Finnan Haddie

• 1 small onion, cut into 1/8-inch slices and separated into rings
• 1 teaspoon whole black peppercorn
• 2 lbs smoked haddock, cut into 4 pieces
• 3 cups milk
• mustard, sauce

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.
2. Pour in the milk.
3. The milk should just cover the fish; add more if necessary.
4. Bring to a boil over high heat, then reduce the heat to low.
5. Cover and simmer undisturbed for about 10 minutes, or until the fish flakes easily when prodded with a fork.
6. Do not overcook.
7. With a slotted spatula, transfer the fish to a heated serving platter and discard the milk, onions and peppercorns.
8. Serve the "Finnan Haddie" at once, accompanied by a bowl of mustard sauce.
9. I prefer mine with boiled new potatoes and fresh peas.

onion, black peppercorn, haddock, milk

Taken from www.food.com/recipe/finnan-haddie-423259 (may not work)