Name: Finnan Haddock and Potatoes
Yield: 4–6 Servings
Cuisine: Scottish
Ingredients: 2 oz (50 g) butter (½ stick); salt and pepper; Milk; 1½ lb (750 g) mealy potatoes (e.g. Golden Wonders, Records)*, peeled; 1 lb (500 g) Finnan haddock on the bone**; 1 onion, finely chopped; 2 pt (11) water (5 c)

Preparation info

4–6
Servings

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

1½ lb (750 g) mealy potatoes (e.g. Golden Wonders, Records)*, peeled
1 onion<

Method

Cooking

Put potatoes and onion into a large pot with the water and cook till the potatoes are almost soft. Lay Finnan on top, put the lid on the pan, and cook for about 5 minutes till the fish is just cooked. Remove the fish, skin, bone, and flake the flesh. Meanwhile mash the potatoes and onions into the liquid in the pan.