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Finnnan Haddie is cold smoked at low temperatures. It is still raw, and requires cooking before serving.
The most common way to cook smoked haddock before using in a Finnnan Haddie recipe is to simmer
very gently in milk. Cooking in milk results in the milk being flavored with a fantastic smoky flavor. The
milk is often used in the recipe. If the milk is not used you can keep it and use in another sauce later.
Richard's Finnan Haddie comes with the skin on - this keeps the haddock from drying out during
smoking. It also helps to preserve the juicy quality of your Finnan Haddie when frozen. The haddock
skin has essential flavors that are also released by cooking on the skin.
Milk Cooking Method for smoked haddock recipes:
Cut the smoked haddock fillets into large chunks keeping the skin on. Cover with milk in a pan, remove
the smoked haddock and bring milk to a gentle simmer. Add smoked haddock back to the simmering milk
and simmer on very low heat for four minutes. Remove pan from heat and let it sit for two minutes.
Pour the milk into a jug. Avoid any loose fish scales from the skin in the last drop of milk. Remove the
skin keeping the flesh in large flakes. Notice the nice sticky (aspic) quality of my smoked haddock - a sign
of exceptional quality.
Haddock is a very delicate fish that is easy to overcook. Total cook time in the milk of six minutes is
plenty. Remove from the milk immediately to stop the cooking process and capture the wonderful quality
The most common way to cook smoked haddock before using in a Finnnan Haddie recipe is to simmer
very gently in milk. Cooking in milk results in the milk being flavored with a fantastic smoky flavor. The
milk is often used in the recipe. If the milk is not used you can keep it and use in another sauce later.
Richard's Finnan Haddie comes with the skin on - this keeps the haddock from drying out during
smoking. It also helps to preserve the juicy quality of your Finnan Haddie when frozen. The haddock
skin has essential flavors that are also released by cooking on the skin.
Milk Cooking Method for smoked haddock recipes:
Cut the smoked haddock fillets into large chunks keeping the skin on. Cover with milk in a pan, remove
the smoked haddock and bring milk to a gentle simmer. Add smoked haddock back to the simmering milk
and simmer on very low heat for four minutes. Remove pan from heat and let it sit for two minutes.
Pour the milk into a jug. Avoid any loose fish scales from the skin in the last drop of milk. Remove the
skin keeping the flesh in large flakes. Notice the nice sticky (aspic) quality of my smoked haddock - a sign
of exceptional quality.
Haddock is a very delicate fish that is easy to overcook. Total cook time in the milk of six minutes is
plenty. Remove from the milk immediately to stop the cooking process and capture the wonderful quality
Finnan Haddie Recipes
