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Ingredients
- 2 lb finnan haddie (smoked haddock)
- 1 c. lowfat milk
- 1 c. water
- 1/4 c. butter
- 3 Tbsp. flour
- 2 c. heavy cream Black pepper to taste
- 1/8 tsp nutmeg
- 8 slc toast or possibly 4 biscuits, halved
Directions
- Soak finnan haddie in water to cover for 1 hour. Drain and put into a large saucepan, covering with the lowfat milk and water. Bring to a boil, remove from the heat and let stand for 10 to 15 min. When cooled, remove the skin and bones, reserving the stock. Heat the butter in a heavy-bottomed saucepan. Stir in the flour and cook over direct low heat till smooth. Add in the cream and 1 1/4 c. of the reserved stock; continue to cook, stirring occasionally, till the mix is slightly thickened. Season with pepper and nutmeg.
- When the sauce is thick sufficient to coat a spoon, remove it from the heat. Break the finnan haddie into pcs and fold them into the sauce. Simmer gently over low heat for a few min till the fish is warmed. To serve, spoon the fish and sauce over the toast or possibly biscuits.
- My grandmother always served finnan haddie over toast or possibly buttermilk biscuits.
- This recipe comes close to theway she made it (she never used a recipe).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 857g | |
| Calories 1666 | |
| Calories from Fat 1262 | 76% |
| Total Fat 143.42g | 179% |
| Saturated Fat 87.92g | 352% |
| Trans Fat 0.0g | |
| Cholesterol 467mg | 156% |
| Sodium 665mg | 28% |
| Potassium 756mg | 22% |
| Total Carbs 78.34g | 21% |
| Dietary Fiber 2.0g | 7% |
| Sugars 20.05g | 13% |
| Protein 21.7g | 35% |
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