Nero wolfe's finnan haddie (smoked haddock)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Finnan haddie (smoked haddock |
| 1 | cup | Milk |
| 1 | cup | Water |
| ¼ | cup | Butter |
| 3 | tablespoons | Flour |
| 2 | cups | Heavy cream |
| Freshly ground black pepper to taste | ||
| ⅛ | teaspoon | Nutmeg |
| 1 | tablespoon | Chopped pimiento |
| 4 | Hard cooked eggs | |
| Bread crumbs | ||
| 12 | Bread triangles fried in anchovy butter | |
Directions
Soak finnan haddie in water to cover for 1 hour. Drain and put into a large saucepan, covering with the milk and water. Bring to a boil, remove from the heat and let stand for 10 to 15 minutes. When cooled, remove the skin and bones, reserving the stock. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook over direct low heat until smooth. Add the cream and 1¼ cups of the reserved stock; continue to cook, stirring occasionally, until the mixture is slightly thickened. Season with pepper and nutmeg. When the sauce is thick enough to coat a spoon, remove it from the heat, measure out ¼ cup, and set it aside. Break the finnan haddie into pieces and fold them into the sauce. Simmer gently over low heat for a few minutes until the fish is warmed. Pour the mixture into a shallow casserole; cover with the pimiento and sliced hard-cooked eggs and pour the reserved ¼ cup of sauce over the eggs. Sprinkle the dish with bread crumbs and place under a hot broiler to brown. Serve with the anchovy toast.