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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Strew the onion rings and peppercorns over the bottom of a heavy 10-inch skillet, and arrange the pieces of smoked haddock on top. | 2. Pour in the milk. The milk should just cover the fish; add more if necessary. Bring to a boil over high heat, then reduce the heat to low. | 3. Cover and simmer undisturbed for about 10 minutes, or until the fish flakes easily when prodded with a fork. Do not overcook. | 4. With a slotted spatula, transfer the fish to a heated serving platter and discard the milk, onions and peppercorns. | 5. Serve the "Finnan Haddie" at once, accompanied by a bowl of mustard sauce. | 6. I prefer mine with boiled new potatoes and fresh peas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		cut separated	-	-	-	-
black peppercorn	1	teaspoon		-	-	-	-
haddock	2	lb	smoked cut	670.9349	0.0	147.9683	4.08
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
mustard			sauce	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.