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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


  1. Cut fish into 1-inch pieces, removing any bones and skin.
  2. Heat butter in skillet until melted; add fish and onion.
  3. Sprinkle with salt and pepper. Cook and stir for 5 minutes.
  4. Stir milk gradually into cornstarch in 1-quart saucepan; heat to boiling, stirring constantly. Boil and stir 1 minute.
  5. Pour over fish. Simmer uncovered until fish flakes easily with fork, 3 to 5 minutes.
  6. Serve with boiled or baked potatoes if desired.

Yield: 4 servings

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