Finnan Haddie (Smoked Haddock) Flavors of Cape Cod

Carol Junkins

By
@CarolAJ

My husband loves this dish, he is from a Scottish family and his mom used to make it. The name comes from the Scottish town of Findon and the slang word for haddock. In the 1800s in Findon, fishwives hung lightly salted or, as Down Easters would say, slack-salted, haddock in their chimneys to be smoked gently over peat fires. (Peat gives that nicely smoky flavor to some scotches, you know.) The delicious result was Findon haddock or, in the colloquial, finnan haddie, even when it was no longer made only in Findon, Scotland.
The picture and recipe are from the cook book "Flavors of Cape Cod"


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Comments:

Serves:

4-6

Prep:

40 Min

Cook:

45 Min

Method:

Bake

Ingredients

2 lb
finnan haddie (smoked haddock)
2 c
milk or half and half
1 1/2 c
bec'hamel sauce (recipe follows)
4-5
potatoes, parboiled and quartered

BECHAMEL SAUCE:

2 Tbsp
butter
3 Tbsp
all purpose flour
1 c
chicken broth (can use some of the stock from the soaked fish)
1/4 c
lemon juice
salt to taste,sliced thin lemons and parsley for garnish

MELT BUTTER AND ADD FLOUR, BLEND WELL, REMOVE FROM HEAT AND ADD BROTH. HEAT STIRRING CONSTANTLY TIL THICKENED. WHISK IN LEMON JUICE, POUR OVER FISH AND GARNISH W/LEMON SLICES

Directions Step-By-Step

1
Soak finnan haddie which has had skin and bones (if any) removed in lukewarm milk or half and half or water for 30-40 minutes. Drain well. Put fish in 9" X 13" baking dish.
Surround the fish with the quartered potatoes. Cover with Bechamel sauce.
Bake in a 350 degree oven until potatoes are done =45 to 60 minutes. Serves 4-6
(picture from Ifood)

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American