Finnian Haddie RecipeOrigin: Scottish Period: Traditional |
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The 'haddie' is the Scottish Smoked haddock, with the best quality version coming from Findon in Scotland (locally pronounced as 'Finnan') starting in the late 19th century. Ingredients
450g smoked haddock 
Finnian Haddie Preparation:Method:Place the onion slices in the base of a large pan. Cut the haddock into pieces some 2cm wide and spread over the onion. Mix the milk, pepper and mustard powder together then pour into the pan. Bring the mixture gently to the boil then reduce to a low simmer and cook, covered, for five minutes. Remove the lid and simmer, uncovered, for a further five minutes. Using a slotted spoon remove the fish from the pan and lay in the base of a warmed serving dish. Simmer the mixture left in the pan for a further five minutes, stirring frequently. Mix the butter and four together and stir into the mixture in the pan along with the spring onion. Increase the heat a little then cook, stirring continually, until the mixture comes to a slow boil and thickens slightly. Ladle over the fish and serve sprinkled with finely-chopped parsley. |
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