The Boston Ritz-Carlton's Creamed Finnan Haddie
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds finnan haddie (smoked haddock), skinned, boned and cut into ½-inch dice
- 2cups heavy cream
- 2egg yolks
- Cayenne pepper to taste
- Hot buttered toast points (use 1 slice of bread for each serving)
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Preparation
- Step 1
Cover the finnan haddie with water and simmer for 6 to 8 minutes. Drain and keep warm.
- Step 2
Boil 1½ cups of the cream until reduced by half. In a bowl, mix the egg yolks with the remaining cream and whisk in the hot cream. Return the egg-yolk mixture to the saucepan and whisk constantly until hot but not boiling. Season with cayenne.
- Step 3
Divide the haddock over toast points, spoon sauce on top and serve.
- Smoked haddock is available at Pisacane Midtown Seafood, 940 First Avenue. (212) 752-7560.
Private Notes
Comments
MsButler&MsLeahy from North Cambridge would leave their brokerage houses after a chaotic day o and partake of the finnanhaddie in1929. We are making this in Puerta Plata D/R(POP) and are the only ones in the entire ISLAND of " Espinola creative enough.We hsve real milk. When were children we turn are noses away. The wooden 'sacred cod' hung above the bar of the"India Wharf Rats' club where many of 'Boston Brahimins' exhibited their deftness.
I grew up in Marblehead, north of Boston. I loved Finnan Haddie when my dad would make it. Craving it now. It’s really a cold weather dish. I think we had it over mashed potatoes.
I grew up in Marblehead, north of Boston. I loved Finnan Haddie when my dad would make it. Craving it now. It’s really a cold weather dish. I think we had it over mashed potatoes.
I first had finnan haddie at the Ritz in Boston. I doubled the amount of cream sauce, but didn’t serve quite all of it.
Serve with buttered toast points, hard boiled eggs and neeps
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