📝 About This Recipe
Originating from the fishing villages of Aberdeenshire, Finnan Haddie is a cold-smoked haddock known for its delicate texture and deep, peaty aroma. This classic preparation gently poaches the golden-hued fish in a rich, buttery milk bath, releasing its savory essence into a velvety sauce. It is a soul-warming dish that represents the pinnacle of Scottish coastal comfort food, offering a perfect balance of smoke, salt, and cream.
🥗 Ingredients
The Fish
- 1.5 pounds Finnan Haddie (Smoked Haddock) (thick fillets, skin-on if possible)
- 2 cups Whole Milk (full fat provides the best texture)
- 2 pieces Bay Leaves (fresh or dried)
- 6 whole Black Peppercorns (slightly crushed)
The Sauce Base
- 3 tablespoons Unsalted Butter (high quality European style preferred)
- 2 tablespoons All-Purpose Flour (to create a light roux)
- 1/2 cup Heavy Cream (for a luxurious finish)
- 1 large Shallot (very finely minced)
- 1 tablespoon Dry Sherry (optional, for depth of flavor)
Seasoning & Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Fresh Chives (snipped into small rounds)
- 1/2 piece Lemon (for a final squeeze of juice)
- 1 pinch Nutmeg (freshly grated)
- to taste Sea Salt and White Pepper (be cautious with salt as the fish is cured)
👨🍳 Instructions
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1
Gently rinse the Finnan Haddie under cold water to remove any excess surface brine and pat dry with paper towels.
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2
Cut the haddock into 4 equal-sized portions. If the fillets are very large, you may leave them whole for poaching and flake them later.
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3
In a wide, shallow skillet or sauté pan, combine the milk, bay leaves, and crushed peppercorns. Bring to a very gentle simmer over medium-low heat.
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4
Carefully slide the haddock fillets into the simmering milk, skin-side down. The milk should just barely cover the fish.
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5
Poach the fish for 6-8 minutes. The flesh should be opaque and just beginning to flake when tested with a fork. Do not overcook or it will become tough.
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6
Using a slotted spatula, carefully lift the fish out of the milk and place it on a warm plate. Cover loosely with foil to keep warm.
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7
Strain the poaching milk through a fine-mesh sieve into a clean jug, discarding the bay leaves and peppercorns. Reserve this flavored milk.
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8
Wipe out the skillet and melt the butter over medium heat. Add the minced shallots and cook for 2-3 minutes until soft and translucent, but not browned.
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9
Whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
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10
Slowly pour the reserved poaching milk back into the skillet in a steady stream, whisking vigorously to prevent lumps from forming.
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11
Simmer the sauce for 3-5 minutes until thickened. Stir in the heavy cream and dry sherry, then add the pinch of nutmeg.
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12
Taste the sauce. Add white pepper and a squeeze of lemon juice. Only add salt if necessary, as the fish will contribute saltiness to the final dish.
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13
If the fish has skin, gently peel it away and discard. Place the warm fillets back into the sauce for 1 minute to heat through.
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14
Garnish generously with fresh parsley and chives before serving immediately in shallow bowls.
💡 Chef's Tips
Always look for naturally smoked Finnan Haddie; avoid fish with artificial yellow dyes (often labeled as 'dyed'). Poach the fish gently—the milk should barely 'shiver,' not boil, to keep the protein tender. If you find the smoke flavor too intense, you can soak the fish in cold water for 30 minutes before cooking. Use white pepper instead of black in the sauce to maintain a clean, ivory aesthetic. For an even richer dish, you can add a poached egg on top of each serving.
🍽️ Serving Suggestions
Serve alongside buttery mashed potatoes or boiled 'new' potatoes to soak up the cream sauce. Pair with a crisp, acidic white wine like a Sancerre or a lightly oaked Chardonnay. A side of steamed green peas or buttered spinach adds a fresh pop of color. Traditionalists often serve this with thick slices of crusty oat bread or 'bannocks'. For a traditional Scottish breakfast, serve smaller portions over toasted sourdough.