This hearty meal is inspired by the popular Scottish dish, the Finnan haddie. Whether served with bacon or in a rich risotto, grilled fish fillets and creamy egg sauce is a match made in heaven. 

Prep time: 0:20 hours / Cooking time: 0:25 hours / Serves 4



  • 2 Finnan haddocks, each approx. 257g
  • 1 bay leaf
  • 300mL fresh milk
  • 25g butter
  • 25g all-purpose flour
  • 2 eggs, hard-boiled and finely chopped
  • 1 tbsp fresh parsley, chopped
  • Pepper


  1. Place the haddock, skin side facing down in a large frying pan. Add the bay let and pepper to taste, then pour over the milk. Bring to boil, then gently simmer for 10-15 minutes or until tender.

  2. Transfer the fish to a warmed serving dish with a fish slice, reserving the milk. Cover dish and keep warm.

  3. Melt the butter in a saucepan. Add the flour and cook gently, stirring for 1-2 minutes. Remove saucepan from heat and gradually stir in the reserved milk. Bring to boil, stirring constantly, then simmer for 2-3 minutes until mixture is thick and smooth.

  4. Stir in the eggs and parsley. Pour the sauce into a sauceboat or jug and serve with the fish. Accompany with boiled potatoes, or serve on a bed of mashed potatoes.

    Recipe courtesy of Cook It Simply.