Finnan haddie

Method

Place the Finnan haddie skin-side up in a large shallow pan and pour over the milk and water until the fish is just covered. Add the bay leaf, season with salt and pepper, and dot with butter. Bring slowly to a gentle simmer over medium heat and poach for 8-10 minutes until the fish is tender and the flesh flakes easily with a fork. Remove the fish carefully with a slotted spoon and transfer to a warm serving dish, keeping it warm. Strain the cooking liquid and pour a little of it over the fish to keep it moist, discarding the bay leaf. Serve immediately with the poaching liquid on the side, accompanied by floury potatoes and crusty bread to soak up the flavourful broth.