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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