Richard’s Finnan Haddie and Leek Sauce Recipe (from Stonington Seafood)

Richard’s Finnan Haddie and Leek Sauce recipe (from Stonington Seafood) may not win any beauty prizes, but it won’t matter when you taste the delicious combination of flavors!

You’ll remember that I recently posted a wonderful smoked fish chowder recipe called, Cullen Skink.

Well, if you’ve tried smoked haddock, and have fallen in love with it as most everyone does, then you need to know that it truly is so versatile as well as being incredibly delicious!

Disclosure: I was given 2 smoked haddock from Stonington Seafood. As always, all opinions strictly mine.

I had wanted to try making kedgeree (a smoked fish, curry and rice dish), but because I used most of the haddies to make Cullen Skink three times (my family loved it!) I only had one pound left. It was difficult to decide what to make with the last pound, but once I saw Stonington Seafood’s recipe card for Richard’s Smoked Haddie and Leek Sauce, I just had to try it. I had no regrets afterwards: it sounded wonderful, and it was. The fish flavor comes through as the leek sauce is light and not overly spiced. I served it over baked potatoes, however, Richard suggests it can also be poured over pasta, sautéed vegetables, with mashed potatoes or made into a fish pie.

I was given permission to share this fabulous recipe with all of you. It’s a great recipe for no-meat Fridays during Lent, and any other time, to be honest!

Richard’s Finnan Haddie and Leek Sauce

very slightly adapted from a recipe by Richard Penfold

Ingredients

1 lb Finnan Haddie (from Stonington Seafood)
2 1/2 cups (38 oz) whole milk
1/4 cup (2 oz) good quality butter (like Kerrygold)
1 1/2 tbsp all purpose flour
1/2 tsp turmeric
1 tsp Coleman’s English Mustard powder
1 tsp freshly ground black pepper
optional (pinch of cayenne)
2 medium leeks, cleaned and sliced

Heat the milk to a medium simmer, then add the smoked haddock to the pan, in large pieces, skin side down. Simmer for four minutes, then remove from heat and allow to remain in the milk a further 2 minutes (6 minutes, total cooking time). Pour the milk into a jug.

When the fish is cooked, remove the skin.

Keep the fish in large flakes.

Melt 1 ounce (1/4 stick) butter in a small pot, then add the flour. Stir and cook for a few minutes, but do not allow to brown. Start adding the reserved milk a little at a time, creating a sauce, (keeping a third of the milk set aside.) Continue adding the milk until a relatively thick consistency is reached (without being too thick-see photos.)

Add the turmeric, English mustard powder, (cayenne, if using) and pepper. Stir well.

In another pan, sauté the leek in the remaining 1 ounce of butter, then add to the sauce. Add the flaked smoked haddock, including any juice that has accumulated.

Stir over medium low heat until heated through. Adjust the sauce with the reserved milk to a desired consistency and serve as desired.

Spooning the sauce over a baked potato.

Click here to go to STONINGTON SEAFOOD’s site

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