Creamed Finnan Haddie (Smoked Haddock)

1. 1

   Cut the onions in half, slice thinly, then cut the slices in thirds.

2. 2

   Place the smoked fish,(cut in half if you need to make it fit into the skillet)onions and bay leaf into a large skillet and cover with water.

3. 3

   Bring to a boil over medium heat and simmer for about 10 - 15 minutes.

4. 4

   Remove from pan, drain all liquid, remove any skin or bones, discard bay leaf and flake the fish with a fork.

5. 5

   In the same skillet, melt butter, whisk in flour and cook over medium-low heat, stirring until the flour is foaming but not browned - about 1 or 2 minutes.

6. 6

   Over low heat, gradually add in 1 1/2 cups of milk, bringing to a boil, whisking constantly until the sauce thickens.

7. 7

   Season with salt, pepper and optional nutmeg, and leave to simmer slowly for an additional 1-2 minutes. If sauce is too thick, add more milk, 1 tablespoon at a time, stirring constantly.

8. 8

   Add the flaked fish and onions into the sauce, stirring to combine and warm throughout.

9. 9

   Serve with boiled potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.