The Boston Ritz Carltons Creamed Finnan Haddie Food

THE BOSTON RITZ-CARLTON'S CREAMED FINNAN HADDIE

The Boston Ritz-Carlton's Creamed Finnan Haddie image

Provided by Jonathan Reynolds

Time 20m

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 pounds finnan haddie (smoked haddock), skinned, boned and cut into 1/2-inch dice
2 cups heavy cream
2 egg yolks
Cayenne pepper to taste
Hot buttered toast points (use 1 slice of bread for each serving)

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.

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

Ingredients

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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