Haddock moussaka

Recipe from: 9/23/1993 12:00:00 AM
Ingredients 12
Servings 6
Time 45-50 min

Ingredients

  • 450
    g
    haddock
  • 3
    medium-sized aubergines
  • oil
  • 2
    small onions, finely chopped
  • 410
    g
    tomatoes, finely chopped
  • salt and freshly ground black pepper
  • 30
    ml
    finely chopped fresh parsley
  • 1
    ml
    cayenne pepper
  • 25
    ml
    butter
  • 25
    ml
    cake flour
  • 250
    ml
    milk
  • 2
    eggs, beaten
 

Method

20-30 min
 
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.
 

Read more on: fish/seafood  |  bake
 

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