Finnan Haddie Traditional Scottish Breakfast Smoked Haddock Cooked Slowly pour in the heavy cream while stirring constantly to create a creamy sauce. remove the finnan haddie fillets from the milk and pat them dry with a paper towel. gently place the fillets into the creamy sauce, ensuring they are fully submerged. cook the fillets in the sauce over low heat for 10 15 minutes, or until they are heated through. First, make a brine: add the sugar and salt to 500 ml of water in a small saucepan, and heat until it just dissolves. pour the mixture into a large bowl, add about 500 g of ice to cool things off, and then add another 1000 ml of cold water. stir or let sit until the ice dissolves. when the mixture is quite cool refrigerate if necessary add.
Finnan Haddie Traditional Scottish Breakfast Smoked Haddock Cooked Make the hollandaise sauce and keep it warm, off the heat over a pan of warm water. bring the milk and 10 fl oz of water to boil in a shallow pan. add the bay leaves, peppercorns, onions and smoked haddock pieces, bring back to simmer and poach for 4 minutes. lift out the haddock onto a plate, peel off the skin and keep warm. 2 potatoes, peeled and diced. 2 cups of fish stock. 1 cup of milk. salt and pepper to taste. chopped parsley for garnish. instructions: soak the finnan haddie in cold water for 30 minutes to remove excess salt. in a large pot, melt the butter and sauté the onion until soft. add the diced potatoes and fish stock to the pot. Preheat oven to 325 degrees f (165 degrees c). place smoked haddock into a glass baking dish. whisk flour into the melted butter until smooth, then whisk in milk, and pour over the haddock. bake in preheated oven until the sauce has thickened, and the fish flakes easily with a fork, about 35 minutes. i made it. Method: place the thinly sliced onion in the base of a large pan. cut the smoked haddock into pieces about ½" to an inch (2cm) wide and spread over the onion. mix the milk, pepper and mustard and pour over the fish. bring to the boil slowly, reduce the heat to low and simmer covered for five minutes.
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