Haddock moussaka

YOU
6 servings Prep: 50 mins, Cooking: 30 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (12)

450.00 g haddock
3.00 aubergines — medium
oil
2.00 onions — small, finely chopped
410.00 g tomatoes — finely chopped
sea salt and freshly ground black pepper
30.00 ml fresh parsley — finely chopped
1.00 ml cayenne pepper
25.00 ml butter
25.00 ml flour — cake
250.00 ml milk
2.00 eggs — beaten
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Method:

Preheat the oven to 180 ºC (350 ºF). Spray a 24 cm square ovenproof dish with nonstick spray.
Boil the haddock in a little water until cooked. Drain and flake the fish.
Slice the brinjals into 1 cm thick slices, sprinkle with salt and leave in a colander for 15 minutes. Pat dry with paper towelling and fry in oil until brown. Drain on paper towelling.
Sauté the onion in a little oil until soft. Add the tomatoes and simmer until a purée is formed. Season with salt and pepper, parsley and cayenne pepper. Add the haddock and mix lightly. Arrange the brinjal slices and fish mixture in layers in the prepared dish, ending with a layer of brinjal.
Prepare a white sauce with the butter, cake flour and milk. Add the eggs and mix well. Season well with salt and pepper and pour over the brinjal mixture. Bake for 20 minutes, or until the dish is hot and lightly browned on top. Serve hot with a salad. Serves 6.



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