Finnan Haddie

Serves 4
Finnan Haddie is smoked haddock where it originated in Findon, Scotland in the early and mid 1600’s.

1 lb finnan haddie
1 quart milk

To flake finnan haddie:

Cover finnan haddie with milk and soak for 1 hour in refrigerator. Bring it to a a boil and reduce to a gentle simmer for 25 minutes. Drain off milk and flake.

Medium bechamel sauce (here’s a link to a recipe on Epicurious)

3 Tbls sherry
1/2 cup light cream
Dash of nutmeg
3 egg yolks, beaten
1 quart milk

Add flaked finnan haddie to bechamel sauce with the nutmeg. Bring to a boil, add sherry, and cream mixed with the beaten egg yolks. Do not cook after adding eggs. Serve on toast points.

Serves 4

Mustard Roasted Fish

4 8 ounce fish fillets

Kosher salt & fresh ground pepper
8 ounces crème fraiche
3 Tablespoons Dijon mustard
1 Tablespoon whole grain mustard
2 Tablespoons minces shallots
2 teaspoons drained capers

Preheat oven to 425 degrees
Place fish in an oven proof baking dish, skin side down. Sprinkle with salt and pepper.

Combine crème fraiche, both mustards, shallots, capers, a little salt and pepper in a small bowl. Spoon evenly over fish (completely covering fish)
Bake 10 to 15 minutes depending on the thickness of the fish, until it’s barely done.
(The fish will flake easily at the thickest part when it’s done)
Do Not Overcook It!
Serve with the sauce spooned over the top.

Creamed Finnan Haddie

1 lb Finnan Haddie ( Smoked Haddock)
4 tablespoons butter
4 tablespoons flour
1 1/2 cups milk
salt & pepper to taste
Hard boiled eggs peeled and sliced (optional)

1. Place finnan haddie in a pot and cover with water.
2. Bring to boil over medium heat and simmer for 10 to 15 minutes.
3. Remove from pot, drain all liquid and flake fish.
4. In the same pot, melt butter, whisk in flour and cook over medium heat 1or 2 minutes until mixture starts foaming.
5. Over low heat, gradually add in 1 1/2 cups of milk, whisking constantly until the sauce thickens.
6. Season with salt and pepper and let simmer for another 1-2 minutes.
7. Add flaked finnan haddie, stirring to combine and warm throughout.
8. Serve over boiled potatoes or toast points.
9. Add sliced hard boiled eggs to cream sauce if desired.

Baked Haddock with Sherry & Cracker Crumbs

1 lb haddock
1/2 sleeve Town House or Ritz Crackers
1/4 stick of butter
1 Tablespoon of drinking sherry such as Taylor
1 Teaspoon garlic powder

Melt butter, add sherry and garlic powder. Heat mixture until it steams. Remove from heat and add crushed cracker crumbs mix together until it is crumbly. Spread on top of fish in a baking dish. Bake at 375º for 25 minutes or until fish flakes.

Notes: This recipe works well with any white fish such as haddock, cod, flounder, pollock, cusk, scallops, etc.

Dijon Crusted Haddock

1 lb haddock
1/2 cup mayonnaise
4 tsp Dijon mustard
2 Tbls horseradish ( such as Farmers)
2 Tbls fresh lemon juice
1/2 cup panko crumbs
2 Tbls Parmesan cheese

Topping:

2 Tbls melted butter
1/2 cup panko crumbs
2 Tbls Parmesan cheese

Preheat oven to 350. Lightly grease a oven proof baking dish large enough to hold the fish in a single layer. Combine mayonnaise, mustard, horseradish and lemon juice. Stir in panko crumbs and Parmesan cheese.

Place fillets in oven proof baking dish and spread mixture evenly over the fish. Mix the topping ingredients and spread over the first mixture. Bake until fish flakes, approximately 10 minutes per inch. Remove from oven and turn broiler on. Place fish back into the broiler for a minute or two until golden brown on top.

Note: This simple yet delicious recipe by Kimm Walton Reinhardt was shared with us by Rosemarie C. of Fairfield County, CT. Further, any firm whitefish may be substituted for haddock such as cod, hake, flounder, etc.