Finnan Haddock

A delicious and satisfying meal with a twist.


  • 570 ml milk
  • 1 onion (peeled and halved)
  • 1 carrot (peeled and roughly chopped)
  • 1 large bay leaf
  • a few fresh parsley stalks
  • 1 tsp black peppercorns
  • finely grated rind of one lemon
  • 4 finnan haddock (or similar small, split smoked haddock, each approx 175-225g, fins removed)
  • 4 fresh eggs
  • 150 ml cream
  • 3 tblsp chopped fresh parsley
  • salt, if necessary, and freshly ground black pepper


  1. Put the milk, onion, carrot, bay leaf, parsley stalks, peppercorns and lemon rind into a saucepan.
  2. Cover and bring to the boil, then reduce the heat and simmer gently for 30 minutes.
  3. Strain the milk into a large frying pan, discard the vegetables, and bring to the boil.
  4. Add the haddock, skin side up, and cook gently for 3 minutes or until the flesh flakes easily.
  5. Take care not to overcook it.
  6. Lift the haddock out of the pan with a fish slice, and place, skin side down, in a shallow ovenproof dish.
  7. Cover with foil and put in a very low oven, 110°C (225°F, Gas .25) to keep hot.
  8. Poach the eggs in the stock remaining in the frying pan, lift them out with a fish slice and place one on top of each haddock.
  9. Cover again with foil.
  10. Boil the stock remaining in the pan until reduced to about 150ml/5fl oz.
  11. Meanwhile, in a separate saucepan, bring the cream to boiling point and stir in two-thirds of the chopped parsley.
  12. Strain the reduced stock into the cream and continue to boil it gently for 2-3 minutes.
  13. Strain the juices from the oven dish into the sauce, taste and add salt if necessary.
  14. Carefully lift the haddock onto heated individual plates, spoon the sauce over them and sprinkle with the remaining chopped parsley.
  15. This is delicious served simply with wholemeal bread.


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