Jan 28th -- I am still out of Sea Scallops, hope to get soon, and Finnan Haddie is out next week but I can ship again on Feb 8th. Thanks so much!
Happy Haddie New Year! Richard
and serving a Cullen Skink !
This recipe came to me via Jill Santopietro who writes The Back Story previews of stories appearing in the Style and food pages of The New York Times Magazine. The original recipe was found when Maura Egan visits one of London’s top caterers, founded by Melanie Arnold & Margot Henderson – who is the wife of Fergus Henderson, England’s meat master extraordinaire.
- (serves 4)
- 1 lb Finnan Haddie.
- 1 shallot, thinly sliced.
- 1 bay leaf, chopped.
- 1 sprig thyme.
- ¾ cup white wine.
- 1 cup fish stock.
- 1 cup heavy cream.
- Salt and freshly ground black pepper.
- 2 ¼ pounds Idaho potatoes.
- ½ cup (1 stick) melted butter.
- ½ cup hot heavy cream.
- 3 tablespoons butter.
- Squeeze of lemon juice.
- Preheat the oven to 400 degrees. Trim the haddock, cutting 4 inches from the tail. Cut 4 6-ounce portions and refrigerate. Chop the trimmings and place in a small stainless-steel pot. Add the shallot, bay leaf, thyme and wine and boil until the wine has nearly evaporated. Add the stock and cream, bring to a boil and simmer gently for 30 minutes or until the sauce has reduced and has adopted the flavor of the haddock. Pass through a fine sieve. Season and keep warm.
- Peel and rinse the potatoes. Cut into small chunks, place in a pot and cover generously with salted water. Cover and bring to a boil. Simmer, uncovered, until the potatoes are tender and break slightly. Drain well. Wipe the pot used to boil them dry. Pass the potatoes through a ricer set over the pot. Immediately beat in the melted butter and hot cream. Season with salt and pepper. Cover to keep warm.
- Lay the haddock pieces on a baking sheet and top each with some of the butter. Cover sheet with foil and bake in the oven until the flesh flakes easily, about 8 minutes.
Serve with mashed potatoes, cream sauce and a little lemon juice.