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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the haddock, onion bouquet garni and water into a large saucepan and bring to a boil. | 2. Skim the scum from the surface, the cover the pan with a lid. | 3. Reduce the heat and poach for about 10-15 minutes, or until the haddock flakes easily. | 4. Lift the poached fish from the pan with a slotted spoon and remove the skin and bones. | 5. Flake the fish and reserve. | 6. Return the skin and bones to the pan and simmer, uncovered for 30 minutes. | 7. Strain the fish stock and return it to the pan. | 8. Add the potatoes and simmer for about 25 minutes, or until tender. | 9. Remove the potatoes from the pan with a slotted spoon. Add the milk to the pan and bring to a boil. | 10. Meanwhile, mash the potatoes with the butter, then whisk into the milk in the pan until thick and creamy. | 11. Add the flaked fish to the pan and adjust the seasonings. | 12. Serve sprinkled with chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
finnan haddock	12	ounces		302.6	0.0	67.32	1.7
onion	1		chopped	64.0	14.944	1.76	0.16
bouquet garni	1			302.6	0.0	67.32	1.7
water	3 3/4	cups		0.0	0.0	0.0	0.0
potato	1 1/4		quartered	-	-	-	-
milk	2 1/2	cups		372.1	29.158	19.215	19.947
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
salt pepper				302.6	0.0	67.32	1.7
chive			snipped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.