White Devil

Name: White Devil
Ingredients: DEVIL; 4 (5 ounce) chicken breasts, boned and skinned or 4 smoked haddock fillets, skin removed; 1/2 ounce butter; salt; freshly ground black pepper; DEVIL SAUCE; 1/2 teaspoon turmeric; 1/2 teaspoon cayenne pepper; 1 teaspoon mustard powder; 1/2 teaspoon salt; 1/2 teaspoon white pepper; 10 fluid ounces double cream; GARNISH; puff pastry, triangles,3 x 2 inch,baked and reheated

14 ingredients

9 steps

Ingredients

DEVIL
4 (5 ounce) chicken breasts, boned and skinned or 4 smoked haddock fillets, skin removed
1/2 ounce butter
salt
freshly ground black pepper
DEVIL SAUCE
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon mustard powder
1/2 teaspoon salt
1/2 teaspoon white pepper
10 fluid ounces double cream
GARNISH
puff pastry, triangles,3 x 2 inch,baked and reheated

Directions

1

If using chicken breasts, lay them on a large buttered sheet of foil, sprinkle with a little salt and pepper and fold the foil over to make a closed parcel.
2

Place on a baking sheet and bake at 180°C/350°F/Gas 4 for 30 minutes.
3

Allow to cool and remove from the foil.
4

If using haddock fillets, poach in boiling water for 10 minutes, then drain.
5

Lightly butter a small, shallow, ovenproof dish and place the chicken breasts or haddock fillets in it.
6

Mix the turmeric, cayenne pepper, mustard, salt and pepper into the cream and beat just until it begins to thicken.
7

Pour the Devil Sauce over the chicken or fish and bake into the oven at 200°C/400°F/Gas 6 for 8-20 minutes, or until it just begins to brown.
8

DO NOT allow it to boil.
9

Serve with the puff pastry triangles arranged around the dish.