Prep 30 mins
Cook 1 hr
This splendid strongly flavoured dish used to be served at the Cafe Royal, Edinburgh.
- 4 (5 ounce) chicken breasts, boned and skinned or 4 smoked haddock fillets, skin removed
- 1⁄2 ounce butter
- freshly ground black pepper
- 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
- puff pastry, triangles,3 x 2 inch,baked and reheated
- 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.
- Place 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 place 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 fish and bake 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.
much too spicy even for dh and myself who like things hot! I think this would do much better without the cayenne, or with much less of it
Maybe I'm uncultured, but I had never tasted anything like this. I loved the hot/cold sensation of the sauce - the spiciness was immediately cooled by the cream with each bite. Really cool! It was a great curry flavor, and easy, too.