Best Creamed Finnan Haddie Recipes

Creamed Finnan Haddie (Smoked Haddock) image

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

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.

Creamed Finnan Haddie image

Provided by Bergy

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs finnan haddie
milk, to cover
2 hardboiled egg, peeled and coarsely chopped
3 tablespoons butter
3 tablespoons flour
3 egg yolks, beaten

Steps:

Soak the fish in milk for at least an hour.
Slowly bring the milk and fish to a simmer, cook for apprx 20 minutes or until the fish cooked Remove fish from milk, keep warm, reserve milk for sauce.
Melt the butter in the top of a double boiler (water in the bottom of the double boiler) Blend in the flour, heat until the mixture bubbles, stirring constantly slowly blend in the milk stock (If you have less than 1 1/2 cups milk stock add more milk) Cook rapidly stirring constantly until the sauce thickens.
Remove from heat and beating vigously beat 3 tbsp of sauce into the egg yolks, add yolks to sauce Return double boiler to heat cook sauce for 5-7 minutes, cool slightly.
Remove bones and skin from the fish, break fish into pieces combine with the sauce Gently stir in the eggs.
To reheat place over simmering water in a double boiler.
Garnish with parsley& serve with Baked Potatos.