Recipe for Finnan Haddie (Smoked Haddock)


2 lb finnan haddie (smoked haddock
1 cup milk
1 cup water
1/4 cup butter
3 tablespoon flour
2 cup heavy cream
1 freshly ground black pepper to tast; e
1/8 teaspoon nutmeg
1 tablespoon chopped pimiento
4 hard cooked eggs
1 bread crumbs
12 bread triangles fried in anchovy bu; tter


Soak finnan haddie in water to cover for 1 hour. Drain and put into a large saucepan, covering with the milk and water. Bring to a boil, remove from the heat and let stand for 10 to 15 minutes. When cooled, remove the skin and bones, reserving the stock. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook over direct low heat until smooth. Add the cream and 1 1/4 cups of the reserved stock; continue to cook, stirring occasionally, until the mixture is slightly thickened. Season with pepper and nutmeg. When the sauce is thick enough to coat a spoon, remove it from the heat, measure out 1/4 cup, and set it aside. Break the finnan haddie into pieces and fold them into the sauce. Simmer gently over low heat for a few minutes until the fish is warmed. Pour the mixture into a shallow casserole; cover with the pimiento and sliced hard-cooked eggs and pour the reserved 1/4 cup of sauce over the eggs. Sprinkle the dish with bread crumbs and place under a hot broiler to brown. Serve with the anchovy toast.

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