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Ingredients:
♣ One pound (500g) smoked haddock (*** available
at The Celtic Treasure Chest)
♣ One large onion, thinly sliced
♣ ½ teaspoon cracked pepper
♣ 1½ teaspoons mustard powder ***
♣ 1oz (30g or ¼ stick) butter, softened
♣ 2 teaspoons plain flour
♣ 1 finely chopped spring onion
♣ Some finely chopped parsley |
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Method::
Place the thinly sliced onion in the base
of a large pan. Cut the smoked haddock into pieces about ½" to an inch
(2cm) wide and spread over the onion.
Mix the milk, pepper and mustard and
pour over the fish. Bring to the boil slowly, reduce the heat to low and simmer
covered for five minutes. Then uncover and simmer for another five minutes.
Remove the fish from the pan with a slotted spoon to allow the juices to run
off and place in a warm serving dish. Continue to simmer the mixture in the pan
for another five minutes, stirring frequently.
Mix the warm butter and flour
and add to the pan along with the finely chopped spring onion. Stir over a low
heat until the mixture comes to a slow boil and thickens slightly. Pour over
the fish and serve with some finely chopped parsley.
© Copyright
The Celtic Treasure Chest
Group of
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