The Boston Ritz Carltons Creamed Finnan Haddie Recipes

Steps:

• Cut the onions in half, slice thinly, then cut the slices in thirds.
• 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.
• Bring to a boil over medium heat and simmer for about 10 - 15 minutes.
• Remove from pan, drain all liquid, remove any skin or bones, discard bay leaf and flake the fish with a fork.
• 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.
• Over low heat, gradually add in 1 ½ cups of milk, bringing to a boil, whisking constantly until the sauce thickens.
• 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.
• Add the flaked fish and onions into the sauce, stirring to combine and warm throughout.
• Serve with boiled potatoes.

Steps:

• Soak the fish in milk for at least an hour.
• Slowly bring the milk and fish to a simmer, cook for apprx 20 minutes or until the fish cooked Remove fish from milk, keep warm, reserve milk for sauce.
• Melt the butter in the top of a double boiler (water in the bottom of the double boiler) Blend in the flour, heat until the mixture bubbles, stirring constantly slowly blend in the milk stock (If you have less than 1 1/2 cups milk stock add more milk) Cook rapidly stirring constantly until the sauce thickens.
• Remove from heat and beating vigously beat 3 tbsp of sauce into the egg yolks, add yolks to sauce Return double boiler to heat cook sauce for 5-7 minutes, cool slightly.
• Remove bones and skin from the fish, break fish into pieces combine with the sauce Gently stir in the eggs.
• To reheat place over simmering water in a double boiler.
• Garnish with parsley& serve with Baked Potatos.

Steps:

• Put the smoked fish in a pan and cover with water. Bring to a boil over medium heat and cook for 10 minutes.
• Remove from the pan and drain.
• Remove the skin and bones and flake the fish.
• Heat 3 tablespoons of butter in a saucepan, stir in the flour, and cook gently 2 minutes, continuing to stir.
• Off heat, add the milk, then return to the heat and stir constantly, until the sauce thickens.
• Add salt and pepper to taste, reduce heat and simmer, stirring often, for about 12-15 minutes.
• Combine the flaked fish with the sauce, and warm through. Serve over boiled potatoes.

Steps:

• In a large saucepan, heat the butter and oil, add the onion, and sauté over low heat for 5 minutes. Add the potatoes and cook for an additional 5 minutes. Add the thyme and wine and boil for a minute or so before pouring in the stock and stirring. Add the milk and bring to nearly boiling, then reduce the heat and simmer until the potatoes are almost tender, about 10 minutes.
• Add the corn, finnan haddie, and a grinding of pepper and bring to a simmer. Let simmer until the haddock is just cooked, about 10 minutes. Taste for seasoning, adding a little salt if needed.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place smoked haddock into a glass baking dish. Whisk flour into the melted butter until smooth, then whisk in milk, and pour over the haddock.
• Bake in preheated oven until the sauce has thickened, and the fish flakes easily with a fork, about 35 minutes.