Finnan Haddie (Smoked Haddock) Flavors of Cape Cod
|Keywords:||potato, and, sauce, or, milk, haddock, half, Bachamel|
|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|
|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
Pinched by Cmendoza2, and 37 more.
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DirectionsSoak 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)