Creamed Finnan Haddie
|Finnan haddie/Smoked cod fillet||1 Pound, cut into large pieces|
|Butter/Margarine||2 Tablespoon (1/4 Stick)|
|All purpose flour||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Heavy cream/Whipping / half and half||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||2|
|Parsley sprigs||3 (For Garnish)|
1. If using smoked cod, in large, shallow baking dish, place fillets and cover with cold water. Soak 1 hour, then drain.
2. In 12-inch skillet over medium heat, into hot butter or margarine, stir flour until blended. Gradually stir in milk and cream, and cook, stirring, until mixture thickens slightly and boils; add fish. Cover; simmer 15 minutes or until fish flakes easily when tested with a fork.
3. Reserve 1 hard-cooked egg yolk for garnish; chop whites and other egg yolk. Into sauce, with fork, coarsely flake fish; stir in chopped eggs and pour into warm dish. Through coarse sieve, press reserved egg yolk over top. Garnish with parsley.