Haddock Pudding


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


2-1/2 pounds fresh haddock fillets, boned and skinned (smoked or kippered fish can be used in place of haddock)
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.

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Serves 6.

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