Title: Finnan Haddie (And Smoked Fish Source)
Categories: Fish Shellfish Blank
Yield: 4 Servings

1		Smoked Haddock
2	tb	Butter
1	tb	Cornstarch
1	c	Milk Or Half And Half
		Pepper

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 very 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 appe= tite.

Smoked haddock source: Horton's---- PO Box 430---- Waterboro, ME 04087---- (800) 346-6066; fax (207) 247-6902----

Per serving (excluding unknown items): 66 Calories; 6g Fat (78% calories= from fat); 2g Protein; 2g Carbohydrate; 21mg Cholesterol; 112 mg Sodium

[ bakery-shoppe ] Recipe By : The Highlander's Cookbook by Sheila MacNiven Cameron

previous

next