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+--- Thread: Finnan Haddock with Cheese (/showthread.php?tid=179705)
Finnan Haddock with Cheese - Hutch00 - 01-15-2005
[font "Verdana, Arial, Helvetica, sans-serif"][size 2]Named after Findon, Scotland, a fishing village near Aberdeen, finnan haddie ( haddock ) is partially boned, lightly salted and smoked haddock. It was originally smoked over peat fires, a rarity now in wide commercial production. In Scotland, finnan haddie has long been a favorite breakfast dish. It's available whole or in fillets and can be refrigerated, tightly wrapped, for up to a month. Finnan haddie is best baked, broiled or poached. It's generally served with a cream sauce.
[#0000ff]Finnan Haddock with Cheese[/#0000ff]
1 teacupful cooked finnan haddock
2 oz. grated cheese
1 egg
1 oz. butter
1 tablespoon milk
pepper, salt & mustard
a few rounds buttered toast[/size][/font]
[font "Verdana, Arial, Helvetica, sans-serif"][size 2]Free the haddock from bones. Melt the butter, and add fish, cheese, egg, milk and seasonings. Stir over the fire till hot, and serve on buttered toast[/size][/font]
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