Creamed Finnan Haddie Recipe
Preparation Time: 2 hours
Cooking Time: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 4
Description:
Creamed Finnan Haddie, a dish with roots in Scandinavian or possibly Finnish cuisine, carries a historical significance of being a go-to meal during lean times. Traditionally, it was a staple for those on a tight budget, but its appeal transcends economic circumstances. While it might not be a personal favorite due to childhood overindulgence, this recipe offers a fresh take on a classic dish, catering to those seeking a flavorful and nourishing meal. With its Scottish and European influences, this dish boasts very low carb content, making it suitable for those adhering to specific dietary requirements, while being rich in protein and flavor. Prepared on the stove top in under four hours, it’s a testament to the simplicity and efficiency of traditional cooking methods, delivering a dish that’s both satisfying and comforting.
Ingredients:
- 2 cups milk
- 2 tablespoons butter
- 3 tablespoons flour
- 3 egg yolks
Nutritional Information (Per Serving):
- Calories: 432.1
- Fat: 16.2g
- Saturated Fat: 7.7g
- Cholesterol: 432.6mg
- Sodium: 1826.3mg
- Carbohydrates: 5.1g
- Fiber: 0.2g
- Sugar: 0.3g
- Protein: 62.6g
Recipe Instructions:
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Begin by soaking the Finnan Haddie fish in milk for at least an hour. This step helps to tenderize the fish and infuse it with flavor.
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After soaking, slowly bring the milk and fish to a simmer in a saucepan. Allow it to cook for approximately 20 minutes or until the fish is fully cooked. Once done, remove the fish from the milk, keeping it warm, and reserve the milk for later use in the sauce.
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In the top of a double boiler (with water in the bottom), melt the butter. Gradually blend in the flour, heating the mixture until it begins to bubble, while stirring constantly to prevent lumps from forming. Once the mixture is smooth and bubbling, slowly incorporate the reserved milk stock, ensuring a creamy consistency. If you have less than 1 1/2 cups of milk stock, simply add more milk as needed. Continue to cook rapidly, stirring constantly, until the sauce thickens to your desired consistency.
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Remove the sauce from heat, and vigorously beat 3 tablespoons of the sauce into the egg yolks. Then, add the yolks to the sauce, returning the double boiler to heat. Cook the sauce for an additional 5-7 minutes, stirring continuously, until it thickens further. Allow the sauce to cool slightly before proceeding to the next step.
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Meanwhile, remove any bones and skin from the cooked fish, breaking it into bite-sized pieces. Combine the fish with the prepared sauce, gently stirring to ensure even distribution.
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To reheat the dish, simply place it over simmering water in a double boiler, ensuring that it warms through evenly without overcooking.
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Before serving, garnish the Creamed Finnan Haddie with fresh parsley for a pop of color and flavor. This dish pairs beautifully with baked potatoes, offering a satisfying and well-rounded meal for any occasion.
Whether enjoyed as a hearty lunch or a comforting snack, this Creamed Finnan Haddie recipe promises to delight the senses with its rich flavors and creamy texture, providing a taste of tradition with every bite.
