How to cook Scottish Creamy Finnan Haddie
- 2 Finnan haddocks (divided into 4 pieces)
- 1 pint milk
- 2 ounces butter
- 2 tablespoons flour
- 2 heaped teaspoons dry mustard
- 5 ounces double cream
- Bay leaf
- Pepper to taste
- Place the fish in a large saucepan. Cover with the milk. Add the bay leaf and pepper. Bring to the boil. Reduce heat and simmer gently until the fish is cooked.
- Carefully lift the fish with a slice, drain and place in a heated shallow serving dish; cover with foil and keep warm.
- Strain the fish milk into a jug. Melt the butter in a saucepan. Stir in the flour and mustard. Cook for 2 minutes. Add the fish milk. Bring to the boil, stirring continuously until it thickens.
- Remove from the heat. Stir in the cream. Reheat the sauce but do not boil. Pour over the fish.
- Serve the Creamy Finnan Haddie with boiled potatoes and a fresh green vegetable.
The Scottish Creamy Finnan Haddie recipe easy to prepare and so good!
Finnan Haddies have a lovely subtle flavor ideal for this dish; other smoked haddock (or salmon), however, can be substituted, if necessary.
is smoked haddock. Its origin is Findon (or Finnan) near Aberdeen, Scotland but found a new home on American shores in the colonies of New England. Finnan Haddie
is often served poached in milk for breakfast.
This recipe for Scottish Creamy Finnan Haddie serves/makes: 4
The Scottish Creamy Finnan Haddie recipe is adopted from the Favourite Scottish Recipes by Johanna Mathief.
Main Ingredient: Haddock
Preparation Method: Poached/Simmered