Creamed Finnan Haddie Smoked Haddock
Indulge in the rich, comforting flavors of Creamed Finnan Haddie Smoked Haddock, a classic dish that brings a refined touch to hearty comfort food. Featuring delicate, smoky Finnan Haddie fillets poached in milk and bay leaf, this recipe creates a luscious, velvety sauce by blending the reserved poaching liquid with a buttery roux and a hint of heavy cream. The tender, flaky haddock is gently folded into the sauce, infused with subtle notes of white pepper and topped with fresh parsley for a burst of color and freshness. Perfectly balanced and irresistibly creamy, this dish is ideal for cozy family dinners or elegant gatherings. Serve with crusty bread, mashed potatoes, or steamed vegetables, and don’t forget the zesty lemon garnish to enhance its delicate smoky flavors. Ready in just 35 minutes, this recipe transforms simple ingredients into a timeless culinary delight.
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Recipe Information
Ingredients
- 500 grams Finnan Haddie (smoked haddock fillet)
- 500 milliliters Whole milk
- 1 Bay leaf
- 40 grams Unsalted butter
- 40 grams All-purpose flour
- 100 milliliters Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground white pepper
- 2 tablespoons Fresh parsley (chopped)
- 1 Lemon (for garnish)
Instructions
Place the Finnan Haddie fillet in a large skillet or shallow saucepan. Add the milk and the bay leaf, ensuring the fish is mostly submerged.
Bring the milk to a gentle simmer over medium heat. Once simmering, reduce the heat to low and poach the haddock for 8–10 minutes or until it flakes easily with a fork. Do not let the milk boil.
Remove the haddock from the milk and set it aside to cool slightly. Strain and reserve the poaching milk for the sauce, discarding the bay leaf.
In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, creating a roux.
Slowly whisk the reserved poaching milk into the roux, a little at a time, ensuring no lumps form. Continue until all the milk is incorporated, creating a smooth sauce.
Stir in the heavy cream, salt, and white pepper. Allow the sauce to simmer gently for 3–4 minutes, stirring frequently, until thickened.
Flake the poached haddock into large bite-sized pieces, discarding any skin or bones, and gently fold it into the creamy sauce. Heat through for 2–3 minutes but do not boil.
Taste and adjust seasoning if necessary. Serve immediately, garnished with fresh parsley and a wedge of lemon.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 550 mg | 184% | |
| Sodium | 4920 mg | 214% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 25.1 g | ||
| Protein | 151.6 g | 303% | |
| Vitamin D | 30.7 mcg | 153% | |
| Calcium | 776 mg | 60% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2412 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
