Finnan Haddie has been a traditional New England staple since colonial times. The origin of finnan haddie is the subject of debate, as some sources attribute the origin to the hamlet of Findon, Aberdeenshire, (also sometimes called Finnan) near Aberdeen, while others insist that the name is a corruption of the village name of Findhorn at the mouth of the River Findhorn in Moray. The “dispute” goes back to the eighteenth century, although it is hard to trace, as adherents fail to acknowledge even the possibility of the alternative view (except for the etymology note in the Oxford English Dictionary). It may have been a popular dish in Aberdeenshire since at least as early as the 1640s. [Wikipedia]
WHERE TO BUY FINNAN HADDIE:
- HARBOR FISH MARKET
- 9 Custom House Wharf • Portland, Maine 04101
- STONINGTON SEAFOOD
- 536 Sunshine Road, Deer Isle, Maine 04627
If you know of other purveyors of Finnan Haddie in New England, please send their names to: [email protected]
NEW ENGLAND FINNAN HADDIE – HARBOR FISH MARKET
Vintage recipe, circa 1981
- 2 lbs. Finnan Haddie
- 2 tbsp butter
- 1/2 cup chopped onion
- 2 tbsp flour
- salt and pepper to taste
- 1 cup cream
- 3/4 cup milk
- 4 chilled hard-boiled eggs
- chopped parsley, to garnish
- Preheat oven to 350.
- Place Finnan Haddie in a large pot, cover with water and bring to a boil. Let fish simmer for 20 minutes.
- Melt butter in a saucepan and sauté onions until tender, about 5 minutes.
- Remove from heat, stir in flour, salt and pepper until smooth.
- Slowly add cream and milk over medium heat, constantly stirring until thickened.
- Place fish in ovenproof serving dish.
- Chop eggs coarsely and place over the fish.
- Pour cream sauce over all, and place in oven for 15 minutes. Garnish with parsley.