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 for 5
- 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.