bike2work
Tue, Aug-27-02, 12:05
Hi Karen,
I was watching an English cooking show this weekend and the chef mentioned that he likes to bake haddock fillets in double cream and grainy mustard. That sounds good to me but I need some help. Is double cream just extra-heavy cream or is it a cultured cream? I've never seen haddock in a grocery store. The fresh fish I get comes from the Pacific or from farms. What should I look for as a substitute? Could you please suggest a temperature too?
Thank you.
I was watching an English cooking show this weekend and the chef mentioned that he likes to bake haddock fillets in double cream and grainy mustard. That sounds good to me but I need some help. Is double cream just extra-heavy cream or is it a cultured cream? I've never seen haddock in a grocery store. The fresh fish I get comes from the Pacific or from farms. What should I look for as a substitute? Could you please suggest a temperature too?
Thank you.