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A classic Scottish and New England dish featuring delicately cold-smoked haddock, gently poached in a creamy milk and onion sauce. This comforting, savory meal is perfect for a hearty breakfast or a light supper, traditionally served with toast points or boiled potatoes.
Prepare the haddock. If the fillets appear to have a lot of surface salt, you can give them a quick rinse under cold water and pat them completely dry with paper towels. Set aside.
In a large, wide skillet or Dutch oven with a lid, melt the unsalted butter over medium heat. Add the finely chopped onion and sauté for 4-5 minutes, stirring occasionally, until softened and translucent but not browned.
Pour the whole milk into the skillet with the onions. Heat the milk gently over medium-low heat for about 3 minutes, until it begins to steam and small bubbles form around the edges. Do not allow it to boil, as this can cause it to curdle.
Carefully lay the finnan haddie fillets in the warm milk, ensuring they are mostly submerged. Reduce the heat to the lowest setting, cover the skillet, and let the fish poach gently for 8-10 minutes. The fish is cooked when it is opaque throughout and flakes easily with a fork.
Using a spatula, gently remove the poached haddock fillets to serving plates. Alternatively, you can break the fish into large, rustic flakes directly in the pan. Stir the freshly ground black pepper into the milk sauce. Taste the sauce before adding any salt, as the haddock imparts a significant amount of saltiness, and adjust seasoning if necessary.
Ladle the creamy onion and milk sauce generously over the haddock. Garnish with freshly chopped parsley and serve immediately with crusty bread, toast points, or boiled potatoes.
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A classic Scottish and New England dish featuring delicately cold-smoked haddock, gently poached in a creamy milk and onion sauce. This comforting, savory meal is perfect for a hearty breakfast or a light supper, traditionally served with toast points or boiled potatoes.
This new_england recipe takes 25 minutes to prepare and yields 4 servings. At 355.46 calories per serving with 39.45g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Add a bay leaf and a few whole black peppercorns to the milk as it heats up for a more aromatic sauce. Remove them before serving.
Make it a heartier meal by adding 1-2 cups of cooked, diced potatoes to the skillet along with the fish. This turns the dish into a style similar to the classic Scottish soup, Cullen Skink.
Transfer the flaked fish and sauce to an oven-safe dish, top with breadcrumbs and grated cheddar or Gruyère cheese, and broil for 2-3 minutes until golden and bubbly.
Haddock provides high-quality, complete protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
As a cold-water fish, haddock is a good source of omega-3 fatty acids (EPA and DHA), which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
The use of whole milk makes this dish a good source of calcium and Vitamin D (if fortified), both of which are vital for maintaining strong, healthy bones and teeth.
This dish is rich in Vitamin B12 and other B-vitamins, which are essential for energy metabolism, the formation of red blood cells, and maintaining proper nerve function.
Finnan Haddie is a type of cold-smoked haddock that originated in the village of Findon, Scotland. The process of smoking over green wood and peat gives it a distinctive golden color and a delicate, savory flavor that is less intense than hot-smoked fish.
Yes, in moderation. It is an excellent source of lean protein, omega-3 fatty acids, and essential vitamins like B12. However, due to the curing process, it is high in sodium, so it should be enjoyed as part of a balanced diet, especially for those monitoring their salt intake.
One serving of this Finnan Haddie recipe contains approximately 450-500 calories. The exact amount can vary based on the size of the haddock fillets and the specific fat content of the milk used.
Milk can curdle or separate if it is heated too quickly or brought to a rolling boil. To prevent this, always heat the milk gently over low to medium-low heat and maintain a gentle simmer, never a boil, while poaching the fish.
While the dairy is central to the classic recipe, you can try substituting the whole milk with an unsweetened, full-fat plant-based milk like oat or soy milk, and use a plant-based butter. The flavor and texture will be different but can still be delicious.
Traditionally, it is served with toast points or crusty bread to soak up the sauce. It also pairs wonderfully with simple boiled or mashed potatoes, steamed green beans, or a side of peas.