Finnan haddie \\ smoked haddock, or cod
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | medium | Yellow onion, sliced thin |
| 1 | pounds | Smoked haddock, Finnan Haddie, skinless, cut into small serving piece |
| Freshly ground peppe | ||
| 1 | tablespoon | Cornstarch |
| 1 | cup | Half-and-half |
| Chopped parsley | ||
Directions
GARNISH
Heat a large covered frying pan and add the butter and onion. Saute fo few minutes and add the smoked fish, along with the pepper to taste. C and cook 5 minutes. Mix the cornstarch with ¼ cup of the half-and-ha Blend with the remaining half-and-half, and stir into the frying pan. Simmer gently while the sauce thickens, and then cook the fish until v tender, about 10 minutes. Garnish with the chopped parsley and serve. Serves 3-4. Recipe from the Furgal Gourmet.
Finnan Haddie is the proper name for a wonderful smoked haddock or cod the comes form Scotland. It is basic to Scottish cuisine and certainly Scots history, since it is a method of preserving food for the winter. word "Haddie" is the Scottish name for haddock and "finnan" refers to Findon, the region where this great method of smoking fish originates. Real Finnan Haddie from Scotland can be purchased frozen from any good fishmonger. It is not expensive, and it is much more lightly smoke tha regular smoked cod. Submitted By TANANA REYNOLDS On 06-16-95