You are here

Creamed Finnan Haddie

Country.Chef's picture
Ingredients
  Smoked haddock 2 Pound
  Water 1 Cup (16 tbs) (To Cover)
  Milk 1 Cup (16 tbs) (To Cover)
  Butter 3 Tablespoon
  All purpose flour 3 Tablespoon
  35% whipping cream 1⁄2 Cup (8 tbs)
  Freshly ground black pepper To Taste
  Nutmeg 1 Pinch
  Buttered toast 1
Directions

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.

Recipe Summary

Method: 
Boiled

Rate It

Your rating: None
4.29412
Average: 4.3 (17 votes)