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Roulade with haddock filling

Recipe from: 7/5/1990 12:00:00 AM
Ingredients 11
Servings 6


  • 65
    butter or margarine
  • 125
  • salt and freshly grounded black pepper
  • 500
  • 5
    eggs, separated
  • 2
    eggs, boiled and chopped
  • chives, chopped
  • 250
    haddock, cooked and flaked
  • 100
  • salt and lemon pepper to taste


1. Preheat oven to 180 ºC. 2. Line a 22 cm x 33 cm Swiss roll tin with greased wax paper or baking paper. 3. Melt the butter or margarine in a saucepan and stir in the flour, salt and pepper. 4. Add the milk gradually and cook until sauce thickens. Remove from heat and leave to cool. 5. Beat the egg yolks, add the white sauce to the egg yolks and continue stirring. 6. Beat the egg whites to soft peak stage and fold into egg yolk mixture. 7. Pour mixture in tin. Tilt tin to spread mixture evenly. 8. Bake for 30 minutes or until golden brown. 9. Turn roulade out onto a damp cloth and remove baking paper. FILLING 1. Mix all the ingredients for filling together. 2. Spread filling onto roulade and roll like a Swiss roll, using the cloth. Serve hot or cold.

Read more on: fish/seafood  |  bake

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