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"Finnan Haddie" is the proper name for a wonderful smoked haddock, or cod, which comes from Scotland. It is basic to Scottish cuisine and certainly to Scots history, since it is a method of preserving food for the winter. The 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 smoked than regular smoked cod.
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What You Need:
(To Serve: 3 - 4)
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2 tablespoons butter
1 medium yellow onion, peeled and thinly sliced
1 pound smoked haddock (Finnan Haddie), skinless, cut into small serving pieces
Freshly ground black pepper to taste
1 tablespoon cornstarch
1 cup half-and half
GARNISH
Chopped parsley
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Translate this recipe:
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| How To Cook: |
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1. Heat a large covered frying pan and add the butter and onion.
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2. Saute for a few minutes and add the smoked fish, along with the pepper. Cover and cook for 5 minutes.
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3. Mix the cornstarch with ¼ cup of the half-and-half. Blend with the remaining half-and-half, and stir into the frying pan.
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4. Simmer gently while the sauce thickens, and then cook the fish until very tender, about 10 more minutes.
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5. Garnish with the chopped parsley and serve.
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