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

One Response to “Finnan Haddie with Poached Eggs and Smoky Bechamel Sauce

  • 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….

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