Ingredients

• 2 1/2 lbs. haddock fillets
• 1 tsp. salt
• pinch pepper
• pinch cayenne
• 5 tbsp. flour
• 5 tbsp. butter
• 1 tbsp. oil
• pinch white pepper
• 2 cups milk
• 1/2 cup finely chopped mushrooms
• 1 tsp. chopped fresh dill

Directions

1. Pat fillets dry with a paper towel, season on both sides with 1/2 tsp. salt, pepper, and cayenne, and dust lightly with 1 tbsp. flour.
2. Place 1 tbsp. butter and oil in a heavy frying pan. Heat and brown fillets, one at a time, on both sides. Place on heated serving platter to keep warm.
3. Melt 4 tbsp. butter and oil in a heavy saucepan and stir in 4 tbsp. flour, white pepper, and remaining salt. Slowly stir in milk until sauce is creamy. Add mushrooms.
4. Pour mushroom sauce over fish and garnish with dill.

Serves 4 - 6.

Attribution: Haddock Fillets with Mushroom Sauce by Brenda Eckstein, Kamloops, B.C. As found in The Harrowsmith Cookbook: Volume Number 1.