True Finnan haddock is a mellow yellow. It has been smoked on the bone or as fillets and is a superior (kettle of) fish to the bright yellow haddock that is probably artificially dyed. It is well worth seeking out.
Poach the haddock in the milk for about 5 minutes until the flakes separate easily. Drain, reserving the milk and flake the fish removing any skin and bones.
In a saucepan, melt the butter and fry the bacon. Stir in the flour and then add the milk to make a smooth sauce. Add a little water if too thick. Put in the potatoes, fish and seasoning and heat through. Stir in the eggs over a gentle heat without boiling, then serve, sprinkled with the chopped parsley.
Potatoes are said to have arrived in Japan via Jakarta. At first, they were known as Jakarta Yam.
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