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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (234g) Recipe makes 4 servings |
||
| Calories 314 | ||
| Calories from Fat 71 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.9g | 12% | |
| Saturated Fat 4.0g | 20% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 190mg | 63% | |
| Sodium 1772mg | 73% | |
| Potassium 943mg | 26% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 57.3g | 114% | |
Broiled Finnan Haddie
By: Molly53
Jul 8, 2008
Finnan haddie is a smallish haddock caught in the North Sea or the Moray Firth of Scotland, cleaned and split, originally smoked over a peat fire on the beach. Its origin is Findon near Aberdeen, Scotland but found a new home on American shores in the colonies of New England. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
SERVES 4
Ingredients
- 2 lbs finnan haddie
- hot water
- 2 tablespoons butter
- pepper
Directions
1
Cover finnan haddie with hot water and let stand for 10 minutes.2
Drain well, spread with butter, sprinkle with pepper and slide under a hot broiler until brown, turning once.
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