📝 About This Recipe
Originating from the fishing village of Findon, Scotland, Finnan Haddie is a cold-smoked haddock that offers a delicate balance of peat-smoke depth and sweet, flaky white fish. This classic preparation poaches the fish in a rich, onion-infused cream sauce, transforming a humble preserved staple into a luxurious, comforting masterpiece. It is the gold standard of Scottish coastal soul food, delivering a nostalgic warmth that is both sophisticated and deeply satisfying.
🥗 Ingredients
The Fish
- 1.5 lbs Finnan Haddie (Smoked Haddock) (skin-on, bone-in preferred for flavor)
- 2 cups Whole Milk (to cover the fish during poaching)
- 2 pieces Bay Leaves (fresh or dried)
- 6-8 pieces Black Peppercorns (whole)
The Sauce
- 3 tablespoons Unsalted Butter (high-quality grass-fed if possible)
- 1 medium Yellow Onion (very finely diced)
- 3 tablespoons All-Purpose Flour (for the roux)
- 1/2 cup Heavy Cream (for a luxurious finish)
- 1 pinch Nutmeg (freshly grated)
- 1/2 teaspoon Dry Mustard Powder (adds a subtle sharp bite)
- to taste Kosher Salt (be cautious as the fish is naturally salty)
For Garnish and Service
- 2 tablespoons Fresh Parsley (finely chopped)
- 2 pieces Hard-Boiled Eggs (peeled and sliced into rounds)
- 1 piece Lemon (cut into wedges)
- 1 pinch Cayenne Pepper (for a dusting of color and heat)
👨🍳 Instructions
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1
Rinse the Finnan Haddie under cold water to remove any excess salt or surface impurities, then pat dry with paper towels.
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2
Place the fish in a large, shallow skillet or sauté pan. Pour the milk over the fish until it is nearly submerged. Add the bay leaves and peppercorns.
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3
Bring the milk to a very gentle simmer over medium heat. Do not let it reach a rolling boil, as this will toughen the delicate fish proteins.
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4
Poach the fish for 8-10 minutes. The fish is ready when it is opaque and just begins to flake easily with a fork.
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5
Carefully lift the fish out of the milk using a slotted spatula and transfer it to a plate. Cover loosely with foil to keep warm.
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6
Strain the poaching milk through a fine-mesh sieve into a clean jug, discarding the bay leaves and peppercorns. Reserve this liquid—it is liquid gold!
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7
In a clean saucepan, melt the butter over medium-low heat. Add the finely diced onions and cook for 5-6 minutes until soft and translucent, but not browned.
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8
Stir in the flour and mustard powder to create a roux. Cook for 2 minutes, stirring constantly to remove the raw flour taste.
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9
Slowly whisk in the reserved poaching milk, about half a cup at a time. Continue whisking until the sauce is smooth and thickened to the consistency of heavy cream.
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10
Stir in the heavy cream and a pinch of nutmeg. Taste the sauce before adding salt; the smoked fish often provides enough salinity on its own.
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11
While the sauce simmers on low, gently remove the skin and any remaining bones from the poached haddock. Break the fish into large, bite-sized flakes.
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12
Carefully fold the fish flakes into the cream sauce. Heat through for 1-2 minutes just to ensure everything is piping hot.
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13
Plate the Finnan Haddie in shallow bowls. Top with sliced hard-boiled eggs and a generous sprinkle of fresh parsley and a tiny dusting of cayenne.
💡 Chef's Tips
Always use 'undyed' Finnan Haddie if available; the bright yellow versions often use artificial coloring rather than traditional smoking methods. If the sauce becomes too thick, simply thin it with an extra splash of milk or a tablespoon of hot water. Be extremely gentle when folding the fish into the sauce to keep the flakes large and succulent rather than turning it into a paste. For an extra layer of flavor, you can sauté a small amount of leek along with the onions. Don't discard the skin and bones immediately; they can be used to start a wonderful seafood stock for later use.
🍽️ Serving Suggestions
Serve over a thick slice of toasted, buttered sourdough or traditional Scottish oatcakes. Pair with a side of creamy mashed potatoes (champ) or boiled new potatoes with plenty of dill. A crisp, acidic white wine like a Chablis or a dry Riesling cuts through the richness of the cream sauce beautifully. For a traditional breakfast experience, serve alongside grilled tomatoes and a pot of strong black tea. Accompany with steamed green peas or sautéed spinach for a pop of color and freshness.