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Wrexham Finnan Spaghetti Recipe
|Finnan haddie||1 Pound (500 Grams)|
|Elbow macaroni/Spaghetti||8 Ounce (232 Gram)|
|Onion||1 Large, thinly sliced|
|Butter||50 Milliliter (3 Tablespoon)|
|Flour||50 Milliliter (3 Tablespoon)|
|Milk||500 Milliliter (2 Cup)|
|Grated cheese||190 Milliliter (1/2 To 3/4 Cup)|
|Diced bread||250 Milliliter (1 Cup)|
Serving size: Complete recipe
Calories 3872 Calories from Fat 1173
% Daily Value*
Total Fat 133 g204%
Saturated Fat 72.4 g361.8%
Trans Fat 0 g
Cholesterol 680.9 mg
Sodium 8570.9 mg357.1%
Total Carbohydrates 396 g131.9%
Dietary Fiber 22.1 g88.6%
Sugars 51.7 g
Protein 265 g529.3%
Vitamin A 60% Vitamin C 39.6%
Calcium 320.9% Iron 128%
*Based on a 2000 Calorie diet
Cover and simmer over low heat for 10 minutes.
Remove to a plate, cool and flake.
Boil the spaghetti or elbow macaroni according to directions given on the package.
Drain and place in a bowl.
Dice and fry the bacon, add the onion and fry until light brown.
Add to the spaghetti with the flaked fish.
Make a white sauce with the butter, flour and milk.
When smooth and creamy, salt and pepper to taste, remove from heat, and add the cheese and nutmeg.
Place the fish mixture in a casserole dish.
Pour the cheese sauce over all.
Top with the diced bread that can be rolled, to taste, in a few tablespoons of bacon fat or melted butter.
Bake in a 350°F (180°C) oven for 25 to 30 minutes.