More Great Recipes: Breakfast | Eastern European | Fish | Stove

Finnan Haddie - Smoked Haddock


User Avatar
Member since 2007

Serves 6 | Prep Time | Cook Time

Ingredients

4 tablespoons of butter
2 medium yellow onions, peeled and thinly sliced
2 pounds smoked haddock (Finnan Haddie)
Freshly ground black pepper to taste
2 tablespoons all purpose flour
2 cups half-and-half
Chopped parsley


Heat a large covered frying pan and add the butter and onions. Sauté for a few minutes and add the haddock along with the pepper. Cover and cook for 5 minutes. In a medium bowl mix the flour with 1/2 cup half-and-half. Blend withe remaining half-and-half, and stir into the frying pan. Simmer gently while the sauce thickens, and then cook the fish until very tender, about 10 more minutes. Garnish with parsley and serve with toast and fried potatoes. Yields 6 servings.


Pairs Well With


Notes

Finnan Haddie is the proper name for smoked haddock that comes from Scotland. It is a basic of Scotish cuisine and very much part of their history, since it is a way to perserving food for the winter. Haddie is the Scotish name for haddock and Finnan refers to Findon, the region in Scotland, where this method of smoking originated.

You brought back memories. That was one of my Mom's favourite meals. Thanks.
Marlene

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11261 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51076 Downloads
FREE
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls