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Nero Wolfe's Finnan Haddie (Smoked Haddock)

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      Title: NERO WOLFE'S FINNAN HADDIE (SMOKED HADDOCK)
 Categories: Seafood, Ethnic
      Yield: 4 Servings
 
      2 lb Finnan haddie (Smoked
           - Haddock)
      1 c  Milk
      1 c  Water
    1/4 c  Butter
      3 tb Flour
      2 c  Heavy cream
           Black pepper to taste
    1/8 ts Nutmeg
      1 tb Chopped pimiento
      4    Hard cooked eggs
           Bread crumbs
     12    Bread triangles fried in
           - Anchovy butter
 
  Soak finnan haddie in water to cover for 1 hour. Drain and put into a
  large saucepan, covering with the milk and water. Bring to a boil,
  remove from the heat and let stand for 10 to 15 minutes. When cooled,
  remove the skin and bones, reserving the stock. Melt the butter in a
  heavy-bottomed saucepan. Stir in the flour and cook over direct low
  heat until smooth. Add the cream and 1 1/4 cups of the reserved
  stock; continue to cook, stirring occasionally, until the mixture is
  slightly thickened. Season with pepper and nutmeg. When the sauce is
  thick enough to coat a spoon, remove it from the heat, measure out
  1/4 cup, and set it aside. Break the finnan haddie into pieces and
  fold them into the sauce. Simmer gently over low heat for a few
  minutes until the fish is warmed. Pour the mixture into a shallow
  casserole; cover with the pimiento and sliced hard-cooked eggs and
  pour the reserved 1/4 cup of sauce over the eggs. Sprinkle the dish
  with bread crumbs and place under a hot broiler to brown. Serve with
  the anchovy toast. (The Mother Hunt) SOURCE: The Nero Wolfe Cookbook
  by Rex Stout The Viking Press, Inc. 625 Madison Avenue, New York, NY
  10022 ISBN 670-50599-4 Library of Congress #72-75754 1973
  
  Posted by: Bob Emert
 
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