Finnan Haddie With Onions Egg Sauce Recipes

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CREAMED FINNAN HADDIE (SMOKED HADDOCK)



Creamed Finnan Haddie (Smoked Haddock) image

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

1 lb finnan haddie
4 tablespoons butter
4 tablespoons flour
2 onions
1 bay leaf
1 1/2 cups milk
salt & pepper
1 pinch nutmeg (More for fragrance than flavor) (optional)

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



Finnan Haddie with Onions & Egg Sauce image

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

1 lb smoked fish fillet
2 cups water
1 bay leaf (optional)
2 tablespoons butter
1 tablespoon vegetable oil
2 large onions, sliced thin
2 tablespoons chopped green onion tops, for garnish (green part only)
black pepper, to taste,for garnish
4 tablespoons butter
4 tablespoons flour
2 cups milk
3 hard-boiled eggs, chopped
1 dash salt
1 dash pepper

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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