Smoked Haddock with White Sauce (Finnan Haddie with White Sauce - Scotland)

This is a Scottish tradition which is often served for breakfast. Add potatoes, and it becomes a main meal. The name comes from Findon, a village renowned for the industry of curing fish. "Haddie" is a slang term for haddock.

1 pound smoked haddock or smoked cod fillets
2 tablespoons butter or margarine
1 small onion, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
2 teaspoons cornstarch

Cut fish into 1-inch pieces, removing any bones and skin. Heat butter in skillet until melted; add fish and onion. Sprinkle with salt and pepper. Cook and stir 5 minutes.

Stir milk gradually into cornstarch in 1-quart saucepan; heat to boiling, stirring constantly. Boil and stir 1 minute. Pour over fish. Simmer uncovered until fish flakes easily with fork, 3 to 5 minutes.

Serve with boiled or baked potatoes if desired.

Yields 4 servings.