Finnan Haddie
Indulge in the comforting flavors of Finnan Haddie, a classic Scottish dish that celebrates the smoky richness of haddock. This recipe features delicately poached smoked haddock fillets, simmered gently in a fragrant bath of whole milk, bay leaf, and black peppercorns. The fish is then nestled into a velvety sauce made from a buttery roux, the reserved poaching liquid, and a touch of heavy cream for luxurious richness. Perfectly seasoned and finished with a sprinkle of fresh parsley, this dish strikes the perfect balance between hearty and elegant. Traditionally served with creamy mashed potatoes or crusty bread, Finnan Haddie is a soul-soothing meal that’s simple to prepare yet irresistibly flavorful—perfect for seafood lovers seeking an easy, yet sophisticated, dinner option.
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Recipe Information
Ingredients
- 450 grams Smoked haddock fillets
- 500 milliliters Whole milk
- 1 Bay leaf
- 6 Black peppercorns
- 30 grams Unsalted butter
- 30 grams All-purpose flour
- 120 milliliters Heavy cream
- to taste Salt
- to taste Ground black pepper
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Place the smoked haddock fillets in a large, shallow pan. Add the whole milk, bay leaf, and black peppercorns to the pan.
Heat the pan over medium heat, bringing the milk to a gentle simmer. Do not boil.
Poach the haddock for 8–10 minutes until the fish is opaque and flakes easily with a fork. Remove the fish from the milk using a slotted spoon and set aside. Strain and reserve the poaching milk.
In a separate saucepan, melt the butter over medium heat. Once melted, add the flour and stir continuously to form a smooth roux. Cook for 1–2 minutes, stirring constantly.
Gradually add the reserved poaching milk to the roux, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5–7 minutes.
Stir in the heavy cream and season the sauce with salt and black pepper to taste.
Gently return the poached haddock to the sauce and heat through for 2–3 minutes.
Serve the Finnan Haddie garnished with freshly chopped parsley. Pair with mashed potatoes or crusty bread to soak up the creamy sauce.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 3305 mg | 144% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 24.9 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 784 mg | 60% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2333 mg | 50% | |
*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.
