Subject: Finnan Haddie
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 28 2001 - 10:45:58 EST
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F O O D F U N N Y
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Here's a cute one from reader Joyce Nichols:
A lady opened her refrigerator and saw a rabbit sitting on one of the
shelves. "What are you doing in there?" she asked. The rabbit
replied, "This is a Westinghouse, isn't it?", to which the lady
replied "Yes." "Well," the rabbit said, "I'm westing".
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T O D A Y ' S R E C I P E
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The traditional English breakfast owes much to culinary contributions
from Scotland, including this dish.
Finnan Haddie
1 small onion, sliced and separated into rings
1 tsp (5 ml) whole black peppercorns
2 - 3 lbs (900 - 1350 g) smoked haddock, cut
into individual servings
3 cups (750 ml) milk
Place the onion rings and peppercorns in a heavy skillet. Arrange the
smoked haddock pieces on top, then add the milk. Bring to a boil over
high heat, reduce the heat and simmer covered for 10 minutes.
Transfer the fish to a serving platter and discard the milk, onion,
and peppercorns. Serve with mustard sauce (see below). Serves 4 to 6.
Mustard Sauce
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) milk
1/4 cup (60 ml) heavy cream
1 tsp (5 ml) white vinegar
1 tsp (5 ml) Dijon-style mustard
1 tsp (5 ml) dry English mustard
Salt and freshly ground pepper to taste
Heat the butter in a small saucepan over moderate heat. Stir in the
flour and cook for 3 minutes. Stir in the milk and bring to a boil,
stirring frequently. Add the remaining ingredients and stir to
combine thoroughly. Makes about 1 cup (250 ml).
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