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| What You Need: |
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1 small onion, cut into 1/8-inch slices and separated into rings
1 teaspoon whole black peppercorns
2 pounds smoked haddock, cut into 4 pieces
3 cups milk
Mustard sauce
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| How To Cook: |
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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.
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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.
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3. Cover and simmer undisturbed for about 10 minutes, or until the fish flakes easily when prodded with a fork. Do not overcook.
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4. With a slotted spatula, transfer the fish to a heated serving platter and discard the milk, onions and peppercorns.
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5. Serve the "Finnan haddie" at once, accompanied by a bowl of mustard sauce.
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