Yummy Dinner 2
SIL Maryann Enright visited this past weekend. We had grilled lamb chops for dinner Friday night. It poured rain Saturday, so we settled for an inside easy meal: creamed fresh haddock–local and so fresh–with vegetables and rice.
We also saw some sweet peas at the Belfast Coop, so we picked up a few handfuls.
This meal is so easy and so delicious and cooks in about 25 minutes.
Lay fish in a flat pan with sides: I use a pyrex glass pan.
Salt the fish. Add whatever veggies you have on hand or buy. In season ripe tomatoes are yummy with this meal. I can’t eat them though. I had some leftover sautéed chard from last night’s dinner, so scattered that about. Then I added some THINLY SLICED onion, red pepper, tiny baby zucchini, and carrots. Slice thin to cook fast, especially with firm veggies like the carrot.
Salt more and scatter lots of herbs over everything–fresh if you can, dried if you can’t but not so much as you would fresh herbs.
Then, the magic, spread LOTS of raw heavy cream over the layers. I used about 1 1/2 cups. The fish will make a sauce with the cream. You could add a dollop of white wine if you like.
Bake at 350 degrees for about 25 minutes in a preheated oven.
Serve in a kind of bowl plate so you can add lots of the sauce.
Leftovers are delicious gently reheated in an oven.
PS: you can do a similar casserole with chicken. Lay raw rice on the bottom of a thick pan you can cover. Lay boneless chicken cut into pieces over the rice. Add in whatever veggies, cheese, and herbs you might like. These veggies can be a thicker cut as the dish will cook longer. Add the cream and a little more liquid as you have to have enough to cook the rice. Bake longer–more like 40 or so minutes. See if rice is cooked through.
Or cook rice separately, use the cut up boneless chicken, and keep veggies sliced thin for a quicker cook time.
I have used whole, bone-in pieces of chicken, too. That would have a 45 minute or so cook time.