Smoked Finnan Haddock with Egg Sauce

Smoked Finnan Haddock with Egg Sauce

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True Finnan haddocks are smoked in Findon (corrupted to Finnan), near Aberdeen, but any properly smoked haddock - brownish not bright yellow in colour - will do for this dish
Servings: 4
Calories: 249


  • 2 Finnan haddocks each weighing about 10 oz
  • 1 bay leaf
  • pepper
  • 1/2 pint fresh milk
  • 1 oz butter
  • 1 oz plain flour
  • 2 eggs hard-boiled and finely chopped
  • 1 tbsp chopped fresh parsley


  • Put the haddock, skin side down, in a large frying pan. Add the bay leaf and pepper to taste, then pour over the milk. Bring to the boil, then gently simmer for 10 - 15 minutes, until tender.
  • Transfer the fish to a warmed serving dish with a fish slice, reserving the milk. Cover and keep warm.
  • Melt the butter in a saucepan. Add the flour and cook gently, stirring, for 1 — 2 minutes. Remove from the heat and gradually stir in the reserved milk. Bring to the boil, stirring constantly, then simmer for 2 - 3 minutes until 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.
Calories: 249 kcal
Carbohydrates: 8 g
Protein: 29 g
Fat: 10g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 180 mg
Sodium: 410 mg
Potassium: 529 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 558 IU
Vitamin C: 1 mg
Calcium: 99 mg
Iron: 1 mg
Cuisine British
Ingredients Fish & Seafood, Haddock
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