Finnan Haddie |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3-4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tablespoons butter | 1 medium yellow onion, peeled and thinly sliced | 1 pound smoked haddock (Finnan Haddie), skinless, cut into small serving pieces |
| freshly ground black pepper to taste | 1 tablespoon cornstarch | 1 cup half and half |
| GARNISH: chopped parsley | ||
| 1 | Heat a large covered frying pan and add the butter and onion. Saute for a few minutes and add the smoked fish, along with the pepper. Cover and cook for 5 minutes. Mix the cornstarch with 1/4 cup of the half and half. Blend with the remaining half and half, and stir into the frying pan. Simmer gently while the sauce thickens, and then cook the fish until very tender, about 10 more minutes. Garnish with the chopped parsley and serve. |