On a visit to the Arndale Market earlier in the week on mission to buy something meaty, I found rather slim pickings! Maybe is was because I went the day after Easter Sunday, but there was little fish that appears in the Grigson’s book, and the game stall looked as though it may have closed down! I do hope not. Due to the lack of exciting ingredients, I plumped for old faithful: Finny haddock – or Finnan haddock as it appears it is really called.
It was quite an easy dish to prepare. The fish was poached gently in milk for 10 minutes that had already been brought to the boil containing cloves, bay leaf, a sliced carrot and a sliced onion. The fish was removed and kept warm. The milk was strained and used to make the sauce. The Grigson says to start with a roux of butter and flour and then to add the milk until a thin sauce is produced, which is then reduced. Be warned though, adding hot milk to a hot roux can cause lumps – use a whisk, but be prepared to sieve out any that shouls appear. Dijon mustard and seasoning was then added and poured over the fish. The whole thing was served with boiled potatoes turned in butter and parsley.
FYI: Finnan haddock, or haddie, originally comes from the Scottish village of Finnan near Aberdeen. Its IUCN conservation status is Vulnerable. However, stocks have been recently reported as increasing once more.
#39 Finnan Haddock in a Mustard Sauce – 8/10. I absolutely love Finny haddock, so I couldn’t go wrong with this one. I was a bit stingy on the mustard though – add more than you think is needed I’d say.