Finnan Haddie with Onions & Egg Sauce

Recipe by Aroostook
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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