Fynnon Salts Use Food

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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

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