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
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