Scottish Creamy Finnan Haddie Recipe

Serves/Makes: 4

Ingredients:

• 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

How to cook Scottish Creamy Finnan Haddie:

• 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.

Notes:
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.

Comments:
Finnan Haddie 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

Main Ingredient: Haddock
Preparation Method: Poached/Simmered
Cuisine: British