Best 4 Creamed Finnan Haddie Smoked Haddock Recipes
Creamed finnan haddie smoked haddock is a classic dish that has been enjoyed for centuries. The delicate flavor of the fish pairs perfectly with a creamy sauce, and the addition of vegetables adds a touch of freshness and nutrition. This dish is relatively easy to make and can be prepared in under an hour. It is perfect for a quick and easy weeknight meal or a special occasion dinner. Whether you are a seasoned chef or a beginner in the kitchen, you are sure to find a recipe in this article that will suit your needs and taste preferences.
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CREAMED FINNAN HADDIE (SMOKED HADDOCK)
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
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
SIMPLE, BAKED FINNAN HADDIE
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
Time 40m
Yield 6
Number Of Ingredients 4
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 CANAPES
Smoked haddock, known as finnan haddie after the Scottish village Findon, is available in some fish markets. Salt cod makes a good substitute and is generally easier to find.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Place the smoked haddock in a large bowl, and cover with cold water. Soak fish 4 hours, changing water every 30 minutes. Alternatively, keep bowl under a thin stream of constantly running water. If using salt cod, soak the fish 12 hours.
- Remove haddock from water; discard any bones. Transfer fish to saucepan. Add milk, garlic, thyme and potato. Set over medium-low heat; simmer until haddock is very soft, about 1 hour. Pour mixture through a sieve set over bowl; discard thyme and milk. Transfer solids to a large bowl.
- Heat the oven to 400 degrees. Using a fork, gently mash the haddock, potato, and garlic together, adding enough cream to make a thick paste. Add the salt and pepper, and stir in the horseradish.
- Place the bread slices on a baking sheet, and toast until golden. Brush toast with olive oil, and spread fish paste on top. Garnish servings with the fresh thyme.
THE BOSTON RITZ-CARLTON'S CREAMED FINNAN HADDIE
Provided by Jonathan Reynolds
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 5
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.
Tips:
- Choose fresh, high-quality smoked haddock. Look for fillets that are firm and have a mild, smoky aroma.
- Soak the smoked haddock in milk for at least 30 minutes before cooking. This will help to remove some of the saltiness and make the fish more tender.
- Use a heavy-bottomed pot or Dutch oven to cook the creamed smoked haddock. This will help to prevent the fish from sticking to the bottom of the pot.
- Cook the creamed smoked haddock over low heat, stirring frequently. This will help to prevent the sauce from curdling.
- Season the creamed smoked haddock to taste with salt, pepper, and other spices.
- Serve the creamed smoked haddock with your favorite sides, such as mashed potatoes, rice, or vegetables.
Conclusion:
Creamed smoked haddock is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover smoked haddock, and it can also be made with fresh fish. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.
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