Finnan Haddie With Onions Egg Sauce Food

FINNAN HADDIE WITH ONIONS & EGG SAUCE

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.

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

Steps:

• Soak the fish in milk for at least an hour.
• Slowly bring the milk and fish to a simmer, cook for apprx 20 minutes or until the fish cooked Remove fish from milk, keep warm, reserve milk for sauce.
• Melt the butter in the top of a double boiler (water in the bottom of the double boiler) Blend in the flour, heat until the mixture bubbles, stirring constantly slowly blend in the milk stock (If you have less than 1 1/2 cups milk stock add more milk) Cook rapidly stirring constantly until the sauce thickens.
• Remove from heat and beating vigously beat 3 tbsp of sauce into the egg yolks, add yolks to sauce Return double boiler to heat cook sauce for 5-7 minutes, cool slightly.
• Remove bones and skin from the fish, break fish into pieces combine with the sauce Gently stir in the eggs.
• To reheat place over simmering water in a double boiler.
• Garnish with parsley& serve with Baked Potatos.

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.

KEDGEREE

Steps:

• Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
• Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
• Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

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

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.

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.