| Finnan Haddie |
| ingredients: |
One
pound (500g) smoked haddock
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
The quantities are sufficient
for four people. |
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| method: |
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 five minutes.
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.
Mix the 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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| 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. But
these were heavily smoked (as a preservative)
and a bit tough. In the late 19th century,
as fast transportation by train became
available, 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. |
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