Finnan Haddie And Watercress Soup Recipes

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.

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.

TRADITIONAL SCOTTISH CULLEN SKINK

Steps:

• Gather the ingredients.
• Put the milk, parsley stalks, bay leaf, and the whole piece of haddock into a large saucepan.
• Finely chop the parsley leaves. Set aside.
• Bring the milk to a gentle boil over medium heat. Lower the heat to low simmer, about 3 minutes.
• Remove the pan from the heat. Set aside for 5 minutes so the herbs and haddock infuse their flavors into the milk.
• Remove the haddock from the milk with a slotted spatula. Set aside.
• Strain the liquid through a fine mesh strainer. Discard the herbs.
• In another large saucepan over medium-low heat, add the butter and the onion. Cook gently until the butter melts and the onions become translucent, about 5 minutes. Be careful not to burn the onion.
• Add the infused milk and the potato to the onion-butter mixture. Stir until the potatoes dissolve and the soup thickens slightly.
• Flake the smoked haddock into bite-size chunks, discarding any bones. Add to the soup.
• Lower the heat to a gentle simmer. Add the chopped parsley and cook until the haddock is warmed through, about 5 minutes. Don't overstir, because the fish chunks might disintegrate.
• Season to taste with salt and pepper. Be careful with the salt, as the fish will impart quite a salty flavor all on its own.
• Garnish the soup with the reserved parsley leaves and more freshly ground black pepper. Serve with crusty bread, if desired.

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.

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 AND WATERCRESS SOUP

Steps:

• In a kettle cook the potato, peeled and diced, and the onion in 4 tablespoons of the butter over moderately low heat, stirring occasionally, until the onion is softened. While the vegetables are cooking, put the finnan haddie in a deep skillet just large enough to hold it, add the milk, the remaining 2 tablespoons butter, and 2 cups water, and bring the liquid to a simmer over moderate heat. Turn the finnan haddie and cook it, covered, at a bare simmer for 3 minutes. Transfer the finnan haddie with a slotted spoon to a plate. To the kettle add the fish poaching liquid and 2 cups water and simmer the mixture, covered, until the potatoes are soft. Stir in the watercress and simmer the soup, uncovered, for 3 minutes. In a blender purée the soup in batches until it is smooth, return it to the kettle, and stir in the lemon juice and salt and pepper to taste. The soup and the finnan haddie may be prepared 1 day in advance and kept separately, covered and chilled. Heat the soup, stirring, until it is hot, ladle it into heated bowls, and garnish each serving with some of the finnan haddie, flaked.