Advertisement
Finnan Haddock with Bacon and Potatoes
- Difficulty
Easy
By Lucy Madden
Published 2015
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 1 lb 450 <
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
I wasn't sure how this would turn out - it wasn't quite a soup and not quite a stew, but somewhere in-between. Nevertheless, comfort food for a cold evening.