Smoked Haddock (Finnan Haddie)
Born in the village of Findon, Scotland, Cochrane Finnan Haddie remains faithful to tradition, brining our fresh haddock in a pure salt cure before gradually cold smoking to its famed, distinctive, undyed yellow perfection.
Finnan Haddie Gratin
Ingredients:
* 1/2 pound Cochrane Smoked Finnan Haddie, shredded into 1/2 inch pieces
* 2 medium onions, then thinly sliced
* 2 tablespoons unsalted butter
* 2 tablespoons chopped fresh parsley
* 1 1/2 pound celery root, peeled
* 2 pound large potatoes, peeled
* 2 cups heavy cream
* 1/2 cup whole milkBR> * 1 teaspoon saltBR> * 1/4 teaspoon black pepper
Directions:
Preheat oven to 375F. Cook onions in butter in a 12 inch heavy skillet over moderate heat, stirring occasionally until softened and just beginning to brown, 7 to 8 minutes. Remove skillet from heat and stir in haddock, 1 tablespoon parsley, and salt and pepper to taste.
Halve or quarter celery root to fit slicer. Thinly slice potatoes and celery root. Layer one third of potatoes and celery root in buttered baking dish. Spread half of haddock mixture on top, then repeat layering with half of remaining vegetables, all of remaining haddock mixture, and then remaining vegetables. Stir together cream, milk, salt, and pepper and pour on top of gratin, then cover dish tightly with buttered foil.
Bake gratin in middle of oven until vegetables are just tender, about 1 hour. Uncover and bake, basting 2 or 3 times with pan juices, until top is golden, about 30 minutes more. Let stand 10 minutes, then sprinkle with remaining tablespoon parsley.
Nutritional Information
Finnan Haddie Gratin
Ingredients:
* 1/2 pound Cochrane Smoked Finnan Haddie, shredded into 1/2 inch pieces
* 2 medium onions, then thinly sliced
* 2 tablespoons unsalted butter
* 2 tablespoons chopped fresh parsley
* 1 1/2 pound celery root, peeled
* 2 pound large potatoes, peeled
* 2 cups heavy cream
* 1/2 cup whole milkBR> * 1 teaspoon saltBR> * 1/4 teaspoon black pepper
Directions:
Preheat oven to 375F. Cook onions in butter in a 12 inch heavy skillet over moderate heat, stirring occasionally until softened and just beginning to brown, 7 to 8 minutes. Remove skillet from heat and stir in haddock, 1 tablespoon parsley, and salt and pepper to taste.
Halve or quarter celery root to fit slicer. Thinly slice potatoes and celery root. Layer one third of potatoes and celery root in buttered baking dish. Spread half of haddock mixture on top, then repeat layering with half of remaining vegetables, all of remaining haddock mixture, and then remaining vegetables. Stir together cream, milk, salt, and pepper and pour on top of gratin, then cover dish tightly with buttered foil.
Bake gratin in middle of oven until vegetables are just tender, about 1 hour. Uncover and bake, basting 2 or 3 times with pan juices, until top is golden, about 30 minutes more. Let stand 10 minutes, then sprinkle with remaining tablespoon parsley.
Nutritional Information
