Categories: Fish/sea, Ethnic 
      Yield: 6 servings 
  
      2 tb Fine bread crumbs                   1 tb Softened unsalted butter 
      1 c  Milk                                1 ts Salt 
      2 tb Cornstarch                        1/4 ts Freshly grated nutmeg 
      1 c  Whipping cream                           Pinch freshly ground white 
      1 lb Skinned & boned haddock                  -pepper 
      2    Eggs                                1 lb Cooked shrimp 
  
  garnish sprigs dill garnish halved shrimp 
   
  (See also: Sorrel Sauce.) Butter 8x4-inch loaf pan; sprinkle with bread 
  crumbs and set aside. 
   
  Slowly add milk to cornstarch in small saucepan and stir until dissolved. 
  Place over medium heat and stir constantly until thickened to consistency 
  of medium white sauce. Remove from heat and let cool. Blend in cream. 
   
  Preheat oven to 325deg. Cut haddock* into pieces and coarsely chop in 
  processor. Add eggs, butter, salt, nutmeg and pepper and continue 
  processing until pureed. With machine running, add cream sauce through feed 
  tube and mix until just blended, stopping machine to scrape sides of bowl 
  as necessary. Turn into loaf pan. Set in shallow baking dish and add hot 
  water to come halfway up sides of pan. Bake 1 hour. Remove from oven and 
  let stand 5 minutes. Pour off any liquid in pan. 
   
  Shell, devein and cut shrimp into 1/2-inch pieces and set aside. Turn mold 
  onto serving platter. Spoon shrimp onto dish around edge of mold, then top 
  shrimp with Sorrel Sauce. Garnish with dill sprigs and shrimp. 
   
  *Can substitute fresh cod or whitefish.