Finnan Haddie Recipe

Finnan Haddie, a traditional Scottish dish, is a delightful smoked haddock recipe that has been enjoyed for centuries. The name "Finnan Haddie" is believed to be derived from the Scottish village of Findon, where this smoked haddock preparation is said to have originated. This dish has become an integral part of Scottish cuisine and has gained popularity around the world.

Finnan Haddie is prepared using smoked haddock, which imparts a rich and smoky flavor to the dish. The fish is typically parboiled for a short period and then broiled, giving it a tender and succulent texture. Alternatively, it can be baked in a pan with a combination of milk and water, enabling the flavors to meld together perfectly.

To prepare this delectable dish, follow these steps:

1. Parboiling: Begin by preheating your broiler. Fill a pot with water, enough to cover the haddock fillets, and bring it to a boil. Add the smoked haddock fillets to the boiling water and cook them for about 10 minutes. Parboiling helps remove excess saltiness and ensures that the fish retains its moisture.

2. Broiling: Once the haddock is parboiled, remove it from the water and transfer it to a broiler pan. Place the pan under the preheated broiler and cook the fish for another few minutes on each side, or until it turns golden brown and slightly crispy. This method of preparation is similar to cooking fresh fish, allowing the smoky flavors to develop beautifully.

3. Baking: If you prefer to bake the Finnan Haddie instead, preheat your oven to a moderate temperature. Place the parboiled haddock fillets in a baking pan. Pour one cup of milk and one cup of water into the pan, ensuring that the liquid mixture covers the fish. Cover the pan with a lid or aluminum foil to create a sealed environment for the haddock to cook.

4. Cooking: Place the covered pan in the oven and cook the haddock for approximately 10 minutes. The combined heat from the oven and the liquid will gently cook the fish, infusing it with the flavors of the milk and water. This cooking method ensures that the Finnan Haddie remains moist and succulent.

5. Seasoning: After the haddock is cooked, remove the lid or foil from the pan and carefully drain the liquid. The fish should be slightly flaky at this point. Spread a generous amount of butter over the cooked haddock fillets, allowing it to melt and coat the fish. Season the Finnan Haddie with freshly ground black pepper to add a hint of warmth and enhance the flavors.

Finnan Haddie can be served as a main course alongside a variety of accompaniments. It pairs exceptionally well with buttered new potatoes, steamed vegetables, or a simple garden salad. The smoky and savory flavors of the haddock create a delightful contrast with the buttery and peppery notes, making each bite a true delight.

Fun Fact: Historically, Finnan Haddie was prepared by hanging haddock from chimneys to be cured by the smoke emitted during the process of peat fires. This ancient smoking method contributed to its unique taste and texture, making it a beloved dish among the Scottish locals.

Similar dishes across other cultures include the Swedish "Gravlox," which involves curing salmon using a mixture of salt, sugar, and dill. Another popular smoked fish recipe is "Kedgeree" from India, which combines smoked haddock with rice, eggs, and various spices. These dishes showcase the versatility of smoked fish and how it can be combined with different ingredients and flavors to create an array of mouthwatering meals.

Now that you know how to prepare the classic Scottish dish, Finnan Haddie, get ready to indulge in a delightful culinary experience. Whether you choose to broil or bake this smoked haddock, the result will be a flavorful and satisfying dish that will transport you to the misty highlands of Scotland.



Viewed 3236 times.

Other Recipes from Fish

Force Meat Balls For Chowder
Oysters A La Marechale
Toasted Angels
Oyster Patés
Scalloped Clams
Shrimp Or Oyster Curry
Shrimps A La Bordelaise
Shrimps With Tomato
Saute Of Shrimps
Crab A La Creole
Sole A La Normandie
Filet Of Sole A La Bohemian
Baked Sole
Flounders A La Magouze
Salmon A La Melville
Stewed Haddock
Bacalas A La Viscaina
Baked Sardines
Sardines With Cheese
Scalloped Fish Roe
Sponge Dumplings
Shad, April To June.
To Clean Fish
To Open Fish