CREAMED FINNAN HADDIE (SMOKED HADDOCK)
I remember my mother making finnan haddie, and I always loved the smoky, creamy taste and texture of this dish. And now I like that it's quick and easy to make. I especially like boiled potatoes and sweet green peas with it.
Provided by Divaconviva
Categories Scottish
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 343.6, Fat 16.1, SaturatedFat 9.6, Cholesterol 130.7, Sodium 994.4, Carbohydrate 15.8, Fiber 1, Sugar 2.4, Protein 33.1
FINNAN HADDIE WITH ONIONS & EGG SAUCE
Smoked fish, onions and egg sauce served over hot mashed potatoes... a old fashioned and traditional Irish dish from my Grandmother Chaplin.
Provided by Aroostook
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Fish and onions should be cooked at the same time: Keep both warm while making egg sauce.
- This dish is served with hot mashed potatoes enough for four servings.
- Fish: Cut the fish into strips and place it in a saucepan with water, bay leaf, enough to cover the fish.
- Bring the mixture to a simmer and cook for 20 minutes.
- Set aside, discard bay leaf, and use a fork to flake the fish into pieces.
- Place over low heat.
- Onions: In a large skillet, melt the butter with the oil over medium heat.
- Add the onion and cook, stirring, until the onions are golden brown and cooked through.
- Set aside warming and start egg sauce.
- Egg sauce: In heavy saucepan over low heat, melt butter.
- Stir in flour with a wire whisk.
- Cook over low heat for three minutes, stirring constantly.
- Do not allow the mixture to brown.
- Gradually stir in milk, whisking constantly.
- Cook over low heat for 3-5 more minutes until sauce begins to thicken.
- Season to taste then add chopped egg.
- Drain fish.
- To serve: Place a serving of onions on mashed potatoes, top w/ a serving of smoked fish.
- Pour egg sauce over fish/potatoes and garnish with green onion tops and pepper.
- Serve immediately.
Nutrition Facts : Calories 502.5, Fat 30.3, SaturatedFat 15.7, Cholesterol 259.3, Sodium 1429.6, Carbohydrate 19.9, Fiber 1.4, Sugar 3.7, Protein 37
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