2 pounds smoked haddock
1/4 cup butter
2 tbsp. flour
1 3/4 cups milk
Salt and pepper to taste
3 tbsp. butter, melted
1/2 cup breadcrumbs ( not packaged)
1 tbsp. fresh parsley, chopped
For thin white sauce, melt butter in saucepan. Add flour and stir to form paste. Remove from heat and slowly add half the milk. Return to heat and stir until thickened; beat until smooth. Gradually stir in remaining milk and heat to simmering.
Place fish in greased pan and pour white sauce over it. Cover pan and place in 400 degree oven for 10-20 minutes until fish flakes easily.
Sprinkle with breadcrumbs which have been mixed with the melted butter. Return to oven and bake 5-10 minutes until lightly browned. Sprinkle with parsley.
Nova Scotia’ is Latin for ‘New Scotland’ … and this highland influence has flavoured the cuisine since the 1600’s. Finnan haddie is a Scottish dish which celebrates the ‘haddie’ , or haddock. ‘Finnan’ comes from the name of a Scottish town where haddock was very popular. Centuries ago, you probably would have eaten finnan haddie at breakfast; today, it is more likely to be enjoyed at dinner time.