finnan haddie with poached eggs and smoky bechamel sauce
serves 2
- 1/2 lb. finnan haddie fillet
- 1 bay leaf
- 1-1/4 cups of milk (or enough to cover fillets in small pan)
- 2 t butter
- 2 t flour
- 2 large or 4 small eggs, poached
- chives, for garnish, finely chopped
- english muffins
lightly poach fillets in milk for 7- 10 min. (or until they are just opaque in the center)
when fish is cooked, transfer to a plate and cover, saving milk
make your béchamel by melting the butter in a saucepan and whisking in the flour to make a smooth roux (2-3 min.)
use the smoky milk from pan and slowly whisk into the roux to make a smooth creamy consistency
place finnan haddie portions on top of toasted english muffins
top with poached eggs, then spoon the béchamel over the top
garnish with chives
previous post
the only hindrance for me in preparing this meal is getting hold of a good finnan haddie fillet,the quality in our local market is wanting….