finnan haddie

[Pleater]

My local supermarket ran out of haggis as the lorries could not make it down from the frozen North due to the snow, so looking for something suitable for Burns' night I bought some lightly smoked haddock to seethe in milk for my supper. It brought back memories of my mother doing the same thing - though the modern stuff is just stained yellow and the smoky smell is a powder and not the pukka treatment, but the taste was near enough.

I wondered if anyone else has a taste for this Scottish delicacy.

Anne the Pleater :ootd:

[Chas]

It certainly triggers a memory. I can remember my mother cooking things in milk, but what it was, I have no recollection. We used to get liver cooked in milk, when I was in the RAF - melt in your mouth, almost like a pate.

Just asked Margaret and she says that she has never cooked any savoury in milk - ever.

I wonder if it is a style of cooking that has gone out of fashion?

Regards

Chas

[Grizzly]

When I was a boy, my parents were always cooking smoked haddock by poaching it in milk, it always used to create a stink in the kitchen but always tasted lovely. Funny but I never cook it at home now but if I see it in a restaurant I will always choose it from the menu.

[Cecil]

I prefer Cullen Skink!

[Laird_M]

Ah, memory lane.
I remembe my mother doing the same. Never eat it these days...

[Tony]

I remember my mother doing the same. I always hated it. she swears she's never ever ever poached smoked fish in milk.

[TheOfficialBren]

I've never even heard of cooking a savoury dish in milk! Any good recipes? It sounds interesting.

[Singlemalt]

I certainly remember it as a boy. My mother made it with locally smoked white-fish which my father and uncles speared in November. I remember the fishing as a big adventure but I have to admit I did not like it at the time but my tastes have matuered and I would like to give it another chance.

[Peter Crowe]

My father always cooks Finnan Haddies in milk with poached eggs also poached in the milk and toast and butter on the side. Done properly it is delicious traditional Scots fare :-) Good quality smoked haddock should not be dyed yellow!

[piperdbh]

I can't get past using the word "seethe" in reference to cooking. In my little corner of Paradise, "seethe" mean to be in a nearly uncontrollable state of rage, not to poach a fish. I suppose, if I had to eat smoked fish that was rehydrated in hot milk, I'd be seething, too.