Finnan Haddie - Smoked Haddock
4 tablespoons of butter
2 medium yellow onions, peeled and thinly sliced
2 pounds smoked haddock (Finnan Haddie)
Freshly ground black pepper to taste
2 tablespoons all purpose flour
2 cups half-and-half
Heat a large covered frying pan and add the butter and onions. Sauté for a few minutes and add the haddock along with the pepper. Cover and cook for 5 minutes. In a medium bowl mix the flour with 1/2 cup half-and-half. Blend withe remaining half-and-half, and stir into the frying pan. Simmer gently while the sauce thickens, and then cook the fish until very tender, about 10 more minutes. Garnish with parsley and serve with toast and fried potatoes. Yields 6 servings.
Pairs Well With
Finnan Haddie is the proper name for smoked haddock that comes from Scotland. It is a basic of Scotish cuisine and very much part of their history, since it is a way to perserving food for the winter. Haddie is the Scotish name for haddock and Finnan refers to Findon, the region in Scotland, where this method of smoking originated.