Creamed Finnan Haddie (Smoked Haddock)

Recipe by Divaconviva
READY IN: 25mins




  • Cut the onions in half, slice thinly, then cut the slices in thirds.
  • Place the smoked fish,(cut in half if you need to make it fit into the skillet)onions and bay leaf into a large skillet and cover with water.
  • Bring to a boil over medium heat and simmer for about 10 - 15 minutes.
  • Remove from pan, drain all liquid, remove any skin or bones, discard bay leaf and flake the fish with a fork.
  • In the same skillet, melt butter, whisk in flour and cook over medium-low heat, stirring until the flour is foaming but not browned - about 1 or 2 minutes.
  • Over low heat, gradually add in 1 ½ cups of milk, bringing to a boil, whisking constantly until the sauce thickens.
  • Season with salt, pepper and optional nutmeg, and leave to simmer slowly for an additional 1-2 minutes. If sauce is too thick, add more milk, 1 tablespoon at a time, stirring constantly.
  • Add the flaked fish and onions into the sauce, stirring to combine and warm throughout.
  • Serve with boiled potatoes.