📝 About This Recipe
Originating from the fishing village of Findon, Scotland, Finnan Haddie is a classic breakfast delicacy consisting of cold-smoked haddock gently poached in milk. This dish offers a sophisticated balance of salty, smoky fish and a velvety, nutmeg-scented cream sauce that warms the soul. It is a timeless Victorian-era brunch staple that remains the gold standard for savory, coastal comfort food.
🥗 Ingredients
The Fish & Poaching Liquid
- 1.5 pounds Finnan Haddie (Smoked Haddock) (skin-on, thick fillets preferred)
- 2 cups Whole Milk (high quality, full fat)
- 1 Bay Leaf (fresh or dried)
- 6 Black Peppercorns (whole)
The Cream Sauce
- 3 tablespoons Unsalted Butter (European style preferred)
- 3 tablespoons All-Purpose Flour
- 1/2 cup Heavy Cream (at room temperature)
- 1/8 teaspoon Nutmeg (freshly grated)
- 1 pinch Cayenne Pepper (for a subtle back-heat)
- to taste Sea Salt (be careful as the fish is naturally salty)
For Serving & Garnish
- 2 Hard-boiled Eggs (peeled and quartered)
- 2 tablespoons Fresh Parsley (finely chopped)
- 4 slices Thick-cut Sourdough (toasted and buttered)
- 1 Lemon Wedges (for brightness)
👨🍳 Instructions
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1
Place the smoked haddock fillets in a large, wide skillet or shallow saucepan, skin side down. If the fillets are too long, you may cut them into large manageable pieces.
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2
Pour the 2 cups of whole milk over the fish. The milk should just barely cover the fillets. Add the bay leaf and whole peppercorns to the liquid.
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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 can toughen the delicate fish.
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4
Reduce the heat to low, cover the skillet, and poach the fish for 8-10 minutes. The fish is done when it flakes easily with a fork and loses its translucency.
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5
Carefully lift the fish out of the milk using a slotted spatula and transfer it to a warm plate. Tent 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 leaf and peppercorns. Reserve this flavored milk for the sauce.
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7
In a clean saucepan, melt the butter over medium-low heat until it begins to foam.
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8
Whisk in the flour to create a roux. Cook, stirring constantly for 2 minutes to remove the raw flour taste, but do not let the roux brown.
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9
Gradually whisk in the reserved poaching milk, a little at a time, ensuring each addition is fully incorporated before adding more to prevent lumps.
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10
Continue to cook the sauce, stirring frequently, until it thickens enough to coat the back of a spoon (about 5 minutes).
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11
Stir in the heavy cream, freshly grated nutmeg, and cayenne pepper. Taste the sauce before adding any salt, as the smoked fish will have seasoned the milk.
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12
While the sauce simmers on low, remove the skin from the warm fish and break the fillets into large, chunky flakes.
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13
Gently fold the fish flakes into the cream sauce, taking care not to break them up too much.
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14
Spoon the Finnan Haddie over the buttered sourdough toast. Garnish with the quartered hard-boiled eggs and a generous sprinkle of fresh parsley.
💡 Chef's Tips
Always look for naturally smoked haddock (pale straw color) rather than the bright yellow dyed versions for the best flavor. If the sauce becomes too thick, simply whisk in an extra splash of milk to reach your desired consistency. Never salt the sauce until the very end; smoked fish varies significantly in salt content. For a truly traditional touch, you can poach the fish whole and serve the sauce separately, though flaking it into the sauce is more common for brunch. If you cannot find Finnan Haddie, high-quality smoked cod is the best substitute.
🍽️ Serving Suggestions
Serve with a side of buttery sautéed spinach or grilled tomatoes to cut through the richness. A pot of strong Assam or English Breakfast tea is the traditional beverage pairing. For a boozy brunch, a crisp, dry white wine like a Chablis complements the smokiness beautifully. Top with a poached egg instead of hard-boiled for an extra-indulgent, runny yolk experience. Serve with a side of Scottish oatcakes for a traditional textural contrast.