Scotland > Seafood > Creamed Finnan Haddie >
Creamed Finnan Haddie
Scottish Haddock
2 LBS Finnan Haddie (cold or smoked haddock)
Water
6 TBS butter
2 TBS onions, minced
2 TBS green bell pepper, minced
2 TBS red pimiento, minced
1 tsp. paprika
6 TBS all-purpose flour
2 C milk
Fresh parsley (for garnish; optional)
Wipe fish with a clean, damp cloth. Place in a large cooking pot; add just enough water to cover. Simmer over low heat for about ten minutes, or until fish flakes easily with a fork. Remove fish from water and drain, but reserve liquor. Flake fish coarsely with fork; set aside. Melt butter in a large skillet; add minced onions, green bell pepper and pimiento. Cook over medium-low heat. Add paprika and flour to onion mixture. Combine 1-1/3 cups of reserved liquor with milk; slowly stir into flour mixture. Place over medium heat and cook for about five minutes, stirring constantly until mixture thickens. Gently stir in flaked fish; cook until heated through. Recipe makes enough for six to eight servings.
Suggestion: Serve garnished with fresh parsley.
*Culinary Trivia: Finnan Haddie is cold-smoked haddock, which represents a regional method of smoking with green wood and peat in north-east Scotland. [Data Source: Wikipedia].
*Creamed Finnan Haddie image: Murcotipton (2012). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
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