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: IÂ 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.
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- 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
- 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 thick, yet runny sauce is reached.
- Add the turmeric, English mustard powder, (cayenne, if using) and pepper. Stir well.
- 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.
- Stir over medium low heat until heated through. Adjust the sauce with the reserved milk to a desired consistency and serve as desired.
[…] Richard’s Finnan Haddie and Leek Sauce Recipe […]
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.
Smoked fish is SO tasty. I need to give this a try.
I hope you do, Brandon!
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!
Oh yes, Vicky, I’m sure you would love the haddock!
I don’t think that’s an ugly duckling at all! I love smoked fish, so this is right up my alley!
Thanks, Cynthia!
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!
I hope you can try it sometime, David! It’s lovely to recreate dishes from our past :)
This looks so incredibly delicious! And I’m saying that on a very full stomach! :-)
Thank you, Valentina! That’s saying something! :)
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
Thank you, Karen! It was very tasty!
I’ve never seen anything like this, and it looks great! I need to make this for my Mom, she would love it.
I bet she would, Fabiola! The smoked haddock really makes the dish!
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.
You are correct, sir! Yes, turmeric is VERY good for you, too!
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!
Oh Allie, you simply must! I hope you can find it soon! I hope you try smoked haddock, too!
This looks so mouthwatering ♥
Thanks, Summer!
I think I am now completely sold on smoked haddock!
You’d love it, Cathy!!
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.
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!
Another must-try. You keep coming up with them, Christina!
Thank you, Lee, but I can’t take credit for this one! It doesn’t look very beautiful, but it surely tastes wonderful! :)