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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I found this on . I've had this many times and love it. Ingredients:
1 small onion, cut into 1/8-inch slices and separated into rings |
1 teaspoon whole black peppercorn |
2 lbs smoked haddock, cut into 4 pieces |
3 cups milk |
mustard, sauce |
Directions:
1. Strew the onion rings and peppercorns over the bottom of a heavy 10-inch skillet, and arrange the pieces of smoked haddock on top.
2. Pour in the milk. The milk should just cover the fish; add more if necessary. Bring to a boil over high heat, then reduce the heat to low.
3. Cover and simmer undisturbed for about 10 minutes, or until the fish flakes easily when prodded with a fork. Do not overcook.
4. With a slotted spatula, transfer the fish to a heated serving platter and discard the milk, onions and peppercorns.
5. Serve the Finnan Haddie at once, accompanied by a bowl of mustard sauce.
6. I prefer mine with boiled new potatoes and fresh peas.
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