Non-VegetarianScottish cuisine Main Course

Finnan Haddie

Name: Finnan Haddie
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Scottish
Ingredients: 600 g finnan haddie; 450 ml Whole milk; 50 ml double cream; 40 g Unsalted butter; 2 fresh bay leaves; 8 Black peppercorns; 2 tbsp Fresh chives; 1 tbsp fresh flat-leaf parsley; 0.25 tsp Ground black pepper

Tender cold-smoked haddock gently poached in creamy, buttery milk with bay and black pepper. A comforting Scottish coastal classic served with boiled tatties.

🇬🇧United Kingdom· North East Scotland

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 9 gathered

Servings

600 g finnan haddie — undyed cold-smoked haddock fillets, cut into 4 portions
450 ml Whole milk — fresh full-fat
50 ml double cream — optional for extra richness
40 g Unsalted butter — diced
2 fresh bay leaves — bruised gently
8 Black peppercorns — whole
2 tbsp Fresh chives — finely snipped
1 tbsp fresh flat-leaf parsley — finely chopped
¼ tsp Ground black pepper — freshly cracked to season

Equipment

•Wide shallow frying pan or sauté pan
•Fish slice or slotted spatula
•Measuring jug
•Small saucepan

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 20 g
carbs: 6 g
fibre: 0 g
protein: 34 g
calories: 340 kcal

Instructions

1
Place the haddock fillets skin-side down in a single layer in a wide shallow pan.
2
Pour the whole milk and double cream over the fish until partially submerged.
3
Add the bay leaves, whole black peppercorns, and half of the diced butter to the pan.
4
Set the pan over medium heat on the hob and bring the liquid gently to a bare simmer.
5
Reduce the heat to low and cover the pan loosely with a lid or greaseproof paper.
6
Poach gently for 8 to 10 minutes until the fish flakes easily when pressed.
7
Lift the haddock carefully onto warm serving plates using a fish slice.
8
Whisk the remaining butter into the warm poaching milk over low heat until glossy.
9
Ladle the buttery poaching liquor over the fish.
10
Garnish with snipped chives, chopped parsley, and freshly cracked black pepper before serving immediately.

Chef's tips

Use undyed pale smoked haddock rather than bright yellow dyed fish for an authentic delicate smoke flavour. Do not let the milk boil rapidly, or the fish will toughen and the poaching liquor may curdle.

Ingredient substitutions

Finnan haddie → any quality undyed cold-smoked white fish such as cod or coley
double cream → an equal quantity of extra whole milk for a lighter liquor

Storage

Store leftover poached fish and strained liquor in an airtight container in the fridge for up to 2 days.

Reheating

Warm gently in a small covered pan with the reserved poaching liquor over low heat on the hob until heated through.

Common mistakes to avoid

•Boiling the poaching milk vigorously, which toughens the delicate smoked fish.
•Adding extra table salt without tasting first, as smoked haddock naturally contains salt from curing.
•Using bright yellow dyed haddock, which has an artificial chemical flavour and harsh colour.

Serving suggestions

Serve alongside hot boiled new tatties (potatoes) tossed in melted butter.Pair with thick slices of warm buttered oatcakes or crusty bread for dipping.Top each fillet with a freshly poached egg for a traditional luxury Scottish breakfast.