| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
March 1990 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Boiling potato |
| 2 |
c |
Chopped onion |
| 3/4 |
|
Stick unsalted butter; (6 tablespoons) |
|
|
A 3/4-pound piece center-cut finnan; (smoked haddock, |
|
|
; haddie, available at some |
|
|
; fish markets and |
|
|
; some specialty |
|
|
; foods shops) |
| 1 |
c |
Milk |
| 3 |
bn |
Watercress; rinsed and coarse |
|
|
; stems discarded |
|
|
; (about 6 cups |
|
|
; sprigs) |
| 2 |
ts |
Fresh lemon juice |
INSTRUCTIONS
In a kettle cook the potato, peeled and diced, and the onion in 4
tablespoons of the butter over moderately low heat, stirring occasionally,
until the onion is softened. While the vegetables are cooking, put the
finnan haddie in a deep skillet just large enough to hold it, add the milk,
the remaining 2 tablespoons butter, and 2 cups water, and bring the liquid
to a simmer over moderate heat. Turn the finnan haddie and cook it,
covered, at a bare simmer for 3 minutes. Transfer the finnan haddie with a
slotted spoon to a plate. To the kettle add the fish poaching liquid and 2
cups water and simmer the mixture, covered, until the potatoes are soft.
Stir in the watercress and simmer the soup, uncovered, for 3 minutes. In a
blender puree the soup in batches until it is smooth, return it to the
kettle, and stir in the lemon juice and salt and pepper to taste. The soup
and the finnan haddie may be prepared 1 day in advance and kept separately,
covered and chilled. Heat the soup, stirring, until it is hot, ladle it
into heated bowls, and garnish each serving with some of the finnan haddie,
flaked.
Makes about 9 cups, serving 8.
Gourmet March 1990
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