Creamy Smoked Haddock with Onions and Nutmeg
This traditional Scottish dish, creamed smoked haddock, is a soulful favorite reminiscent of cozy family gatherings. It features tender, flaky finnan haddie smothered in a rich, creamy sauce that's further enhanced with the aromatic touch of nutmeg. This recipe is not only quick and easy to prepare, making it perfect for a weeknight meal, but it also delivers that nostalgic smoky flavor that makes every bite a delight. Pair it with fluffy boiled potatoes and fresh green peas for a satisfying and comforting meal that warms the heart.
4
Servings
180
Calories
9
Ingredients
Ingredients
finnan haddie
1 lb (cut in half if needed)
butter
4 tablespoons (unsalted)
flour
4 tablespoons (all-purpose)
onions
2 (sliced thinly)
bay leaf
1 (whole)
milk
1 1/2 cups (whole or low-fat)
salt
to taste (as needed)
pepper
to taste (freshly ground)
nutmeg
1 pinch (optional, for fragrance)
Instructions
1
Begin by prepping the onions: cut them in half, slice thinly, and then cut the slices into thirds.
2
In a large skillet, combine the smoked haddock, sliced onions, and the bay leaf. Cover the mixture with water.
3
Bring the water to a boil over medium heat, then reduce the heat and let it simmer for about 10 to 15 minutes until the fish is cooked through.
4
Once cooked, carefully remove the fish and onions from the pan. Drain the liquid, discard the bay leaf, and flake the fish using a fork, ensuring to remove any skin or bones.
5
In the same skillet, melt the butter over medium-low heat. Once melted, whisk in the flour, stirring continuously until the mixture is bubbling but has not yet browned, approximately 1 to 2 minutes.
6
Gradually add the milk to the melted butter and flour mixture while whisking constantly, bringing it to a gentle boil. Continue whisking until the sauce thickens.
7
Season the sauce with salt, pepper, and the optional pinch of nutmeg. Allow it to simmer slowly for an additional 1 to 2 minutes. If the sauce thickens too much, add an extra tablespoon of milk at a time until desired consistency is reached.
8
Finally, gently fold the flaked fish and sautéed onions into the creamy sauce, ensuring everything is well combined and heated through.
9
Serve the creamed haddock hot, accompanied by boiled potatoes and sweet green peas for a complete meal.
Nutrition Information
10.5g
Fat
10g
Carbs
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of fish is used in Creamy Smoked Haddock with Onions and Nutmeg?
The recipe uses 1 lb of finnan haddie, which is a traditional Scottish smoked haddock.
What is the origin of this dish?
This is a traditional Scottish dish, often served as a soulful comfort food.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
How many calories are in one serving?
There are 180 calories per serving.
What side dishes are recommended with this meal?
It is best paired with fluffy boiled potatoes and fresh green peas.
How should the onions be prepared?
The onions should be cut in half, sliced thinly, and then the slices should be cut into thirds.
How long do you simmer the fish?
The smoked haddock and onions should simmer in water for about 10 to 15 minutes.
Is the nutmeg mandatory in this recipe?
No, the pinch of nutmeg is optional and used for added fragrance.
What type of milk is best for the sauce?
You can use either whole or low-fat milk for the creamy sauce.
How do you make the base of the creamy sauce?
The sauce starts with a roux made by melting 4 tablespoons of butter and whisking in 4 tablespoons of flour.
What should I do if the sauce becomes too thick?
If the sauce thickens too much, add an extra tablespoon of milk at a time until you reach the desired consistency.
How much protein is in this dish?
Each serving contains 13g of protein.
What is the fat content per serving?
The fat content is 10.5g per serving.
How many carbohydrates are in this recipe?
There are 10g of carbohydrates per serving.
Should the bay leaf be eaten?
No, the bay leaf should be discarded after the fish and onions have finished simmering.
What do I do with the fish after boiling?
You should flake the fish with a fork, being careful to remove any skin or bones.
How long should I cook the butter and flour mixture?
Whisk them together for 1 to 2 minutes until bubbling, but do not let the mixture brown.
How much milk is required for the recipe?
The recipe calls for 1 1/2 cups of milk.
Is this a difficult recipe to prepare?
No, it is described as a quick and easy preparation, suitable for a weeknight meal.
What kind of butter is recommended?
The recipe specifies using unsalted butter.
What kind of pepper should I use?
Freshly ground pepper is recommended to taste.
How many onions are used in this recipe?
The recipe requires 2 onions.
Can I use whole-wheat flour for the sauce?
The recipe specifies all-purpose flour for the best results in the creamy sauce.
When do I add the fish back into the sauce?
Gently fold the flaked fish and sautéed onions into the sauce at the very end, once the sauce has thickened and been seasoned.
Is there any fiber in this dish?
The fiber content for this specific recipe is not listed (null).
Does the recipe contain sugar?
No, the sugar content is listed as null.
How many ingredients are needed in total?
There are 9 total ingredients including seasonings.
What is the primary flavor profile of this dish?
The dish features a nostalgic smoky flavor from the fish combined with a rich, aromatic cream sauce.
Is this dish served hot or cold?
The creamed haddock should be served hot.
Can I use any other type of fish?
While you can use other white fish, finnan haddie (smoked haddock) is essential for the authentic smoky flavor of this Scottish dish.