How To make Finnan Haddie(And Smoked Fish Source)

Baked Haddock - Simple Delicious Recipe!

Here is a simple and delicious seafood recipe for baked haddock. The same recipe can be used with any fish, but of the fish we have tried, we like haddock the best.

THE VICTORIAN BREAKFAST DISH I COOKED FOR THE QUEEN - SMOKED HADDOCK KEDGEREE

Kedgeree was the ultimate Victorian British breakfast comfort food but is traditionally made using (Finnan Haddie) smoked haddock. Once I was able to source it in the US... I just had to make the dish. Kedgeree came to the UK from India during the time of the Raj. British colonials so enjoyed a dish called Khichari/Khichdi a stew of beans, lentils and rice though the dish changed drastically by the time it reached London with the addition of fish, cream and boiled eggs. In 1800's London salmon was rare. It just wouldn't survive the stage coach journey south from Scotland. Haddock however was cured and smoked and arrived perfect, thus becoming the fish for the dish.

Stonington Maine is the home of Stonington Seafood and where Richard Penfold is dedicated to preserving this unique family tradition, and the remarkable flavor of Finnan Haddie (Smoked Haddock) Only the thickest fillets of hook-caught haddock from the world's most responsible and sustainable wild haddock fishery are used to prepare Richard's Finnan Haddie. Smoked in an authentic Torrey kiln from Scotland produces the characteristic glossy, light golden cure. No sugar, color, or preservatives are added — just light sea salt and wood smoke.
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Smoked Haddock Kedgeree
Makes 4 portions

1lb smoked haddock fillet, cut into pieces
3 cups cooked basmati rice,
4 eggs, hard boiled
1 TBS curry powder (or to taste)
2 cups milk
1-2 cups cream
3 tbsp chopped fresh parsley
salt and pepper

Place the haddock in a large pan, skin-side down. Pour over the milk and cover, bring to a gentle simmer on the stove. Cook the fish for 8–10 minutes until it flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor.
Reduce on the stove the milk and cream cooking liquor until it is the consistency of heavy cream. Whisk in the curry powder until dissolved. Add the cooked rice into the pan and stir in a little more cream if needed. Season with salt and pepper.
Flake the fish into chunky pieces and stir into the creamy rice. Warm the eggs in hot water and cut into quarters, place them on top of the rice and garnish with the chopped parsley.

theroyalchef.com

An introduction to The Cornish Fishmonger's Smoked Haddock

The key ingredient in many fish chowders, and lending a lovely complexity to the humble fish pie, our naturally smoked haddock boasts a beautiful flavour.

Hand smoked over oak in our own kilns to a home cure, each of our haddock fillets are individually checked by hand for quality before being packaged.

The simplicity of using just oak and salt, means our haddock has an authentic flavour free from artificial preservatives or harsh chemicals.

The vibrant colour of our Smoked Haddock is completely natural, achieved by only selecting the freshest, best-quality fish, smoking for longer and in smaller batches.

Smoked Haddock Chowder | Delia Smith | BBC Studios

Delia goes through her recipe for a tasty smoked haddock chowder in this classic BBC clip from her One is Fun series.


This is a channel from BBC Studios who help fund new BBC programmes. Service information and feedback:

Smoked haddock creme fraiche butter and

quick 12 minute tasty recipe using fresh chives from my garden.
Ingredients. 2 or 3 Smoked Haddock Fillets
200g pot Creme Fraiche
150 ml Milk
freshly chopped Chives
freshly cracked Black Pepper

method:
place fillets in pan,add Pepper and Milk.
bring to and simmer for 8-12 mins. until fish becomes opaque.
remove fillets to plate.
add creme fraiche to pan bring to and simmer for 2 mins.
whisk in Butter.
return fish to pan briefly, sprinkle with chives and serve.

SmOkEd HaDdOcK BrUnCh

Delicious smoked haddock brunch recipe video served with sautéed asparagus, runny yolk egg and bacon, enjoy - funkyfoodies.com