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Finnan Haddie with Parsley Egg Sauce inspired by Dini's Sea Grill
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Inspired by Dini's Sea Grill

Finnan Haddie with Parsley Egg Sauce

Main Course
This traditional New England dish features smoked haddock poached in milk and topped with a velvety parsley egg sauce. The gentle cooking method preserves the delicate texture and smoky flavor of the fish. The creamy sauce, enriched with hard-boiled eggs and bright parsley, complements the distinctive taste of the smoked haddock, creating a comforting yet refined meal.
Prep Time 15 mins
Cook Time 25 mins
Inactive Time 15 mins
Total Time 55 mins
Servings 4

Ingredients

  • 1 lb Finnan haddie (smoked haddock) (Skin on, boneless if possible)
  • 2 cups Whole milk
  • 1 whole Bay leaf
  • 1/2 small Onion (Thinly sliced)
  • 4 tbsp Unsalted butter
  • 3 tbsp All-purpose flour
  • 2 large Hard-boiled eggs (Peeled and chopped)
  • 3 tbsp Fresh parsley (Chopped)
  • 1/4 tsp White pepper
  • 1/8 tsp Ground nutmeg (Freshly grated)
  • 2 tsp Lemon juice (Fresh)

Tools You'll Need

  • Large skillet with high sides
  • Saucepan for eggs
  • Saucepan for sauce
  • Whisk
  • Fine mesh strainer
  • Slotted spatula
  • Measuring cups and spoons

Chef's Tip

To prevent the egg sauce from being too salty, taste the sauce before adding any additional salt. The smoked haddock contributes significant saltiness to the dish, so you may not need to add any salt at all.

Instructions

  1. First, soak the finnan haddie: Place in a shallow dish, cover with cold water, and refrigerate for 15 minutes to reduce saltiness.
  2. Meanwhile, prepare hard-boiled eggs: Place eggs in a saucepan, cover with cold water. Bring to a boil, remove from heat, cover, and let stand for 10 minutes. Transfer to ice water, peel when cool, and chop.
  3. Drain the soaked fish and pat dry with paper towels.
  4. In a large skillet, combine milk, bay leaf, and onion slices. Bring to a gentle simmer over medium-low heat.
  5. Add the fish, skin side down. Simmer gently until fish flakes easily, about 10-12 minutes. Do not let the milk boil.
  6. Carefully remove fish from milk and transfer to a warm plate. Strain and reserve 1 1/2 cups of the poaching liquid.
  7. Prepare the sauce: In a saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, for 1-2 minutes without browning.
  8. Gradually whisk in the reserved poaching liquid. Bring to a simmer and cook until thickened, about 3-4 minutes, stirring constantly.
  9. Reduce heat to low. Add chopped eggs, parsley, white pepper, nutmeg, and lemon juice. Stir gently to combine.
  10. Taste and adjust seasoning, remembering the fish is already salty.
  11. Remove skin from fish and check for any remaining bones. Break fish into large flakes.

Plating

Arrange the flaked finnan haddie on warmed plates. Spoon the parsley egg sauce generously over the fish. Garnish with additional fresh parsley and a light sprinkling of paprika if desired. Serve immediately with boiled potatoes or toast points.

Storage & Reheating

Finnan haddie with egg sauce is best enjoyed immediately after preparation. If necessary, refrigerate leftovers in an airtight container for up to 1 day. Reheat gently in a covered pan over low heat, adding a splash of milk if the sauce has thickened too much.

About This Recipe

A traditional New England seafood dish featuring smoked haddock with creamy egg sauce, inspired by Dini's Sea Grill. This preparation honors the Scottish culinary influence on New England coastal cuisine. The gentle poaching technique preserves the delicate texture of the fish while mellowing its smoky flavor, and the rich parsley-flecked sauce complements the distinctive taste of this regional specialty.

How did it turn out?

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