Finnan Haddie Recipe

This classic recipe was one of Granny Cowan’s favorites!

Ingredients: (2 big servings)

1 lb finnan haddie (or smoked cod)

2 3/4 cups of milk

1 oz. butter

1 1/2 tbl plain flour

1 tsp ground black pepper

1 Small Onion or 2 medium leeks

Optional Ingredients:

1/2 tsp turmeric

2 tbl Colman's English mustard powder

1 very small pinch chili powder

Method:

Cut the haddock filets into large chunks keeping the skin on. Cover with milk (or water) in a pan and bring to a gentle simmer. Remove pan from heat and let it sit until haddock is cooked. Pour the milk into a glass jug and cool. (Note: Saving the milk for use in the white sauce will result in a saltier dish. For less salt use water for cooking and then discard it once the haddock is cooked.) Flake the haddock from the skin in large flakes and save.

Make a white sauce with the flour, butter and the haddock flavored milk (or fresh milk). Keep at least half of the milk back. For taste variations and enhancements, add turmeric to give nice yellow color and at least two heaping teaspoons of Colman's mustard powder. More will not hurt. You may also add a small pinch of chili powder, enough to 'pick up' the flavor but not enough to add heat. Add black pepper.

Add the haddock flakes including any juice that has accumulated to the white sauce. Stir, bring up the heat. Add more turmeric if you like color. Take off heat. Blanch fresh-diced leek for 2 minutes. Add leeks to sauce. Thin with most of remaining milk to desired thickness. Heat to serve. Use remaining milk to thin each time you serve. Add more butter if you wish. Add more pepper to taste.

Serving Suggestions

A popular Scottish way of serving this dish is with peas and new potatoes. Try this at least once it is great! Additional leek on the side is good. Otherwise this finnan haddie sauce is great over your favorite pasta. It also makes a wonderful, savory pie filling.

You can also serve your finnan haddie flaked into your favorite fish stew or chowder where it will add amazing sparks of smoky flavor and a nice little color.