Finnan haddie

Finnan haddie

By
From
Encyclopedia of Food and Cookery

The smoked haddock of Scotland, which is split, flattened and smoked to a beautiful pale gold. The flavour is light and delicate and mixes well with cream, eggs, rice or potatoes.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Grilled finnan haddie: Rub with butter, place skin side down on a greased grill tray and cook under a preheated moderate grill on one side only for about 7 minutes. Serve with extra melted butter.
  2. Poached finnan haddie: Place skin side down in a shallow flameproof dish, cover with water, milk or a combination of both, and simmer very gently for 5–7 minutes or until flesh flakes. Drain well and remove skin and bones. Serve with melted butter or a béchamel sauce, garnished with sliced hard-boiled eggs.
  3. Baked finnan haddie: Place skin side down in a baking dish, dot with butter and add 250 ml water. Bake, uncovered, in a preheated moderate oven for 15 minutes or until flesh flakes. Remove fish, take off skin and bones and serve garnished with fresh dill, or accompany with mushroom sauce or smooth tomato sauce.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again