Creamed Finnan Haddie
|Smoked haddock||2 Pound|
|Water||1 Cup (16 tbs) (To Cover)|
|Milk||1 Cup (16 tbs) (To Cover)|
|All purpose flour||3 Tablespoon|
|35% whipping cream||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
Soak haddock in water for 2 hours.
Drain haddock and place in a saucepan; cover with equal amounts of water and milk.
Bring liquid to a boil.
Remove from heat and let stand for 15 minutes.
Drain haddock, reserving stock.
In the top of a double boiler, melt the butter.
Stir in flour and cook over hot water for 3 minutes, stirring continuously.
Add cream and 2 cups of the reserved haddock stock.
Continue to cook, stirring from time to time, for about 5 minutes, or until sauce is thick.
Season to taste with pepper and nutmeg.
Remove skin and bones from haddock.
Break the meat of the haddock into pieces.
Fold pieces into sauce and simmer gently for 4 to 5 minutes, or until fish is heated through.
Serve in a shallow casserole surrounded by triangles of buttered toast.