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smoked Haddock With White Sauce (finnan Haddie With White Sauce - Scotland) this Is A Scottish Tradition Which Is Often Served For Breakfast. Add Potatoes, And It Becomes A Main Meal. The Name Comes From Findon, A Village Renowned For The Industry Of Curing Fish. "haddie" Is A Slang Term For Haddock. 1 Pound Smoked Haddock Or Smoked Cod Fillets
2 Tablespoons Butter Or Margarine
1 Small Onion, Chopped
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
3/4 Cup Milk
2 Teaspoons Cornstarch cut Fish Into 1-inch Pieces, Removing Any Bones And Skin. Heat Butter 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 Minute. Pour Over Fish. Simmer Uncovered Until Fish Flakes Easily With Fork, 3 To 5 Minutes. serve With Boiled Or Baked Potatoes If Desired. yields 4 Servings. |
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