Finnan Haddie with Poached Eggs and Smoky Bechamel Sauce

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

 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

Monahan's Seafood

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