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Ingredientes

Cost per recipe $4.67 view details

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).

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 857g
Calories 1666  
Calories from Fat 1262 76%
Total Fat 143.42g 179%
Saturated Fat 87.92g 352%
Trans Fat 0.0g  
Cholesterol 467mg 156%
Sodium 665mg 28%
Potassium 756mg 22%
Total Carbs 78.34g 21%
Dietary Fiber 2.0g 7%
Sugars 20.05g 13%
Protein 21.7g 35%
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