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Receta Finnan Haddie
by Global Cookbook

Finnan Haddie
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Ingredientes

  • 2 lb finnan haddie (smoked haddock)
  • 1 c. lowfat milk
  • 1 c. water
  • 1/4 c. butter
  • 3 Tbsp. flour
  • 2 c. heavy cream Black pepper to taste
  • 1/8 tsp nutmeg
  • 8 slc toast or possibly 4 biscuits, halved

Direcciones

  1. Soak finnan haddie in water to cover for 1 hour. Drain and put into a large saucepan, covering with the lowfat milk and water. Bring to a boil, remove from the heat and let stand for 10 to 15 min. When cooled, remove the skin and bones, reserving the stock. Heat the butter in a heavy-bottomed saucepan. Stir in the flour and cook over direct low heat till smooth. Add in the cream and 1 1/4 c. of the reserved stock; continue to cook, stirring occasionally, till the mix is slightly thickened. Season with pepper and nutmeg.
  2. When the sauce is thick sufficient to coat a spoon, remove it from the heat. Break the finnan haddie into pcs and fold them into the sauce. Simmer gently over low heat for a few min till the fish is warmed. To serve, spoon the fish and sauce over the toast or possibly biscuits.
  3. My grandmother always served finnan haddie over toast or possibly buttermilk biscuits.
  4. This recipe comes close to theway she made it (she never used a recipe).