Nero Wolfe's Finnan Haddie (Smoked Haddock)
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
haddock
smoked |
|
| 1 | cup |
milk
|
|
| 1 | cup |
water
|
|
| ¼ | cup |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
heavy whipping cream
|
|
| 1 | x |
black pepper
to taste |
*
|
| ⅛ | teaspoon |
nutmeg
|
|
| 1 | tablespoon |
pimentos
chopped |
|
| 4 | large |
eggs
hard cooked |
|
| 1 | x |
bread crumbs
|
*
|
| 12 | each |
bread
triangles, fried in anchovy butter |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
haddock
smoked |
|
| 237 | ml |
milk
|
|
| 237 | ml |
water
|
|
| 59 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 473 | ml |
heavy whipping cream
|
|
| 1 | x |
black pepper
to taste |
*
|
| 0.6 | ml |
nutmeg
|
|
| 15 | ml |
pimentos
chopped |
|
| 4 | large |
eggs
hard cooked |
|
| 1 | x |
bread crumbs
|
*
|
| 12 | each |
bread
triangles, fried in anchovy butter |
*
|
Directions
Soak finnan haddie in water to cover for 1 hour.
Drain and put into a large saucepan, covering with the milk and water.
Bring to a boil, remove from the heat and let stand for 10 to 15 minutes.
When cooled, remove the skin and bones, reserving the stock.
Melt the butter in a heavy- bottomed saucepan.
Stir in the flour and cook over direct low heat until smooth.
Add the cream and 1¼ cups of the reserved stock; continue to cook, stirring occasionally, until the mixture is slightly thickened.
Season with pepper and nutmeg.
When the sauce is thick enough to coat a spoon, remove it from the heat, measure out ¼ cup, and set it aside.
Break the finnan haddie into pieces and fold them into the sauce.
Simmer gently over low heat for a few minutes until the fish is warmed.
Pour the mixture into a shallow casserole; cover with the pimiento and sliced hard-cooked eggs and pour the reserved ¼ cup of sauce over the eggs.
Sprinkle the dish with bread crumbs and place under a hot broiler to brown.
Serve with the anchovy toast.
