a medium saucepan over low heat, melt 3 tablespoons butter. Stir in flour, salt, paprika, nutmeg, and cayenne; cook, stirring, for 2 minutes.
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Gradually add cream and milk, cooking and stirring constantly until the sauce thickens.
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Whisk egg yolks and sherry in a bowl, then temper with about one-third of the hot sauce before returning the mixture to the saucepan; cook over low heat, stirring constantly, for 2 minutes more.
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Flake the cooked haddock, add it to the sauce, and heat for 1 minute until warmed through.
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Serve the haddock mixture hot over puff pastry shells, biscuits, or toast.