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