Smoked Haddock is bright yellow in colour and has a mild smoked smell.
Ingredients
- 1 Smoked Haddock
- 1 oz. butter
- 1 teaspoonful Cornflour (cornstarch)
- Pepper
- 1 cup milk
Directions
Skin a good-sized fish and cut into neat pieces. Melt the butter in a saucepan, put in the fish, sprinkle with pepper, cover closely, and cook gently for five minutes. Break the cornflour in a little milk, add the rest of the milk, pour over the fish, and cook gently for another five minutes. Take out the fish, arrange in a shallow dish and pour the sauce over.
A poached egg or a daub of whipped cream may be served on each portion of fish.
Lightly smoked haddocks, such as the pale Moray Firths, are excellent cut up and fried with bacon.
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Submitted 6/13/05.
Source: Recipes from Scotland, F. Marian McNeill
Submitted By: Jean Trenholm
JTrenholm@msn.com
Finnan-Haddie (Fisherwife's Fashion)