I am not what one would call a big fish eater but tonight I took a chance a made a new recipe. This comes from the Scottish Family Cookbook published by the New Hampshire Saint Andrew’s Society.
Finnan Haddie is a cold smoked haddock that was perfected in Scotland. It has a gentle smoke flavor but just enough to add that flavor to this dish. Unlike most smoked foods, cold smoking does not cook the fish but only flavors it so the fish still needs to be cooked.
1 lb. finnan haddie 4 T. flour
½ c. chopped onion 1 c. milk
½ c. chopped parsley 1 c. light cream
6 T. butter Freshly cracked black pepper to taste
Heat a large covered pan and add 2 tablespoons of butter and onion. Sauté for a few minutes and add the fish and pepper. Cover and cook for 5 minutes. In a separate sauce pan melt 4 tablespoons butter and mix in the flour until blended. Add milk and cream to saucepan and stir over medium heat to thicken (5-8 minutes). Add sauce to fish and onions in frying pan, mix well, cover and simmer for 10 minutes. Garnish with chopped parsley and pepper, serve over toast points. May also be served on toasted and buttered English muffin, topped with a poached egg with parsley garnish and pepper as Eggs Glenfinnan.
I added the poached eggs and have to say this made the meal!