Christina's Cucina

An impassioned Italian Scot sharing how to cook authentically, and travel with enthusiasm.

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

February 15th, 2016 | 28 Comments

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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!

Smoked Haddock and Leek Sauce on baked potatoesYou’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.

finnan haddie and leek sauce

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.

making Cullen Skink

Keep the fish in large flakes.

pieces of Finnan Haddie

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.

making fish and leek sauce

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.

flaked haddock, sauce, leeks

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

smoked haddock sauce with leeks
Spooning the sauce over a baked potato.

bite of smoked haddock and leeks

Click here to go to STONINGTON SEAFOOD’s site

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5.0 from 2 reviews
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Richard's Finnan Haddie and Leek Sauce Recipe (from Stonington Seafood)
Author: Richard Penfold
Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins
Serves: 4 servings
 
Ingredients
  • 1 lb Finnan Haddie (from Stonington Seafood)
  • 2½ cups (38 oz) whole milk
  • ¼ cup (2 oz) good quality butter (like Kerrygold)
  • 1½ tbsp all purpose flour
  • ½ 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
Instructions
  1. 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.
  2. When the fish is cooked, remove the skin. Keep the fish in large flakes.
  3. 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 thick, yet runny sauce is reached.
  4. Add the turmeric, English mustard powder, (cayenne, if using) and pepper. Stir well.
  5. In another pan, sautée 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.
  6. Stir over medium low heat until heated through. Adjust the sauce with the reserved milk to a desired consistency and serve as desired.
3.5.3208

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Cuisine, Dressings, Sauces, Syrups & Toppings, Egg Free, Entrees, Fish & Shellfish, Ingredient, Nut Free, Scottish (British), Special Diets, Types of Food · British Food, Finnan Haddies, Fish, haddies, haddock, Lent, Scottish, seafood, smoked fish, smoked haddock

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Reader Interactions

28 Responses

  1. Cullen Skink, Just a Strange Scottish Name for Smoked Haddock Chowder - Christina's Cucina says:
    October 23, 2017 at 8:22 pm

    […] Richard’s Finnan Haddie and Leek Sauce Recipe […]

    Reply
  2. shaun edmonds says:
    October 16, 2016 at 8:48 pm

    Finnan Haddie is one of my absolute favourite Scottish dishes, along with Cullen Skink, Balmoral Chicken and plain old Loch Fyne kippers. Please do Kedgeree, its a wonderful brunch recipe.

    Reply
  3. Brandon @ Kitchen Konfidence says:
    February 22, 2016 at 9:57 am

    Smoked fish is SO tasty. I need to give this a try.

    Reply
    • Christina says:
      February 22, 2016 at 8:58 pm

      I hope you do, Brandon!

      Reply
  4. Vicky @ Avocado Pesto says:
    February 22, 2016 at 7:31 am

    Sounds delicious! I have never had smoked haddock before but I love smoked fish (salmon, mackarel, etc) so I am sure I would love the haddock too!

    Reply
    • Christina says:
      February 22, 2016 at 8:59 pm

      Oh yes, Vicky, I’m sure you would love the haddock!

      Reply
  5. cynthia | What A Girl Eats says:
    February 21, 2016 at 1:15 pm

    I don’t think that’s an ugly duckling at all! I love smoked fish, so this is right up my alley!

    Reply
    • Christina says:
      February 22, 2016 at 8:59 pm

      Thanks, Cynthia!

      Reply
  6. David says:
    February 21, 2016 at 9:41 am

    Oh, I can only imagine how good this tastes! My folks loved dishes like this when I was growing up, and I miss that inexplicable comfort. Thanks, Christina!

    Reply
    • Christina says:
      February 22, 2016 at 9:00 pm

      I hope you can try it sometime, David! It’s lovely to recreate dishes from our past :)

      Reply
  7. Valentina says:
    February 20, 2016 at 9:27 pm

    This looks so incredibly delicious! And I’m saying that on a very full stomach! :-)

    Reply
    • Christina says:
      February 22, 2016 at 8:58 pm

      Thank you, Valentina! That’s saying something! :)

      Reply
  8. Karen says:
    February 20, 2016 at 1:36 am

    I absolutely LOVE Finnie Haddie and this looks TOTALLY divine Christina, I love smoked fish and with a creamy leek sauce – this is a heavenly way to serve it! Karen

    Reply
    • Christina says:
      February 20, 2016 at 9:01 am

      Thank you, Karen! It was very tasty!

      Reply
  9. fabiola@notjustbaked says:
    February 19, 2016 at 12:11 pm

    I’ve never seen anything like this, and it looks great! I need to make this for my Mom, she would love it.

    Reply
    • Christina says:
      February 20, 2016 at 9:02 am

      I bet she would, Fabiola! The smoked haddock really makes the dish!

      Reply
  10. Frank says:
    February 19, 2016 at 4:47 am

    The sauce has such a lovely golden color. The turmeric, I imagine—my new favorite spice. I add it to everything these days. And they say it’s good for you, too.

    Reply
    • Christina says:
      February 19, 2016 at 9:42 am

      You are correct, sir! Yes, turmeric is VERY good for you, too!

      Reply
  11. allie @ Through Her Looking Glass says:
    February 18, 2016 at 4:45 pm

    That flaky smoked haddock looks divine!!! Great recipe Christina, I can almost taste it. I still haven’t tried that Kerrygold butter you recommend and I need to!

    Reply
    • Christina says:
      February 19, 2016 at 9:41 am

      Oh Allie, you simply must! I hope you can find it soon! I hope you try smoked haddock, too!

      Reply
  12. Summer says:
    February 18, 2016 at 9:41 am

    This looks so mouthwatering ♥

    Reply
    • Christina says:
      February 19, 2016 at 9:40 am

      Thanks, Summer!

      Reply
  13. Cathy says:
    February 16, 2016 at 9:26 am

    I think I am now completely sold on smoked haddock!

    Reply
    • Christina says:
      February 19, 2016 at 9:40 am

      You’d love it, Cathy!!

      Reply
  14. Jill @ Teatime in Paris says:
    February 16, 2016 at 5:52 am

    I’m so glad you made this sauce out of the smoked haddock, Christina. It looks and sounds absolutely delicious and a fish pie with it? Yes! Also love you made a baked potato out of it too. Gosh, I’m suddenly feeling Scotland coming on. Nothing to beat good smoked haddie or a baked potato and put them to together? Heaven.

    Reply
    • Christina says:
      February 19, 2016 at 9:12 am

      I know you know how this would taste, Jill! Lucky for you that you do have access to smoked haddock so easily and can pop back over to Scotland on short notice! haha!

      Reply
  15. Lee says:
    February 15, 2016 at 1:36 pm

    Another must-try. You keep coming up with them, Christina!

    Reply
    • Christina says:
      February 15, 2016 at 10:48 pm

      Thank you, Lee, but I can’t take credit for this one! It doesn’t look very beautiful, but it surely tastes wonderful! :)

      Reply

Trackbacks

  1. Cullen Skink, Just a Strange Scottish Name for Smoked Haddock Chowder - Christina's Cucina says:
    October 23, 2017 at 8:22 pm

    […] Richard’s Finnan Haddie and Leek Sauce Recipe […]

    Reply

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Meet Christina

A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr)eating something scrumptious. When she isn't in the kitchen, she loves to travel, near and far, as long as good food is involved. Christina is on a mission to save authentic Italian dishes from extinction, and is constantly promoting Scottish (and British) food as some of the best cuisine the world has to offer—one steak pie and sticky toffee pudding at a time.



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