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Haddock Pudding

Haddock Pudding
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Yield: Serves 6.

A recipe from the kitchen of Gerhard Schmid, proprietor of Gateways Inn in Lenox, Massachusetts. Serve with Bloody Marys for brunch.

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  • 2-1/2 pounds fresh haddock fillets, boned and skinned (smoked or kippered fish can be used in place of haddock)
  • Salt
  • Ground white pepper
  • Lemon juice
  • Worcestershire sauce
  • 3 medium potatoes
  • 1 large onion, sliced or diced
  • 3 tablespoons butter
  • 3 medium eggs, beaten
  • 1/2 cup sour cream
  • 1/2 cup milk
  • Pinch of nutmeg
  • 1/2 cup buttered bread crumbs


Sprinkle haddock with salt, pepper, lemon juice, and Worcestershire sauce. Let stand for 45 minutes. Parboil potatoes in their jackets; peel and slice. Preheat oven to 375 degrees F or 400 degrees F. Drain haddock and arrange in layers with sliced potatoes in buttered casserole or pan. Saute onion in butter until clear; do not brown. Spoon evenly over top of haddock. Combine eggs, sour cream, milk, and nutmeg and pour over all. Spread buttered bread crumbs on top. Bake 25 to 30 minutes.
Updated Wednesday, November 21st, 2007

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