CookEat Recipe
Findon Haddock with Cream Sauce
Pieces of smoked Findon haddock finished in a lightly seasoned cream sauce.
Method
Steps
Step 1
Start with the two and a half pounds plump, undyed cold-smoked Findon or Finnan-style haddock intended for cooking. Remove all skin and bones, then cut all the recovered flesh into half-inch pieces. Bring the one pint water to a boil, add the fish and gently boil for five minutes. Lift out and drain on a sieve, discarding the cooking water.
Step 2
In a small saucepan mix the one ounce butter and one ounce flour. Heat for one minute, stirring briskly. Pour in the one gill milk and half gill cream. Add the two saltspoons salt, one saltspoon cayenne and half saltspoon freshly grated nutmeg, then stir briskly until the sauce comes to a boil.
Step 3
Add all the drained haddock to the sauce and toss gently. Cook for five minutes as a guide, continuing if needed until the centres of the fish pieces reach at least 145°F. Transfer to a deep hot dish and serve promptly.
Cooked it? Rate it.
Cooked 0 times