Saturday 12 April 2014

Finnan Haddie

  • 1 large onion, thinly sliced
  • 500 gm smoked haddock or cod, skin removed and cut into 2 cm pieces
  • 1 2/3 cups milk
  • 1/2 tsp cracked pepper
  • 1 1/2 tsp mustard powder
  • 20 gm butter or margarine
  • 2 heaped tsps cornflour
  • 1 shallot, finely chopped
  1. Place onion over base of a large pan and arrange over onion.
  2. Blend milk, pepper and mustard: pour over fish. Bring slowly to the boil. 
  3. Reduce heat to low, simmer covered for 5 minutes.
  4. Uncover and simmer for a further 5 minutes.
  5. Remove fish and onion, with a slotted spoon, to a serving dish & keep warm.
  6. Simmer mixture in pan, uncovered, for a further 5 minutes.
  7. Add butter/margarine to pan and stir until melted through.
  8. Mix cornflour in a cup in a little cold water until smooth, add to mixture in pan and whisk rapidly to avoid lumps. Stir until mixture thickens.
  9. Pour over haddock, grind some black pepper on top, & serve.
Suggestion: Serve with boiled jasmine rice and cooked broccoli.

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