HADDOCK

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1 Finnan haddock (1 -1 1/2 Ib.)

Soak the fish for 1 hour in enough milk to cover.

Bring slowly to the boil in the milk and simmer for 20 minutes. Drain, keeping some of the stock for sauce. Flake the fish, removing the skin and bones, then set aside while making the sauce.

Sauce: Melt 2 tablespoons of butter in a frying pan, remove from heat and blend in 2 tablespoons of flour. Mix in ^ cup of milk and i cup of stock from fish, and ^ teaspoon of salt. Return to the heat and cook for 1 minute without browning. Add liquid slowly, stirring all the time. Bring to the boil and cook for a few minutes. Pour sauce over fish and garnish with chopped parsley, chives, or a chopped, hard-boiled egg. May be sprinkled with lemon juice. Serves 3-4

 

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