Haddock baked in a cream sauce seasoned with mustard and Cheddar and Monterey Jack cheeses.
INGREDIENTS (for 8 servings):
- 2 pounds haddock fillets
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 tablespoons butter
- 1/4 cup minced onion
- 3 tablespoons all-purpose flour
- 1 teaspoon ground dry mustard
- 1/2 teaspoon salt
- 2/3 cup heavy cream
- 2/3 cup half-and-half cream
- 1/2 cup shredded sharp Cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a medium or large baking dish.
Rinse and dry fillets. Season with 1 teaspoon salt and 1/8 teaspoon pepper.
In a skillet or frying pan, melt butter over medium heat. Saute onion in butter until golden. Stir in flour until completely incorporated. Stir in mustard, 1/2 teaspoon salt, light and heavy creams. Cook until thickened, stirring constantly. Remove from heat and stir in cheeses. Pour sauce over fish and sprinkle with paprika.
Bake in preheated oven for 30 minutes, until brown and bubbly.