Finnan Haddie with a Nova Scotian Twist
Calling all haddock lovers! This traditional recipe is a great, hearty meal for the winter months. With a splash of white wine from one of Nova Scotia’s beautiful vineyards, it will taste just like home.
|6||slices of double smoked bacon (diced)|
|8||hard boiled eggs|
|1/2 cup + 2 tbsp||butter|
|1||medium onion, diced|
|2 cups||35% cream|
|1 cup||2% milk|
|1 tsp||hot sauce|
|1 tsp||dried mustard|
|3 (approx. 1 1/2 lbs)||haddock fillets|
|1 tbsp||fresh chopped parsley|
|2||green onions, diced|
|1 oz||NS white wine|
|to taste||fresh lemon|
- Saute diced bacon over medium-high heat until crispy and set aside.
- Place eggs into a heavy bottom saucepan. Cover with warm water, place over medium-high heat, and bring to a boil. Once water has boiled, turn heat off, cover, and let sit for 10 minutes.
- Rinse cooked eggs under cold water and peel.
- Melt 2 tablespoons of butter in heavy bottom saucepan and add diced onions. Saute until soft and translucent, but do not brown. Add milk, cream, hot sauce, and dried mustard. Bring to a hard simmer.
- Cut each haddock fillet into 3 pieces. Begin by placing thicker loin parts into pan, poach for 1 minute, then add thinner pieces and continue to poach for 4 minutes total.
- Remove fish from pan, set aside, and stir in parsley and green onions.
- While fish is poaching, melt 1/2 cup of butter into saucepan. Once melted, remove from heat and stir in 1/2 cup of flour and mix until well combined, creating a blonde roux.
- Once roux is cooked, began adding it to the cream mixture, a few tablespoons at a time. Continue stirring until the sauce is slightly thickened and coats back of the spoon.
- Cut boiled eggs into quarters and add them to the sauce along with the fish, bacon, white wine, and salt and pepper. Gently stir everything and warm over low heat until everything is heated through.
- Cut crusty bread into slices, toast, and butter.
- Place toasted bread on a plate and spoon the Finnan Haddie on top. Finish with a squeeze of fresh lemon and garnish with green onions and parsley as desired.
Local Source Guide
Hot sauce: Look for Mad Gringo Hot Sauce at your local grocery retailer.
Wine: Jost Vineyards, Petite Riviere Vineyards, Blomidon Estate Winery, Benjamin Bridge, Avondale Sky Winery, Casa Nova Fine Beverages, Grand Pre Wines, Gaspereau Vineyards, Luckett Vineyards, Lightfoot & Wolfville Vineyards, L’Acadie Vineyards, Planters Ridge Winery, Sainte Famille Wines, Lunenburg County Winery.
Recipe provided by: The Kilted Chef, Alain Bosse