I love smoked haddock and remember this fondly along with kippers for Saturday breakfast at home in the north of England, and if we were lucky we would also have them for tea (dinner).
This recipe feeds 4-6 and is great for any meal, even brunch.
The smoked haddock should be golden and opaque if it is bright yellow it has been dyed and is not a good quality.
2 pounds finnan haddock, cut into 4 pieces (smoked haddock)
2 cups water
2 cups milk (plant based milk is fine)
1 red pepper chopped (optional)
2 cups chopped onions
1/2 cup butter (1 stick)
1/2 cup all purpose flour
3 cups single cream
1 cup minced parsley(optional)
1 cup sliced fresh tomatoes (optional)
1 cup buttered breadcrumbs (saute fresh breadcrumbs in melted butter until they turn golden,remove from pan and set aside to cool).
Soak the fish in combined water and milk for about 2 hours.
Then simmer the fish in the same liquor for 20 mins.
Preheat oven 400f
In a saucepan melt the butter and saute the onions and pepper until onion is transparent.
Slowly add the flour and cook well, to blond, color..do not let it get brown.
Gradually, stirring all the time, add the cold cream, mixing well to maintain a smooth sauce.
Add 2 cups the cooking liquor, again gradually until the sauce is thick and smooth.
Add the fish either in 4 pieces or flake it, removing any bones & skin. Add the minced parsley.
Test seasonings adding salt and pepper.
pour this mix into a greased 2-3 qt ovenproof dish.
Top with sliced tomatoes and buttered crumbs.
Bake 20 mins on a lined cookie sheet or until top is browned.
Great with steamed rice, Hot biscuits (scones) ,wholewheat toast, steamed spinach & etc.
Use any firm, fleshed fish, or shrimp/shellfish
Add sliced mushrooms to the sauce
Add any cooked vegetables to the sauce, carrots, peas, sweetcorn, green beans & etc.
OR serve on a toasted muffin/wholewheat buttered toast and top with a poached egg..for a "finnan Benedict"