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Finnan Haddie

Great smokey flavor, hardy meal on a cold winters day!

Ingredients:

  • 1 1/2 Lbs of Smoked Haddock
  • 3 Medium Potatoes, Cooked
  • 2 Tbs. Melted butter
  • 11/2 Cups of Milk or Light Cream
  • 3 Tbsp. Sifted flour
  • 1/4 tsp. Kosher Salt
  • Fresh Cracked Black Pepper to Taste
  • 1 Cup frozen peas
  • 2 – 3 Hard-boiled eggs

Directions:

Place fillet(s) of smoked haddock in a saucepan, cover with water and bring to a low simmering boil, cook approximately 10 to 12 minutes and drain off the water.  Mean while peel and cut potatoes into bite size chunks and cook until fork tender.  Also cook 2 – 3 eggs to a hard boil.

When Haddock has cooled to the touch, flake off the fish from the skin making sure there are no bones and place into a casserole dish add the cooked potatoes and the frozen peas.

In a saucepan combine butter with flour to form a roux.  Add milk gradually, stirring vigorously.  Heat mixture till it is just steaming, keep stirring till it starts to thicken, reduce the heat.  Add salt and fresh black pepper; cook 1 minute longer stirring constantly.

Pour mixture over the smoked haddock, potatoes and the peas, then cover the top with chopped or sliced eggs which ever you prefer.

Place in a 300° oven for approximately 15 to 20 minutes and serve.

Seafood ingredients used:

Smoked Haddock


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