Finnan Haddie

1. 1

   Put the smoked fish in a pan and cover with water. Bring to a boil over medium heat and cook for 10 minutes.

2. 2

   Remove from the pan and drain.

3. 3

   Remove the skin and bones and flake the fish.

4. 4

   Heat 3 tablespoons of butter in a saucepan, stir in the flour, and cook gently 2 minutes, continuing to stir.

5. 5

   Off heat, add the milk, then return to the heat and stir constantly, until the sauce thickens.

6. 6

   Add salt and pepper to taste, reduce heat and simmer, stirring often, for about 12-15 minutes.

7. 7

   Combine the flaked fish with the sauce, and warm through. Serve over boiled potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.