Finnan HaddieSubmitted by: CELTIC_WITCH
IntroductionThere are references to smoked fish in Scotland going back to the 16th century. There are references to smoked fish in Scotland going back to the 16th century.
One pound smoked haddock
One large onion, thinly sliced
1-2/3 cup milk
Â½ teaspoon cracked pepper
1Â½ teaspoons mustard powder
Â¼ stick butter, softened
2 teaspoons plain flour
1 finely chopped spring onion
Some finely chopped parsley
Mix the milk, pepper and mustard and pour over the fish. Bring to the boil slowly, reduce the heat to low and simmer covered for five minutes. Then uncover and simmer for another five minutes.
Remove the fish from the pan with a slotted spoon to allow the juices to run off and place in a warm serving dish. Continue to simmer the mixture in the pan for another five minutes, stirring frequently.
Mix the warm butter and flour and add to the pan along with the finely chopped spring onion. Stir over a low heat until the mixture comes to a slow boil and thickens slightly. Pour over the fish and serve with some finely chopped parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user CELTIC_WITCH.