Creamed Finnan Haddie Smoked Haddock Recipes

SIMPLE, BAKED FINNAN HADDIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place smoked haddock into a glass baking dish. Whisk flour into the melted butter until smooth, then whisk in milk, and pour over the haddock.
• Bake in preheated oven until the sauce has thickened, and the fish flakes easily with a fork, about 35 minutes.

CREAMED FINNAN HADDIE (SMOKED HADDOCK)

Steps:

• Cut the onions in half, slice thinly, then cut the slices in thirds.
• Place the smoked fish,(cut in half if you need to make it fit into the skillet)onions and bay leaf into a large skillet and cover with water.
• Bring to a boil over medium heat and simmer for about 10 - 15 minutes.
• Remove from pan, drain all liquid, remove any skin or bones, discard bay leaf and flake the fish with a fork.
• In the same skillet, melt butter, whisk in flour and cook over medium-low heat, stirring until the flour is foaming but not browned - about 1 or 2 minutes.
• Over low heat, gradually add in 1 ½ cups of milk, bringing to a boil, whisking constantly until the sauce thickens.
• Season with salt, pepper and optional nutmeg, and leave to simmer slowly for an additional 1-2 minutes. If sauce is too thick, add more milk, 1 tablespoon at a time, stirring constantly.
• Add the flaked fish and onions into the sauce, stirring to combine and warm throughout.
• Serve with boiled potatoes.

FINNAN HADDIE

Steps:

• Place the onion rings and peppercorns in a heavy skillet.
• Arrange the smoked haddock pieces on top, then add the milk.
• Bring to a boil over high heat, reduce the heat and simmer covered for 10 minutes.
• Transfer the fish to a serving platter and discard the milk, onion, and peppercorns.
• Serve with mustard sauce Separate recipe on website

SMOKED HADDOCK FISH CAKES (FINNAN HADDIE AND POTATO CAKES)

Steps:

• Place the smoked haddock in a shallow pot and pour in enough milk to cover the fish.
• Remove the fish and bring the milk to a boil.
• Add the haddock again, reduce the heat and simmer for 4 minutes.
• Remove the cooked haddock from the milk and set aside to cool. Next, remove the skin and flake the fish. Use the milk for a seafood chowder or Cullen Skink (you can freeze it to use later, too).
• Put the mashed potatoes, flaked fish, 1 egg, salt, pepper and parsley into a bowl and mix together gently until well combined.
• Form the potato and fish mixture into patties. You can make them smaller, as appetizers, or larger for a main dish serving.
• Place on a cookie sheet and place in the fridge for about 15 minutes.
• Beat the other egg and place in a tray or plate for dipping. In another tray or plate, place breadcrumbs. I like these trays. Dip each smoked haddock and potato cake in egg and coat evenly. Next, dip in the breadcrumbs and place on a tray or cookie sheet.
• Put some oil in a nonstick or stainless steel frying pan and heat on medium high. Start adding a few smoked haddock fish cakes at a time. Fry until nicely golden brown before turning.
• When cooked, remove from pan and place on paper towel-lined plate. Serve hot and enjoy!

THE BOSTON RITZ-CARLTON'S CREAMED FINNAN HADDIE

Steps:

• Cover the finnan haddie with water and simmer for 6 to 8 minutes. Drain and keep warm.
• Boil 1 1/2 cups of the cream until reduced by half. In a bowl, mix the egg yolks with the remaining cream and whisk in the hot cream. Return the egg-yolk mixture to the saucepan and whisk constantly until hot but not boiling. Season with cayenne.
• Divide the haddock over toast points, spoon sauce on top and serve.

CREAMED FINNAN HADDIE

Steps:

• Soak the fish in milk for at least an hour.
• Slowly bring the milk and fish to a simmer, cook for apprx 20 minutes or until the fish cooked Remove fish from milk, keep warm, reserve milk for sauce.
• Melt the butter in the top of a double boiler (water in the bottom of the double boiler) Blend in the flour, heat until the mixture bubbles, stirring constantly slowly blend in the milk stock (If you have less than 1 1/2 cups milk stock add more milk) Cook rapidly stirring constantly until the sauce thickens.
• Remove from heat and beating vigously beat 3 tbsp of sauce into the egg yolks, add yolks to sauce Return double boiler to heat cook sauce for 5-7 minutes, cool slightly.
• Remove bones and skin from the fish, break fish into pieces combine with the sauce Gently stir in the eggs.
• To reheat place over simmering water in a double boiler.
• Garnish with parsley& serve with Baked Potatos.