Elisabeth Ayrton

Finnan Haddock

Preparation info

  • For

    2

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A traditional Scottish dish for breakfast or supper. Fillets of smoked haddock may be used, neither the flavour nor the texture will be as good.

Ingredients

  • 1 medium-sized smoked haddock
  • 2 eggs
  • ¾ pint (4½

Method

Add ¼ pint (1½ dl.) water to the milk and poach the haddock gently in this liquid for 20 minutes, turning it once if the liquid does not quite cover. Add no salt. Lift out the fish, remove the backbone, fi