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Broiled Smoked Findon Haddock with Herb Butter

Name: Broiled Smoked Findon Haddock with Herb Butter
Ingredients: 680 Gramme Smoked haddock — Thick smoked Findon or Finnan haddock, about one and a half pounds; source unit: gramme; 21 Gramme Butter — Butter for complete No. 7 herb butter; source unit: gramme; 0.5 Teaspoon Parsley — Parsley, washed, dried and finely chopped for complete No. 7 herb butter; source unit: teaspoon; 0.25 Teaspoon Chervil — Chervil, washed, dried and finely chopped for complete No. 7 herb butter; source unit: teaspoon; 0.5 Teaspoon Lemon juice — Fresh lemon juice for complete No. 7 herb butter; source unit: teaspoon; 0.25 Teaspoon Salt — Salt, estimated from one saltspoon for complete No. 7 herb butter; source unit: teaspoon; 0.125 Teaspoon White pepper — White pepper, estimated from half a saltspoon for complete No. 7 herb butter; source unit: teaspoon; Oil — Food-grade oil for lightly coating smoked haddock

Thick smoked haddock brushed with oil, broiled and served with lemon-herb maître d’hôtel butter. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0076. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Identify a commercially safe thick smoked Findon/Finnan haddock product before preparation; do not infer from the name whether it is already fully cooked. Use a clean broiler and check each fish piece at its thick centre for at least 70°C, the modern Health Canada fish endpoint, rather than relying on the printed five minutes per face. Prepare the complete No. 7 herb butter from its measured ingredients, refrigerate until needed and spread it on the hot fish immediately before serving. The butter method is embedded here. Limites : Exact smoked product, salt level, thickness, cut, piece count and safe broil duration require product identification. No. 7 herb butter may leave surplus because its amount is not matched to a printed fish piece count. Product identity and portion scale must be recorded at preparation; no physical cooking, temperature measurement or tasting is claimed.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

680 Gramme approximately 1 and one half poundsSmoked haddockThick smoked Findon or Finnan haddock, about one and a half pounds; source unit: gramme
21 Gramme approximately three quarters ouncesButterButter for complete No. 7 herb butter; source unit: gramme
0.5 Teaspoon ParsleyParsley, washed, dried and finely chopped for complete No. 7 herb butter; source unit: teaspoon
0.25 Teaspoon ChervilChervil, washed, dried and finely chopped for complete No. 7 herb butter; source unit: teaspoon
0.5 Teaspoon Lemon juiceFresh lemon juice for complete No. 7 herb butter; source unit: teaspoon
0.25 Teaspoon SaltSalt, estimated from one saltspoon for complete No. 7 herb butter; source unit: teaspoon
0.125 Teaspoon White pepperWhite pepper, estimated from half a saltspoon for complete No. 7 herb butter; source unit: teaspoon
OilFood-grade oil for lightly coating smoked haddock

Method

Steps

Step 1
Prepare a complete No. 7 herb butter: mash approximately 21 g cool butter with the measured chopped parsley and chervil, lemon juice, estimated salt and white pepper until evenly mixed. Cover and refrigerate until the fish is ready.
Step 2
Lightly coat the identified smoked haddock pieces with a little food-grade oil. Arrange them in a clean double broiler or comparable broiler without crowding.
Step 3
Broil, using the printed five minutes per side only as a guide. Turn carefully and continue until a clean thermometer reads at least 70°C in the thick centre of every piece; actual time varies with product and thickness.
Step 4
Transfer with clean utensils to a warm clean plate. Spread the chilled No. 7 herb butter over the hot haddock just before service; use only what fits naturally, without claiming a source service amount.

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