Instructions: Soak finnan haddie in water to cover for 1 hour. Drain and put into a large saucepan, covering with the milk and water. Bring to a boil, remove from the heat and let stand for 10 to 15 minutes. When cooled, remove the skin and bones, reserving the stock. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook over direct low heat until smooth. Add the cream and 1 1/4 cups of the reserved stock; continue to cook, stirring occasionally, until the mixture is slightly thickened. Season with pepper and nutmeg.

When the sauce is thick enough to coat a spoon, remove it from the heat. Break the finnan haddie into pieces and fold them into the sauce. Simmer gently over low heat for a few minutes until the fish is warmed. To serve, spoon the fish and sauce over the toast or biscuits.

My grandmother always served finnan haddie over toast or buttermilk biscuits.

This recipe comes close to the
way she made it (she never used a recipe).

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