Scottish Finnan Haddie
There are references to smoked fish in Scotland going
back to the 16th century. James Boswell wrote about them in the 18th. century,
mentioning that Scottish smoked fish could be obtained in London.
late 19th century, the Aberdeen fishing village of Findon (pronounced locally
as "Finnan") began producing lightly smoked and delicately flavoured haddock
(haddies) which were of a much finer texture. They were an immediate success
and variations on these tasty fish have become very popular.
They can be
simply grilled with butter but here is a recipe with milk and onions which
turns them into a delicately flavoured fish stew. The quantities are sufficient
for four people.
- One pound (500g) smoked haddock (*** available at The Celtic Treasure Chest)
- One large onion, thinly sliced
- 14oz (400ml or one and two thirds of a cup) milk
- ½ teaspoon cracked pepper
- 1½ teaspoons mustard powder ***
- 1oz (30g or ¼ stick) butter, softened
- 2 teaspoons plain flour
- 1 finely chopped spring onion
- Some finely chopped parsley
Place the thinly sliced onion in
the base of a large pan. Cut the smoked haddock into pieces about ½" to
an inch (2cm) wide and spread over the onion.
Mix the milk, pepper and
mustard and pour over the fish. Bring to the boil slowly; reduce the heat to
low and simmer covered for five minutes. Then uncover and simmer for another
Remove the fish from the pan with a slotted spoon to allow the
juices to run off and place in a warm serving dish. Continue to simmer the
mixture in the pan for another five minutes, stirring frequently.
warm butter and flour and add to the pan along with the finely chopped spring
onion. Stir over a low heat until the mixture comes to a slow boil and thickens
slightly. Pour over the fish and serve with some finely chopped parsley.
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