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Poached Finnan Haddock

ingredients

serves 10
10 x 200 g smoked haddocks
2 litres milk/milk and water

method

1. Cut off the fins and tails of the haddocks, place into a shallow pan and cover with the milk.

2. Bring to the boil and simmer gently for 10 minutes.

3. Dress in an earthenware dish, remove the centre bone and coat with a little of the milk.

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