Finnan Haddie (Smoked Haddock) Flavors of Cape Cod
By
Carol Junkins
@CarolAJ
1
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"
The picture and recipe are from the cook book "Flavors of Cape Cod"
Ingredients
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2 lbfinnan haddie (smoked haddock)
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2 cmilk or half and half
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1 1/2 cbec'hamel sauce (recipe follows)
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4-5potatoes, parboiled and quartered
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BECHAMEL SAUCE:
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2 Tbspbutter
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3 Tbspall purpose flour
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1 cchicken broth (can use some of the stock from the soaked fish)
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1/4 clemon juice
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·salt to taste,sliced thin lemons and parsley for garnish
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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
How to Make Finnan Haddie (Smoked Haddock) Flavors of Cape Cod
- 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)
