Food Fare Recipes

Scotland >  Seafood >  Creamed Finnan Haddie >


Creamed Finnan Haddie (Scottish Haddock)Creamed Finnan Haddie

Scottish Haddock

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.


Food Fare: Scottish RecipesRelated Links:

Quick Menu


HOMERecipes | News & Updates | About Food Fare | Contact | Site Map