Finnan Haddie(And Smoked Fish Source)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
haddock
smoked |
*
|
| 2 | tablespoons |
butter
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | cup |
milk
or half and half |
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
haddock
smoked |
*
|
| 3E+1 | ml |
butter
|
|
| 15 | ml |
cornstarch
|
|
| 237 | ml |
milk
or half and half |
|
| 1 | x |
black pepper
|
*
|
Directions
Skin the haddock, and cut in serving sized or bite sized pieces.
Melt butter in heavy frying pan.
Add fish, sprinkle with pepper, cover tightly, and cook v ery gently for about five minutes or so.
Mix a little milk into the cornstarch and blend smooth then add remaining milk.
Pour this over fish.
Simmer very gently another five minutes.
Serve immediately with boiled potatoes.
Serves 4 to 6, depending on size of fish and size of appetite.
