New England Finnan Haddie


  • 2 lbs finnan haddie (smoked haddock)
  • 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 saute onions until tender, about 5 minutes.
  • Remove from heat, stir in flour, sal 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.


Harbor Fish Market vintage recipe, circa 1981.
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