Creamed finnan haddie

Creamed finnan haddie

By
From
Encyclopedia of Food and Cookery
Serves
2-4

Ingredients

Quantity Ingredient
500g smoked haddock, cooked in half water, half milk
1 1/2 tablespoons butter
1 1/2 tablespoons plain flour
250ml cream
250ml fish stock
freshly ground black pepper
1/4 teaspoon nutmeg
triangles of bread
butter, for frying
1 tablespoon parsley, chopped, to garnish

Method

  1. Skin, bone and flake haddock and set aside.
  2. Melt butter in a saucepan, add flour and stir until smooth. Add cream and fish stock, stirring constantly until boiling. Simmer for 3 minutes. Season with pepper and nutmeg.
  3. Fry bread triangles in butter until golden brown and drain on paper towels. Fold fish through cream sauce, reheat gently and pile into a heated serving dish. Serve surrounded with bread triangles and sprinkled with parsley.
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