Kaethe Hoeltzell’s Finnan Haddie - Biscayne Times

Name: Kaethe Hoeltzell’s Finnan Haddie - Biscayne Times
Ingredients: 1 cup whole milk; 2 1-pound bags Finnan Haddie (Stonington Seafood packs are thick-cut, skin-on fillets shipped frozen – find them at StoningtonSeafoods.com.); 1 pack Badia bay leaves (You’ll need several leaves for the poach and then for the sauce.); Flour, for dredging fillets; Fresh cracked black pepper; Extra virgin olive oil; Unsalted butter; 1 large sweet onion, sliced into thick half circles; 16-ounce can Italian-brand stewed plum tomatoes (Cento is a good.); 1 heaping tablespoon sugar; 1 tablespoon whole black peppercorns; 10-12 small red potatoes; 1/2-pound bag shishito peppers, washed and dried; Kosher salt

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Bacon, who doesn’t lick/like bacon?! Actually, bacon has nothing to do with this column, which is about the magic of smokey flavors – in this case, Finnan Haddie, or cold smoked haddock

Keywords

Chef Sid
Sid Hoeltzell
Miami-Dade
foodie
fish
finnan haddie
Miami
chefs
smoked food
Celebrity chef
Food
Recipe
South Florida
Local chefs
Wynwood
bacon
May 2021

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Ingredients

1 cup whole milk
2 1-pound bags Finnan Haddie (Stonington Seafood packs are thick-cut, skin-on fillets shipped frozen – find them at StoningtonSeafoods.com.)
1 pack Badia bay leaves (You’ll need several leaves for the poach and then for the sauce.)
Flour, for dredging fillets
Fresh cracked black pepper
Extra virgin olive oil
Unsalted butter
1 large sweet onion, sliced into thick half circles
16-ounce can Italian-brand stewed plum tomatoes (Cento is a good.)
1 heaping tablespoon sugar
1 tablespoon whole black peppercorns
10-12 small red potatoes
1/2-pound bag shishito peppers, washed and dried
Kosher salt