Pemaquid Lobster & Seafood

SMOKED SEAFOOD

FINNAN HADDIE

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

 

1 lb finnan haddie                                3 Tbls sherry

Medium bechamel sauce                     1/2 cup light cream

Dash of nutmeg                                   3 egg yolks, beaten

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.

 

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

 

 

 

SMOKED MUSSELS IN WINE-MUSHROOM CREAM SAUCE

 

1/2 cup scallions, sliced                1 1/4 cups dry white wine

2 gloves garlic, crushed                1 1/2 cups whipping cream

1 1/2 cups mushrooms, sliced     1/4 cup fresh parsley, chopped

4 Tblsp butter                                2 cups smoked mussels, (Ducktrap River of Maine)

3 Tblsp flour