When enjoyed, the distinct taste of Finnan Haddie is never ever disremembered. Finnan haddie is cold-smoked haddock, rep of a local approach of smoking with green timber and peat moss in north-east Scotland. Finnan Haddie can be used on numerous events; like for an appetiser, a connoisseur brunch, or for supper.
Known and appreciated in Scotland for a long time, Finnan haddie ended up being a prominent food item in London in the 1830s. Finnan Haddie brings a captivating and amazing taste that is fairly unique from all other smoked seafoods.
Ingredients:
• 1 bay leaf
• 1 1⁄2 cups milk
• salt & pepper
• 1 pinch nutmeg
• 1 lb finnan haddie
• 4 tablespoons butter
• 4 tablespoons flour
• 2 onions
Instructions:
1. Cut the onions in half, piece thinly, then cut the pieces in thirds.
2. Put the smoked fish,(cut in half if you have to make it suit the frying pan)onions and bay leaf into a big frying pan and cover with water.
3. Give a boil over medium heat and cook for around 10 - 15 mins.
4. Take out from frying pan, drain all fluid, eliminate any skin or bones, throw out bay leaf and slice the fish with a fork.
5. In the same frying pan, melt butter, blend in flour and cook over medium-low heat, whisking up until the flour is lathering however not browned - around 2 or 3 mins.
6. Over low heat, slowly include 1 1/2 cups of milk, bringing to a boil, blending continuously up until the sauce thickens.
7. Season with salt, pepper and extra nutmeg, and leave behind to simmer carefully for an extra 2 mins.
8. If sauce is too thick, include more milk, 1 tbsp at once, stirring continuously.
9. Include the flaked fish and onions into the sauce, stirring to warm and blend throughout.
10. Serve with steamed potatoes.
Ingredients:
• 1 bay leaf
• 1 1⁄2 cups milk
• salt & pepper
• 1 pinch nutmeg
• 1 lb finnan haddie
• 4 tablespoons butter
• 4 tablespoons flour
• 2 onions
Instructions:
1. Cut the onions in half, piece thinly, then cut the pieces in thirds.
2. Put the smoked fish,(cut in half if you have to make it suit the frying pan)onions and bay leaf into a big frying pan and cover with water.
3. Give a boil over medium heat and cook for around 10 - 15 mins.
4. Take out from frying pan, drain all fluid, eliminate any skin or bones, throw out bay leaf and slice the fish with a fork.
5. In the same frying pan, melt butter, blend in flour and cook over medium-low heat, whisking up until the flour is lathering however not browned - around 2 or 3 mins.
6. Over low heat, slowly include 1 1/2 cups of milk, bringing to a boil, blending continuously up until the sauce thickens.
7. Season with salt, pepper and extra nutmeg, and leave behind to simmer carefully for an extra 2 mins.
8. If sauce is too thick, include more milk, 1 tbsp at once, stirring continuously.
10. Serve with steamed potatoes.
No comments:
Post a Comment