Finnan Haddie (Smoked Haddock) Flavors of Cape Cod

Recipe Rating:	2 Ratings5
Category:	Fish
Keywords:	potato, and, sauce, or, milk, haddock, half, Bachamel
Serves:	4-6
Prep Time:	40 Min
Cook Time:	45 Min

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

Pinched by Cmendoza2, and 37 more.

Carol Junkins

Well Seasoned

Hanson, MA (pop. 65,881)

CarolAJ

Member Since May 2011

Carol's Notes:

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"

Directions

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)

Comments

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Carol Junkins CarolAJ

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Beth M. BakinTime

Feb 16, 2013

My kind of food, I think, it sounds great for a cold winter day for supper! (I say suppa not dinner) :)

Linda Dalton Stripey

Feb 17, 2013

Thanks for the history lesson Carol, I've had Finnan Haddie in restaurants before and it is always yummy. Will pinch this for sure. On another note, I was in Shaws the other day looking for fresh cranberries to make your latest crustless cranberry pie and they have no fresh berries anymore. Even asked the grocery clerk.

Carol Junkins CarolAJ

Feb 17, 2013

They still have frozen though right Linda?

Carol Junkins CarolAJ

Feb 17, 2013

Have you made this before Beth? Hubby love it.

Beth M. BakinTime

Feb 18, 2013

I remember my mother cooking fish this way,but I have not yet. It must be good, and the next time I want to cook fish, I will think of this.

Linda Dalton Stripey

Feb 18, 2013

I didn't even look for frozen Carol. I kinda got the feeling it would be better with fresh.

Carol Junkins CarolAJ

Feb 18, 2013

Oh it would for sure Linda, well might try the dried and soaked them ~ not sure how it would work ~ I have a bag of frozen from the market and they are good! But really I never had a bad cranberry, haha ~ ;)

Linda Dalton Stripey