Creamed Finnan Haddie Smoked Haddock Recipes Recipe For Chicken

SIMPLE, BAKED FINNAN HADDIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place smoked haddock into a glass baking dish. Whisk flour into the melted butter until smooth, then whisk in milk, and pour over the haddock.
• Bake in preheated oven until the sauce has thickened, and the fish flakes easily with a fork, about 35 minutes.

CREAMED FINNAN HADDIE (SMOKED HADDOCK)

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.

FINNAN HADDIE (SMOKED HADDOCK) FLAVORS OF CAPE COD

Steps:

• 1. Soak finnan haddie which has had skin and bones (if any) removed in lukewarm milk or half and half or water for 30-40 minutes. Drain well. Put fish in 9" X 13" baking dish. Surround the fish with the quartered potatoes. Cover with Bechamel sauce. Bake in a 350 degree oven until potatoes are done =45 to 60 minutes. Serves 4-6 (picture from Ifood)

FINNAN HADDIE

Steps:

• In a shallow baking dish cover Finan haddie with milk.
• Let Stand 1 hour.
• Bake in a preheated 350 degree oven for 30 minutes.
• Drain, reserving liquid and separate into flakes.
• In a saucepan melt butter. Blend in flour until smooth.
• Gradually stir in reserved milk.
• Cook stirring constantly until thickened.
• Blend in eggs.
• Add reserved fish and potatoes, stirring occaionally until fish is heated through.
• Serve in soup bowls.

FINNAN HADDIE

Steps:

• Put the smoked fish in a pan and cover with water. Bring to a boil over medium heat and cook for 10 minutes.
• Remove from the pan and drain.
• Remove the skin and bones and flake the fish.
• Heat 3 tablespoons of butter in a saucepan, stir in the flour, and cook gently 2 minutes, continuing to stir.
• Off heat, add the milk, then return to the heat and stir constantly, until the sauce thickens.
• Add salt and pepper to taste, reduce heat and simmer, stirring often, for about 12-15 minutes.
• Combine the flaked fish with the sauce, and warm through. Serve over boiled potatoes.

THE BOSTON RITZ-CARLTON'S CREAMED FINNAN HADDIE

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.