Recipe for cooking smoked haddock with white sauce

Recipes from England :: English Main Dish Seafood

This is a Scottish tradition which is often served for breakfast. Add potatoes, and it becomes a main meal. The name comes from Findon, a village renowned for the industry of curing fish. "Haddie" is a slang term for haddock.

1 lb. smoked haddock or smoked cod fillets
2 Tbsp. butter or butter-replacement
1 small onion, chopped
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. milk
2 tsp. cornstarch

Cut fish into 1-in. pieces, removing any bones and skin. Heat butter in skillet until melted; add fish and onion. Sprinkle and distribute with salt and pepper. Cook and stir 5 mins.

Stir milk gradually into cornstarch in 1-quart saucepan; heat to boiling, stirring constantly. Boil and stir 1 minute. Pour over fish. Simmer uncovered or without a lid until fish flakes easily with fork, 3 to 5 mins.

Serve with boiled or baked potatoes if desired.

Yields 4 servings.