Finnan Haddie with Onions Egg Sauce
Experience the comforting flavors of classic Scottish cuisine with this Finnan Haddie with Onions Egg Sauce recipe, a delightful blend of smoky, creamy, and savory notes. Featuring tender poached Finnan haddie (smoked haddock), this dish is enriched with a velvety sauce made from reserved poaching milk, golden sautéed onions, and hard-boiled eggs, all finished with a touch of double cream and fresh parsley. The delicate balance of textures and flavors makes it a perfect centerpiece for any meal, especially when paired with buttery mashed potatoes, steamed greens, or crusty bread. Whether you're a fan of traditional smoked fish recipes or seeking something unique and hearty, this dish brings a touch of rustic elegance to the table.
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Recipe Information
Ingredients
- 500 grams Finnan haddie (smoked haddock)
- 500 ml Whole milk
- 50 grams Unsalted butter
- 1 large Yellow onion
- 2 tablespoons All-purpose flour
- 2 Large eggs
- 100 ml Double cream (heavy cream)
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
Instructions
Place the Finnan haddie in a large skillet or saucepan and pour the milk over it. Bring the milk to a gentle simmer over medium heat, then reduce the heat to low. Cover and poach the fish for about 8-10 minutes until it flakes easily with a fork. Remove the fish from the milk and set aside. Reserve the milk for later use.
Peel and thinly slice the onion. In a separate skillet, melt 25 grams of butter over medium heat. Add the sliced onion and sauté until softened and translucent, about 5-7 minutes. Set aside.
In a medium saucepan, melt the remaining 25 grams of butter over medium heat. Stir in the flour to create a roux and cook for 1-2 minutes until lightly golden, stirring constantly.
Gradually pour in the reserved milk from poaching the fish, whisking continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens.
Boil the eggs in a small pot for 7-8 minutes until hard-boiled. Once cooked, peel the shells and chop the eggs into small pieces.
Stir the double cream into the thickened sauce, then add the chopped eggs, sautéed onions, parsley, salt, and pepper. Mix well and remove from heat.
Flake the poached Finnan haddie into bite-sized pieces and gently fold it into the egg sauce. Be careful not to break the fish too much.
Serve the Finnan haddie with onions egg sauce hot, optionally garnished with additional parsley. Pair with mashed potatoes, steamed greens, or crusty bread.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 9.0 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 220 mg | 17% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 674 mg | 14% | |
*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.
