Scottish Haddock with White Sauce (Finnan Haddie with White Sauce)

by olga

Servings: 4 servings

INGREDIENTS

1 pound smoked haddock or smoked cod fillets
2 tablespoons margarine or butter
1 small onion, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
2 teaspoons cornstarch

INSTRUCTIONS

Cut fish into 1 inch pieces, removing any bones and skin. Heat margarine in skillet until melted, add fish and onion. Sprinkle with salt and pepper. Cook and stir 5 minutes.

Stir milk gradually into cornstarch in 1 quart saucepan; heat to boiling, stirring constantly. Boil and stir 1 minutes. Pour over fish. Simmer uncovered until fish flakes easily with fork, 3 to 5 minutes. Serve with boiled or baked potatoes if desired. 4 servings.

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CHEF COMMENTS

This traditional Scottish dish often is served as breakfast, but with potatoes it makes a substantial main meal. The name comes from Findon—a village renowned for the industry of curing fish. “Haddie” is a slang term for haddock.

Tagged: haddock, scottish add tags

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