Finnan Haddie Smoked Haddock Flavors Of Cape Cod Recipes

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CREAMED FINNAN HADDIE (SMOKED HADDOCK)



Creamed Finnan Haddie (Smoked Haddock) image

I remember my mother making finnan haddie, and I always loved the smoky, creamy taste and texture of this dish. And now I like that it's quick and easy to make. I especially like boiled potatoes and sweet green peas with it.

Provided by Divaconviva

Categories     Scottish

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb finnan haddie
4 tablespoons butter
4 tablespoons flour
2 onions
1 bay leaf
1 1/2 cups milk
salt & pepper
1 pinch nutmeg (More for fragrance than flavor) (optional)

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.

Nutrition Facts : Calories 343.6, Fat 16.1, SaturatedFat 9.6, Cholesterol 130.7, Sodium 994.4, Carbohydrate 15.8, Fiber 1, Sugar 2.4, Protein 33.1

SMOKED HADDOCK FISH CAKES (FINNAN HADDIE AND POTATO CAKES)



Smoked Haddock Fish Cakes (Finnan Haddie and Potato Cakes) image

Crispy fish cakes made with smoked haddock and mashed potatoes will be a family favorite in no time!

Provided by Christina Conte

Time 35m

Number Of Ingredients 10

1 egg
breadcrumbs
olive oil
12 oz smoked haddock (or other flaky fish)
milk
12 oz mashed potatoes (floury potatoes are best)
1 egg
about 3/4 tsp Diamond Kosher or sea salt
freshly ground black pepper, as desired
chopped parsley, as desired

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!

Nutrition Facts : Calories 362 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 31 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 patties, Sodium 1637 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

THE BOSTON RITZ-CARLTON'S CREAMED FINNAN HADDIE



The Boston Ritz-Carlton's Creamed Finnan Haddie image

Provided by Jonathan Reynolds

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 5

2 pounds finnan haddie (smoked haddock), skinned, boned and cut into 1/2-inch dice
2 cups heavy cream
2 egg yolks
Cayenne pepper to taste
Hot buttered toast points (use 1 slice of bread for each serving)

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.

SIMPLE, BAKED FINNAN HADDIE



Simple, Baked Finnan Haddie image

Finnan haddie is a Scottish dish with smoked haddock. This is a simple, old family recipe that comes from the Maritimes - Canada. We always called this 'the milk fish'. This goes great with the traditional mashed potatoes and peas.

Provided by Lins444

Categories     Seafood     Fish

Time 40m

Yield 6

Number Of Ingredients 4

2 pounds smoked haddock fillets
2 tablespoons all-purpose flour
¼ cup melted butter
2 cups warm milk

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.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 5.8 g, Cholesterol 143.4 mg, Fat 10.8 g, Fiber 0.1 g, Protein 41.2 g, SaturatedFat 6.1 g, Sodium 1242.6 mg, Sugar 3.8 g

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