How To Cook Finnan Haddie
Finnan haddie is a Scottish delicacy of cold smoked, flavored haddock. The fish is often roasted or grilled over high heat, but it can also be poached in milk and served for breakfast. It is believed that the dish was originally called Findon haddocks, after Findon, Scotland, the place where it was first invented in the 18th century.
ORIGIN AND HISTORY
The origin of finnan haddie is the subject of debate, as some sources attribute the origin to the hamlet of Findon, Aberdeenshire, (also sometimes called Finnan) near Aberdeen, while others insist that the name is a corruption of the village name of Findhorn at the mouth of the River Findhorn in Moray. It may have been a popular dish in Aberdeenshire since at least as early as the 1640s.
STORAGE
You can store leftovers in an airtight container and place in fridge up to a week. Store in freezer for months. To reheat, allow it thaw then warm on stove top until heated through
RECIPE INGREDIENTS
1 lb finnan haddie, cut in half
4 tablespoons butter
4 tablespoons flour
2 onions, sliced
1 bay leaf
1 1⁄2 cups milk
salt & pepper
1 pinch nutmeg (optional)
DIRECTIONS ON HOW TO COOK FINNAN HADDIE
In skillet, place the smoked fish, onions and bay leaf and cover with water. Over medium heat, bring to a boil 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 or cut into sizes desired.
In the same skillet, melt butter, whisk in flour and cook over medium-low heat, stirring until the flour is foaming but not browned for about 1 or 2 minutes.
Reduce heat then gradually add in 1 1/2 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 or food of choice
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Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv
Ingredients
1 lb finnan haddie, cut in half
4 tablespoons butter
4 tablespoons flour
2 onions, sliced
1 bay leaf
1 1⁄2 cups milk
salt & pepper
1 pinch nutmeg (optional)
Instructions
- In skillet, place the smoked fish, onions and bay leaf and cover with water. Over medium heat, bring to a boil 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 or cut into sizes desired.
- In the same skillet, melt butter, whisk in flour and cook over medium-low heat, stirring until the flour is foaming but not browned for about 1 or 2 minutes.
- Reduce heat then gradually add in 1 1/2 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 or food of choice
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Ingredients
1 lb finnan haddie, cut in half
4 tablespoons butter
4 tablespoons flour
2 onions, sliced
1 bay leaf
1 1⁄2 cups milk
salt & pepper
1 pinch nutmeg (optional)
Instructions
- In skillet, place the smoked fish, onions and bay leaf and cover with water. Over medium heat, bring to a boil 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 or cut into sizes desired.
- In the same skillet, melt butter, whisk in flour and cook over medium-low heat, stirring until the flour is foaming but not browned for about 1 or 2 minutes.
- Reduce heat then gradually add in 1 1/2 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 or food of choice