Meat's

Creamed fresh Haddock

• 1 lb. fresh haddock or other firm
  white fish fillets
  
• 1/2 cup melted butter
• Flour
• 1/2 cup slivered onion
• Salt and freshly ground pepper
• 1 cup light cream
• 1/2 tsp. dry mustard
• Chopped parsley for garnish

Wash fillets; pat dry. Dip fillets in melted
butter; dredge in flour. Arrange in shallow
baking dish in single layer. Arrange onion on
top of fish. Sprinkle with salt and pepper.
Add cream; top with any remaining butter.
Bake in preheated 350 degree F. oven 20 to 25
minutes or until fish flakes easily with fork.
Baste with pan juices several times during
cooking. Remove fish from baking dish; keep
warm. Stir dry mustard into cream mixture in
baking dish. Taste sauce; add salt and pepper
if necessary. Pour sauce over fish. Serve fish
garnished with chopped parsley and sprinkled
lightly with paprika.

Serves four.

Gaelic Stroganov

Submitted by Janet Leng,
USA, Feb 1999 winner.

• 1lb (500g) best quality sirloin
  or fillet steak
  
• 0.5lb (250g) mushrooms
  (wild or organic)
  
• 1 onion
• 2oz (50g) butter
• fresh chopped parsley
• 1 beef stock cube
• 0.25pint (150ml) Baileys

1. Cut steak into very fine strips approx
   2 x 1/2" (5 x 1 cm) max. Finely chop onion.
   Slice mushrooms if they are large.
2. Fry onion gently in 1oz (25g) butter until
   softened. Add mushrooms and fry gently for a
   further 2-3 minutes. Remove all this from
   frying pan and save.
   
3. Fry the steak very quickly in the remaining
   butter. Stir and make sure the meat is sealed
   on all sides for approx 3-4 minutes.
   
4. Crumble in the beef stock cube. Add the
   onion and mushrooms mix. Lower heat and stir
   in the Baileys. Reheat but without boiling,
   stirring all the time.
   
5. Check taste. If a little strong just add
   some soured cream or creme fraiche. Sprinkle
   with masses of fresh chopped parsley and
   serve with simple rice and green salad.