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“I found this on alleasyrecipes.com. I'm posting it for ZWT 6. I've had this many times and love it.”
READY IN:
15mins
SERVES:
4
YIELD:
4 pieces fish
UNITS:
US

Ingredients Nutrition

Directions

  1. Strew the onion rings and peppercorns over the bottom of a heavy 10-inch skillet, and arrange the pieces of smoked haddock on top.
  2. Pour in the milk. The milk should just cover the fish; add more if necessary. Bring to a boil over high heat, then reduce the heat to low.
  3. Cover and simmer undisturbed for about 10 minutes, or until the fish flakes easily when prodded with a fork. Do not overcook.
  4. With a slotted spatula, transfer the fish to a heated serving platter and discard the milk, onions and peppercorns.
  5. Serve the "Finnan Haddie" at once, accompanied by a bowl of mustard sauce.
  6. I prefer mine with boiled new potatoes and fresh peas.

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