Creamed Finnan Haddie

Ingredients

• 1 1/2 lb finnan haddie, smoked haddock fillets
• 3 cups whole milk
• 1 bay leaf
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream
• 1/4 tsp white pepper
• 1/8 tsp freshly grated nutmeg
• 2 hard-boiled eggs, chopped
• 2 tbsp chopped fresh chives
• 8 slices toasted bread

Before you cook

• Cut the smoked haddock into large pieces that fit in a wide skillet.
• Hard-boil the eggs, peel them, and chop them coarsely.
• Chop the chives.

Steps

1. Lay the haddock in a wide skillet and pour the milk over it with the bay leaf.
2. Bring the milk to a bare simmer over medium-low heat and poach the fish for 8 minutes, until it flakes.
3. Lift the fish out onto a plate with a slotted spatula.
4. Strain the poaching milk into a measuring cup and discard the bay leaf.
5. Flake the fish into large pieces, pulling out any skin and bones.
6. Melt the butter in a saucepan over medium heat.
7. Whisk in the flour and cook for 2 minutes, stirring constantly, until the paste smells nutty but has taken on no color.
8. Pour in the strained milk in a slow stream, whisking hard to keep the sauce smooth.
9. Simmer the sauce for 5 minutes, stirring, until it coats a spoon.
10. Stir in the cream, white pepper, and nutmeg.
11. Fold the flaked fish into the sauce and warm it through for 2 minutes.
12. Taste and add salt only if the smoked fish has not already salted the sauce enough.
13. Spoon the creamed haddock over toast and top with the chopped egg and chives.