Finnan Haddock with Bacon and Potatoes

Name: Finnan Haddock with Bacon and Potatoes
Ingredients: Sea salt (if needed) and freshly ground black pepper; 4 rashers streaky bacon, chopped; Chopped parsley; 3 eggs, beaten; 1½ lb (700 g) potatoes, cleaned, cooked and diced; 1 lb (450 g) smoked haddock fillets; ¾ pint (400 ml) milk; 2 tablespoons flour; 2 tablespoons butter

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

True Finnan haddock is a mellow yellow. It has been smoked on the bone or as fillets and is a superior (kettle of) fish to the bright yellow haddock that is probably artificially dyed. It is well worth seeking out.

Ingredients

1½ lb (700 g) potatoes, cleaned, cooked and diced
1 lb (450 <

Main course
July

Method

Poach the haddock in the milk for about 5 minutes until the flakes separate easily. Drain, reserving the milk and flake the fish removing any skin and bones.

In a saucepan, melt the butter and fry the bacon. Stir in the flour and then add the milk to make a smooth sauce. Add a little water if too thick. Put in the potatoes, fish and seasoning and heat through. Stir in the eggs over a ge