Try serving this traditional
Scottish dish, named for the fishing village of Finnan or Findon
in Scotland, over toast.
Creamed
Finnan Haddie
- 1 pound haddock
1 cup milk
2 tablespoons all-purpose flour
2 large eggs, hard-boiled, sliced
- In a large deep skillet,
poach haddock in milk until the fish flakes easily when tested.
Remove fish and cut into small pieces.
- Add flour to the poaching
liquid and stir until thick.
- Pour the sauce on fish
pieces and top with sliced hard-boiled eggs.
Makes 4 servings.
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
