Finnan Haddie (Smoked Haddock) Flavors of Cape Cod
By
Carol Junkins
@CarolAJ
1
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)