 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
This splendid strongly flavoured dish used to be served at the Cafe Royal, Edinburgh. Ingredients:
4 (5 ounce) chicken breasts, boned and skinned or 4 smoked haddock fillets, skin removed |
1/2 ounce butter |
salt |
freshly ground black pepper |
1/2 teaspoon turmeric |
1/2 teaspoon cayenne pepper |
1 teaspoon mustard powder |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
10 fluid ounces double cream |
puff pastry, triangles,3 x 2 inch,baked and reheated |
Directions:
1. If using chicken breasts, lay them on a large buttered sheet of foil, sprinkle with a little salt and pepper and fold the foil over to make a closed parcel.
2. Place on a baking sheet and bake at 180°C/350°F/Gas 4 for 30 minutes.
3. Allow to cool and remove from the foil.
4. If using haddock fillets, poach in boiling water for 10 minutes, then drain.
5. Lightly butter a small, shallow, ovenproof dish and place the chicken breasts or haddock fillets in it.
6. Mix the turmeric, cayenne pepper, mustard, salt and pepper into the cream and beat just until it begins to thicken.
7. Pour the Devil Sauce over the chicken or fish and bake into the oven at 200°C/400°F/Gas 6 for 8-20 minutes, or until it just begins to brown.
8. DO NOT allow it to boil.
9. Serve with the puff pastry triangles arranged around the dish.
|
|