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White Devil

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Description Edit


Ingredients Edit

Devil sauce:


  • 8 x 5 cm puff pastry triangles, baked & reheated
  • 4 x 150 Gram Chicken breasts, boned & skinned (5 oz)

Directions Edit

  • 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.
  • Lay on a baking sheet and bake at 180 °C / 350 °F / Gas 4 for 30 minutes.
  • Allow to cool and remove from the foil.
  • If using Haddock fillets, poach in boiling water for 10 minutes, then drain.
  • Lightly butter a small, shallow, ovenproof dish and lay the Chicken breasts or Haddock fillets in it.
  • Mix the turmeric, cayenne pepper, mustard, salt and pepper into the cream and beat just until it begins to thicken.
  • Pour the Devil sauce over the Chicken or and put into the oven at 200 °C / 400 °F / Gas 6 for 8-20 minutes, or until it just begins to brown.
  • Do not allow it to boil.
  • Serve with the puff pastry triangles arranged around the dish.
  • You can use fillets of smoked Haddock (skin removed) instead of the Chicken.

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See also Edit

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