Finnan Haddie

Finnan haddie is a centuries-old method of
preserving haddock by salting and smoking it.
Traditionally, the fish was soaked in water
or milk to remove the salt before cooking.

Ingredients:
1 pound smoked haddock
4 medium-sized potatoes, cut into pieces
3 to 4 carrots, peeled and cut into rounds
2/3 cup grated parmesan cheese
2 tablespoons chopped fresh parsley

For the white sauce:
4 tablespoons butter
4 tablespoons flour
2 cups milk
Salt and fresh pepper

To prepare the white sauce:
Melt the butter in a heavy saucepan
or in the top of a double boiler
on top of the stove.
Whisk in the flour so there are no lumps.
Whisk in the milk until smooth
and bring slowly to a boil.
Cook until the sauce has thickened
about two minutes.

Directions:
Preheat the oven to 350 degrees F.
Butter a large casserole or
four individual casserole dishes.
Steam the prepared potatoes and
carrots on top of the stove
until they are just tender.
Peel the skin from the haddock.
Place the haddock on the
bottom of the casserole,
then sprinkle the carrots and
potatoes evenly over the top.
Pour the white sauce over
the vegetables, smoothing to cover.
Sprinkle the tops with the grated
parmesan cheese and chopped parsley.
Bake in the oven until bubbly and hot,
about 30 to 35 minutes.