Finnan Haddie with Onions & Egg Sauce

Aroostook's Note:

Smoked fish, onions and egg sauce served over hot mashed potatoes... a old fashioned and traditional Irish dish from my Grandmother Chaplin.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

Fish

• 1 lb smoked fish fillet
• 2 cups water
• 1 bay leaf (optional)

Onions

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 large onions , sliced thin
• 2 tablespoons chopped green onion tops , for garnish (green part only)
• black pepper , to taste,for garnish

Egg Sauce

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 3 hard-boiled eggs , chopped
• 1 dash salt
• 1 dash pepper

Directions:

1. Fish and onions should be cooked at the same time: Keep both warm while making egg sauce.
2. This dish is served with hot mashed potatoes…enough for four servings.
3. Fish: Cut the fish into strips and place it in a saucepan with water, bay leaf, enough to cover the fish.
4. Bring the mixture to a simmer and cook for 20 minutes.
5. Set aside, discard bay leaf, and use a fork to flake the fish into pieces.
6. Place over low heat.
7. Onions: In a large skillet, melt the butter with the oil over medium heat.
8. Add the onion and cook, stirring, until the onions are golden brown and cooked through.
9. Set aside warming and start egg sauce.
10. Egg sauce: In heavy saucepan over low heat, melt butter.
11. Stir in flour with a wire whisk.
12. Cook over low heat for three minutes, stirring constantly.
13. Do not allow the mixture to brown.
14. Gradually stir in milk, whisking constantly.
15. Cook over low heat for 3-5 more minutes until sauce begins to thicken.
16. Season to taste then add chopped egg.
17. Drain fish.
18. To serve: Place a serving of onions on mashed potatoes, top w/ a serving of smoked fish.
19. Pour egg sauce over fish/potatoes and garnish with green onion tops and pepper.
20. Serve immediately.

Reviews

[davinandkennard]

You must have been reading the Tate side of my heart!!! I have yearned for this dish for years!!! Thanks for sharing!!! T.J.