Nero wolfe's finnan haddie (smoked haddock)

4 servings

Ingredients

Quantity Ingredient
2 pounds Finnan haddie (smoked haddock
1 cup Milk
1 cup Water
¼ cup Butter
3 tablespoons Flour
2 cups Heavy cream
Freshly ground black pepper to taste
⅛ teaspoon Nutmeg
1 tablespoon Chopped pimiento
4 Hard cooked eggs
Bread crumbs
12 Bread triangles fried in anchovy butter

Directions

Soak finnan haddie in water to cover for 1 hour. Drain and put into a large saucepan, covering with the milk and water. Bring to a boil, remove from the heat and let stand for 10 to 15 minutes. When cooled, remove the skin and bones, reserving the stock. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook over direct low heat until smooth. Add the cream and 1¼ cups of the reserved stock; continue to cook, stirring occasionally, until the mixture is slightly thickened. Season with pepper and nutmeg. When the sauce is thick enough to coat a spoon, remove it from the heat, measure out ¼ cup, and set it aside. Break the finnan haddie into pieces and fold them into the sauce. Simmer gently over low heat for a few minutes until the fish is warmed. Pour the mixture into a shallow casserole; cover with the pimiento and sliced hard-cooked eggs and pour the reserved ¼ cup of sauce over the eggs. Sprinkle the dish with bread crumbs and place under a hot broiler to brown. Serve with the anchovy toast.

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