This is a favorite meal in Downeast Maine. Fin 'n Haddie is smoked haddock, served with boiled potatoes and peas. A white sauce is made and drizzled over the haddock and potatoes. Paprika is sprinkled over the white sauce on the potatoes. Crusty bread is also served. For dessert, the usual choice is blueberry cobbler.
Fin 'n Haddie recipe:
1 smoked haddock filet
6 potatoes
white sauce (recipe below)
Peel and cut into quarters six potatoes. Put into a medium saucepan and cover with water. Bring to boil and cook until tender. Drain and keep the lid on the pan.
Cut the smoked haddock into bite size pieces and boil for 5 minutes.
Boil 1/2 cup of water in a small pan, and add enough frozen peas for four people. Cook until just tender. Drain, add butter and keep warm.
White sauce:
Melt 1/4 cup margarine and add 1/2 tsp salt and 1/4 tsp of black pepper. Remove from heat. Stir in 1/4 cup of flour, stirring until smooth. Slowly add 2 cups of milk, a little at a time. Return to medium heat and stir constantly until slightly thickened.
Put the boiled haddock, potatoes, and peas in serving bowls. Also pour the white sauce into a gravy server and pass around the table. It is drizzled over the potatoes and fin'n haddie. This is a hearty, delicious dish which Mainers love.
(Don't forget the crusty bread with the main course and blueberry cobbler, preferably with a cup of hot tea for dessert.)
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