How To make Finnan Haddie(And Smoked Fish Source)
1 Smoked Haddock
2 tablespoons butter
1 tablespoon cornstarch
1 cup Milk Or Half And Half
pepper
Skin the haddock, and cut in serving sized or bite sized pieces. Melt butter in heavy frying pan. Add fish, sprinkle with pepper, cover tightly, and cook v ery gently for about five minutes or so. Mix a little milk into the cornstarch and blend smooth then add remaining milk. Pour this over fish. Simmer very gently another five minutes. Serve immediately with boiled potatoes. Serves 4 to 6, depending on size of fish and size of appetite.
Smoked haddock source: Horton's PO Box 430 Waterboro, ME 04087 (800) 346-6066; fax (207) 247-6902
How To make Finnan Haddie(And Smoked Fish Source)'s Videos
???????????????????????????? Finnan Haddie with Poached Egg | Food 31 of 1000
Welcome to our delicious journey through 1000 Foods to Eat Before You Die! In this episode, we're venturing into the heart of Scottish cuisine to savor the classic dish, Finnan Haddie with a perfectly poached egg. ????????????????????????????????️
Finnan Haddie, a traditional Scottish favorite, is a dish that combines the rich smokiness of haddock with the delicate texture of a poached egg. It's a true testament to the flavors of Scotland.
Join us as we delve into the history and preparation of this iconic dish. Watch as we expertly create the perfect poached egg to accompany the flavorful and flaky Finnan Haddie.
If you're a fan of Scottish cuisine, a lover of hearty breakfasts, or simply eager to explore the world of traditional dishes, hit the Like button and Share this video with fellow food enthusiasts. Let's celebrate the delicious simplicity of Finnan Haddie with Poached Egg together! ????????
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#FinnanHaddie #ScottishCuisine #1000FoodsToEat #FoodExploration #CulinaryJourney #FoodieAdventure #PoachedEgg #TraditionalDishes ????????????????????????????????????️
THE VICTORIAN BREAKFAST DISH I COOKED FOR THE QUEEN - SMOKED HADDOCK KEDGEREE
Kedgeree was the ultimate Victorian British breakfast comfort food but is traditionally made using (Finnan Haddie) smoked haddock. Once I was able to source it in the US... I just had to make the dish. Kedgeree came to the UK from India during the time of the Raj. British colonials so enjoyed a dish called Khichari/Khichdi a stew of beans, lentils and rice though the dish changed drastically by the time it reached London with the addition of fish, cream and boiled eggs. In 1800's London salmon was rare. It just wouldn't survive the stage coach journey south from Scotland. Haddock however was cured and smoked and arrived perfect, thus becoming the fish for the dish.
Stonington Maine is the home of Stonington Seafood and where Richard Penfold is dedicated to preserving this unique family tradition, and the remarkable flavor of Finnan Haddie (Smoked Haddock) Only the thickest fillets of hook-caught haddock from the world's most responsible and sustainable wild haddock fishery are used to prepare Richard's Finnan Haddie. Smoked in an authentic Torrey kiln from Scotland produces the characteristic glossy, light golden cure. No sugar, color, or preservatives are added — just light sea salt and wood smoke.
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Smoked Haddock Kedgeree
Makes 4 portions
1lb smoked haddock fillet, cut into pieces
3 cups cooked basmati rice,
4 eggs, hard boiled
1 TBS curry powder (or to taste)
2 cups milk
1-2 cups cream
3 tbsp chopped fresh parsley
salt and pepper
Place the haddock in a large pan, skin-side down. Pour over the milk and cover, bring to a gentle simmer on the stove. Cook the fish for 8–10 minutes until it flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor.
Reduce on the stove the milk and cream cooking liquor until it is the consistency of heavy cream. Whisk in the curry powder until dissolved. Add the cooked rice into the pan and stir in a little more cream if needed. Season with salt and pepper.
Flake the fish into chunky pieces and stir into the creamy rice. Warm the eggs in hot water and cut into quarters, place them on top of the rice and garnish with the chopped parsley.
theroyalchef.com
Marco Pierre White recipe for Smoked Haddock in Cheese Sauce
Marco Pierre White recipe for smoked haddock in a cheese sauce
An introduction to The Cornish Fishmonger's Smoked Haddock
The key ingredient in many fish chowders, and lending a lovely complexity to the humble fish pie, our naturally smoked haddock boasts a beautiful flavour.
Hand smoked over oak in our own kilns to a home cure, each of our haddock fillets are individually checked by hand for quality before being packaged.
The simplicity of using just oak and salt, means our haddock has an authentic flavour free from artificial preservatives or harsh chemicals.
The vibrant colour of our Smoked Haddock is completely natural, achieved by only selecting the freshest, best-quality fish, smoking for longer and in smaller batches.
Part 1 of 2 - Stavis Seafoods Salted and Smoked Fish Holiday Seminar
Part 1 of a 2 part Stavis Seafoods holiday seminar on salted and smoked fish. Products in this seminar include Baccala, Salt Cod, and Finnan Haddie (smoked Haddock).