Creamy finnan haddie
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Finnan haddocks ** | |
| 1 | pint | Milk |
| 2 | ounces | Butter |
| 2 | tablespoons | Flour |
| 2 | teaspoons | Dry mustard |
| 5 | ounces | Double cream |
| Bayleaf | ||
| Pepper | ||
Directions
** Finnan Haddies have a lovely subtle flavour ideal for this dish; other smoked haddock (or salmon), however, can be substituted if necessary.
Place the fish in a large saucepan. Cover with the milk. Add the bayleaf and pepper. Bring to the boil. Reduce heat and simmer gently until the fish is cooked. Carefully lift the fish with a slice, drain and place in a heated shallow serving dish; cover with foil and keep warm. Strain the fish milk into a jug. Melt the butter in a saucepan. Stir in the flour and mustard. Cook for 2 minutes. Add the fish milk. Bring to the boil, stirring continuously until it thickens. Remove from the heat. Stir in the cream. Reheat the sauce but do not boil. Pour over the fish. Serve with boiled potatoes and a fresh green vegetable. Serves 4.
** Favorite Scottish Recipes -- Johanna Mathie ** ** ISBN = 1 898435 12 X ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-26-95