Smoked Finnan Haddock With Egg Sauce
True Finnan haddocks are smoked in Findon (corrupted to Finnan), near Aberdeen, but any properly smoked haddock - brownish not bright yellow in colour- will do for this dish.
SERVES 4
2 Finnan haddocks, each weighing about 275 g (10 oz)
1 bay leaf pepper
300 ml (1/2 pint) fresh milk
25 g (1 oz) butter
25 g (1 oz) plain flour
2 eggs, hard-boiled and finely chopped
15 ml (1 tbsp) chopped fresh parsley
1. Put the haddock, skin side down, in a large frying pan. Add the bay leaf and pepper to taste, then pour over the milk. Bring to the boil, then gently simmer for 10 - 15 minutes, until tender.
2. Transfer the fish to a warmed serving dish with a fish slice, reserving the milk. Cover and keep warm.
3. Melt the butter in a saucepan. Add the flour and cook gently, stirring, for 1-2 minutes. Remove from the heat and gradually stir in the reserved milk.
4. Bring to the boil, stirring constantly, then simmer for 2 - 3 minutes until thick and smooth. Stir in the eggs and parsley. Pour the sauce into a sauceboat or jug and serve with the fish. Accompany with boiled potatoes.
