Lobster And Finnan Haddie Chowder With Vermont Common Crackers Food

CHAR-CORN-CRESS CHOWDER WITH WONTON CRACKERS

Char-Corn-Cress Chowder with Wonton Crackers image

Seasoned wonton wrappers are baked to a golden brown. They're served alongside a chowder packed with corn, watercress and perfectly poached chunks of arctic char.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

4 wonton wrappers
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 medium onion, chopped
1 tablespoon all-purpose flour
3 cups whole milk
One 14-ounce can creamed corn
12 ounces skinless arctic char fillets, cut into 1-inch cubes
2 cups chopped watercress

Steps:

Preheat the oven to 450 degrees F.
Brush the wonton wrappers with the vegetable oil and sprinkle with a pinch each of salt and pepper. Cut the wanton wrappers into triangles and bake on a baking sheet until golden and crisp, about 6 minutes.
Heat the butter in a skillet over medium heat, add the onions and cook until softened, about 6 minutes. Stir in the flour, 3/4 teaspoons salt and a couple turns of black pepper until well incorporated. Whisk the milk into the onions and bring to a boil. Stir in the creamed corn and bring to a boil, then remove from the heat. Stir in the char and watercress and let sit until the fish is just cooked through, about 8 minutes. Serve with the wonton crackers.

SIMPLE, BAKED FINNAN HADDIE

Simple, Baked Finnan Haddie image

Finnan haddie is a Scottish dish with smoked haddock. This is a simple, old family recipe that comes from the Maritimes - Canada. We always called this 'the milk fish'. This goes great with the traditional mashed potatoes and peas.

Provided by Lins444

Categories Seafood Fish

Time 40m

Yield 6

Number Of Ingredients 4

Ingredients

2 pounds smoked haddock fillets
2 tablespoons all-purpose flour
¼ cup melted butter
2 cups warm milk

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.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 5.8 g, Cholesterol 143.4 mg, Fat 10.8 g, Fiber 0.1 g, Protein 41.2 g, SaturatedFat 6.1 g, Sodium 1242.6 mg, Sugar 3.8 g

FINNAN HADDIE CHOWDER

Finnan Haddie Chowder image

Provided by Ghillie James

Categories Soup/Stew Fish Potato Dinner Lunch Meat Bacon Seafood Corn Root Vegetable Fall Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 4

Number Of Ingredients 14

Ingredients

2 tablespoons butter
2 teaspoons olive oil
1 large onion, chopped
4 medium potatoes (each weighing about 6 ounces), unpeeled if new, and chopped into 3/4-1 1/4-inch cubes
1 tablespoon thyme leaves
splash of white wine
2 cups good-strength chicken stock
3 1/4 cups whole milk
2 (7-ounce) cans corn kernels, drained, or 2 large corn on the cobs, kernels removed
1 pound undyed finnan haddie, cut into 1 1/2-inch chunks
To serve
5 slices bacon, chopped
2 tablespoons heavy cream
handful of chives, snipped

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.

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