Maritime
Baked Finnan Haddie
The oven method for busy kitchens
IODE Fort Monckton Cook Book, Moncton NB, 1941A straightforward oven version of the Maritime smoked haddock classic, from the 1941 IODE Fort Monckton cookbook. Butter, cream, and the oven do most of the work — the result is rich, smoky, and perfect over boiled potatoes.
Source: IODE Fort Monckton Cook Book, Moncton NB, 1941
Ingredients
- 1½ lbs finnan haddie (smoked haddock)
- 1 cup milk
- ½ cup light cream
- 2 tbsp butter, cut in pieces
- White pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Place finnan haddie in a buttered baking dish. Pour milk and cream over the fish.
- Dot the top with butter pieces.
- Bake uncovered for 25–30 minutes until the fish flakes easily and the sauce is lightly reduced.
- Season with white pepper. Garnish with parsley.
- Serve directly from the dish with boiled potatoes or bread.
✦ Kitchen Notes
- From the IODE Fort Monckton Cook Book, Moncton NB, 1941.