1. Spread 1 cup of the rice over the bottom of a buttered 2 1/2 quart ovenproof casserole. Top the rice with 1 cup of the flaked fish. Top fish with one of the chopped eggs. 2. In a skillet, cook the onions in 2 tablespoons butter over a moderate heat until they are soft. 3. Arranged 1/2 of the cooked onion in a layer in the casserole. Season with salt and pepper. 4. Add in the remaining layers; rice, haddock, chopped egg, onion and season again with salt and pepper. 5. In a sauce pan melt the 4 tablespoons of butter over moderately low heat. Add the flour and cook the roux, whisking, for about 3 minutes. Remove the pan from the heat, whisk in the milk, scalded, in a stream, and simmer the mixture, stirring, for 3 minutes. Stir in the nutmeg and the 1/2 teaspoons salt. 6. Pour the sauce over the fish mixture, making holes with a knife to let it seep down into all of the layers. 7. In a small bowl, combine the breadcrumbs and the remaining 3 tablespoons butter, melted and mix together. 8. Sprinkle the bread crumbs over the fish mixture. 9. Bake the pie in a preheated 350 F oven for 40 to 45 minutes, or until the crumbs are golden and the pie is bubbling. ---------------------------------------------------------------------------
Nutrition
Ingredients
