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Yum !! Good stuff.... :-)
Posted By: Joe Ames In Response To: Finnie Haddy (Steve)
Date: Monday, February 11, 2002 at 7:32 p.m.
Here Ya' go Steve, hope one is as good as the one you remember.
Have Fun
:-)
Joe
-- FINNAN HADDIE
1 1/2 lbs. finnan haddie
2 tbsp. butter
Dash of pepper
1 tbsp. cornstarch
1 c. milkSkin the finnan haddie and cut in bite-size pieces. Melt butter in large heavy skillet and add the fish. Sprinkle with pepper. Cover lightly and cook very gently 5 to 10 minutes, no longer. Blend cornstarch with milk and cook, stirring until thickened. Pour over fish. Re-cover and simmer 5 more minutes. Serve with boiled or baked potatoes. Makes 4 to 6 servings.
-- CREAMED FINNAN HADDIE
2 lbs. Finnan haddie (or smoked haddock or cold)
Water
6 tbsp. butter or margarine
2 tbsp. minced onions
2 tbsp. minced green pepper
2 tbsp. minced pimiento
1 tsp. paprika
6 tbsp. flour
2 c. milkWipe Finnan haddie with a clean, damp cloth and put in a sauce pot. Add just enough water to cover and simmer over low heat 10 minutes or until fish flakes easily with a fork, then lift it out and drain, reserving the liquor. Coarsely flake fish with fork and set aside. Melt butter in a large skillet. Add onions, green pepper and pimiento and cook over heat. Blend paprika and flour into onion mixture. Measure 1 1/3 cups of the reserved liquor and combine with the milk. Slowly add and stir into flour mixture. Place over medium heat and cook about 5 minutes, stirring constantly until thickened. Add the flaked fish and stir gently. Heat thoroughly. Serve garnished with parsley, if desired. Makes 6-8 servings.
-- EPICUREAN FINNAN HADDIE
2 lb. finnan haddie
1 tbsp. finely chopped onion
2 tbsp. finely chopped green pepper
2 tbsp. finely chopped red pepper
2 tbsp. butter
1 tsp. salt
1/2 tsp. paprika
Few grains of cayenne
4 tbsp. flour
2 c. rich milkSoak finnan haddie in cold water for 1 hour. Drain; add fresh water to cover fish and simmer for 30 minutes. Drain and separate in flakes. Cook onion, green pepper and red pepper in butter for 5 minutes or until soft, but do not brown. Add salt, paprika, cayenne and flour. Stir until well blended. Add milk gradually. When thickened, add flaked finnan haddie. Serve over toast or in potato nests. Yield 6 servings.
-- CREAMED FINNAN HADDIE
1 c. picked over Finnan Haddie (smoked haddock), freed from bones*
2 c. rich milk
4 tbsp. flour
3 tbsp. melted butter
2 tbsp. lemon juice
Sifted browned crumbs
Oil and pepper*To make less salty, simmer gently and pour off water. Melt butter; add flour. Stir until well blended, then add milk gradually. Boil up gently, beating with a whip until very smooth. Add fish. Season with pepper and lemon juice. Oil small ramekins; fill with fish mixture. Lightly sprinkle with crumbs and bake in oven until browned. Serve on toast if you would like (omit crumbs), or pour into oiled baking dish and top with crumbs.
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