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Finnan Haddie (smoked Haddock)

Make Finnan Haddie (smoked Haddock) at home with Milk, Water, Butter, Flour, and Heavy Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 1/4 cup
• 3 tbsp
• 2 cup

Method (preview)

1. 1

   Soak finnan haddie in water to cover for 1 hour.

2. 2

   Drain and put into a large saucepan, covering with the milk and water.

3. 3

   Bring to a boil, remove from the heat and let stand for 10 to 15 minutes.

4. 4

   When cooled, remove the skin and bones, reserving the stock.

5. 5

   Melt the butter in a heavy-bottomed saucepan.

6. 6

   Stir in the flour and cook over direct low heat until smooth.

7. 7

   Add the cream and 1 1/4 cups of the reserved stock; continue to cook, stirring occasionally, until the mixture is slightly thickened.

8. 8

   Season with pepper and nutmeg.

9. 9

   When the sauce is thick enough to coat a spoon, remove it from the heat, measure out 1/4 cup, and set it aside.

10. 10

    Break the finnan haddie into pieces and fold them into the sauce.

11. 11

    Simmer gently over low heat for a few minutes until the fish is warmed.

12. 12

    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.

13. 13

    Sprinkle the dish with bread crumbs and place under a hot broiler to brown.

14. 14

    Serve with the anchovy toast. (The Mother Hunt) SOURCE: The Nero Wolfe Cookbook by Rex Stout The Viking Press,