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