Creamed Finnan Haddie Recipe




 Smoked haddock2 Pound
 Water1 Cup (16 tbs) (To Cover)
 Milk1 Cup (16 tbs) (To Cover)
 Butter3 Tablespoon
 All purpose flour3 Tablespoon
 35% whipping cream1⁄2 Cup (8 tbs)
 Freshly ground black pepper To Taste
 Nutmeg1 Pinch
 Buttered toast1

Nutrition Facts

Serving size: Complete recipe

Calories 2191 Calories from Fat 883

% Daily Value*

Total Fat 99 g152.4%

Saturated Fat 54.1 g270.6%

Trans Fat 0 g

Cholesterol 897.9 mg299.3%

Sodium 7199.4 mg300%

Total Carbohydrates 59 g19.6%

Dietary Fiber 2.6 g10.3%

Sugars 13.2 g

Protein 246 g491.4%

Vitamin A 40.4% Vitamin C 0.38%

Calcium 72.3% Iron 84.3%

*Based on a 2000 Calorie diet


Soak haddock in water for 2 hours.
Drain haddock and place in a saucepan; cover with equal amounts of water and milk.
Bring liquid to a boil.
Remove from heat and let stand for 15 minutes.
Drain haddock, reserving stock.
In the top of a double boiler, melt the butter.
Stir in flour and cook over hot water for 3 minutes, stirring continuously.
Add cream and 2 cups of the reserved haddock stock.
Continue to cook, stirring from time to time, for about 5 minutes, or until sauce is thick.
Season to taste with pepper and nutmeg.
Remove skin and bones from haddock.
Break the meat of the haddock into pieces.
Fold pieces into sauce and simmer gently for 4 to 5 minutes, or until fish is heated through.
Serve in a shallow casserole surrounded by triangles of buttered toast.