Maritime
Creamed Finnan Haddie
Smoked haddock in a warm cream sauce
IODE Fort Monckton Cook Book, Moncton NB, 1941Finnan haddie — smoked haddock — was a fixture of Maritime breakfasts and suppers alike. This preparation from the 1941 IODE cookbook is simple and deeply satisfying: the smoky fish poached in milk, then finished in a rich cream sauce.
Source: IODE Fort Monckton Cook Book, Moncton NB, 1941
Ingredients
- 1½ lbs finnan haddie (smoked haddock)
- 2 cups milk (for poaching)
- 3 tbsp butter
- 3 tbsp flour
- 1½ cups milk (for sauce)
- ½ cup light cream
- Salt and white pepper
- Pinch of nutmeg
- Toast or boiled potatoes for serving
Instructions
- Place the finnan haddie in a wide pan and cover with 2 cups of milk. Bring slowly to a simmer and poach for 15 minutes until the fish flakes easily.
- Remove fish and drain. Discard poaching milk. Flake the fish, removing any bones and skin.
- Melt butter in a saucepan over medium heat. Stir in flour and cook 2 minutes.
- Gradually whisk in the 1½ cups of milk and the cream. Cook, stirring, until the sauce thickens smoothly.
- Fold in the flaked fish. Season carefully with pepper and nutmeg — the fish is already salted from smoking.
- Serve over toast or alongside boiled potatoes.
✦ Kitchen Notes
- From the IODE Fort Monckton Cook Book, Moncton NB, 1941.
- Real finnan haddie — cold-smoked over peat — was common in NB markets. Today, any smoked haddock fillet works well.