Finnan Haddie Canapes Recipes

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.

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 CANAPES

Steps:

• Place the smoked haddock in a large bowl, and cover with cold water. Soak fish 4 hours, changing water every 30 minutes. Alternatively, keep bowl under a thin stream of constantly running water. If using salt cod, soak the fish 12 hours.
• Remove haddock from water; discard any bones. Transfer fish to saucepan. Add milk, garlic, thyme and potato. Set over medium-low heat; simmer until haddock is very soft, about 1 hour. Pour mixture through a sieve set over bowl; discard thyme and milk. Transfer solids to a large bowl.
• Heat the oven to 400 degrees. Using a fork, gently mash the haddock, potato, and garlic together, adding enough cream to make a thick paste. Add the salt and pepper, and stir in the horseradish.
• Place the bread slices on a baking sheet, and toast until golden. Brush toast with olive oil, and spread fish paste on top. Garnish servings with the fresh thyme.

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.

FINNAN HADDIE CHOWDER

Steps:

• In a large saucepan, heat the butter and oil, add the onion, and sauté over low heat for 5 minutes. Add the potatoes and cook for an additional 5 minutes. Add the thyme and wine and boil for a minute or so before pouring in the stock and stirring. Add the milk and bring to nearly boiling, then reduce the heat and simmer until the potatoes are almost tender, about 10 minutes.
• Add the corn, finnan haddie, and a grinding of pepper and bring to a simmer. Let simmer until the haddock is just cooked, about 10 minutes. Taste for seasoning, adding a little salt if needed.