Maritime
Baked Finnan Haddie
The oven method for busy kitchens
A 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.