The Boston Ritz-Carlton's Creamed Finnan Haddie

• 2 pounds finnan haddie (smoked haddock), skinned, boned and cut into 1/2-inch dice
• 2 cups heavy cream
• 2 egg yolks
• Cayenne pepper to taste
• Hot buttered toast points (use 1 slice of bread for each serving)

1. Cover the finnan haddie with water and simmer for 6 to 8 minutes.
2. Drain and keep warm.
3. Boil 1 1/2 cups of the cream until reduced by half.
4. In a bowl, mix the egg yolks with the remaining cream and whisk in the hot cream.
5. Return the egg-yolk mixture to the saucepan and whisk constantly until hot but not boiling.
6. Season with cayenne.
7. Divide the haddock over toast points, spoon sauce on top and serve.

finnan haddie, heavy cream, egg yolks, cayenne pepper, points

Taken from cooking.nytimes.com/recipes/8322 (may not work)