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.
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
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.