Traditional Scottish Recipes
- Smoked Haddock Mornay

There are references to smoking fish to preserve them going back to the 16th century in Scotland . In the 18th century Scottish smoked fish could be obtained in London. But these were heavily smokedand a bit tough. In the late 19th century, as fast transportation by train became available, the Aberdeen fishing village of Findon (pronounced locally as "Finnan") began producing lightly smoked and delicately flavoured haddock (haddies) which were of a much finer texture. They were an immediate success and variations on these tasty fish have become very popular. They can be simply grilled with butter but here is a recipe with cream and cheese to create the popular haddock mornay.

6 ounces (170g) good quality smoked haddock
2 ounces (50g ) double cream
2 ounces (50g) Cheddar cheese
2 teaspoons butter
1 teaspoon crushed black peppercorns

Melt the butter in a pan over a medium heat, adding the cheese and cream. When the cheese has melted, add the smoked haddock and pepper and salt. Cook for about four minutes each side. Move the haddock to an oven-proof dish and pour the sauce over. Heat under a hot grill until golden brown. Sprinkle with fresh, chopped parsley and serve with mashed or boiled potatoes and green vegetables.

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