White Devil

Ingredients

 * 15 Gram Butter ( 1/2 oz)
 * Salt
 * Freshly ground black pepper

Devil sauce:


 * 1/2 Teaspoon Turmeric
 * 1/2 Teaspoon Cayenne pepper
 * 1 Teaspoon English mustard powder
 * 1/2 Teaspoon Salt
 * 1/2 Teaspoon White pepper
 * 300 ml Double cream (1/2 pint)

Garnish:


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

Directions

 * 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 fish 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.