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 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.