One whole shallot, 2 oz. butter, 3 Tbsp. flour, One pound Finnan Haddie, 1/2 Cup Scotch, 1 Cup heavy cream, 2 Cups fish stock (fish bouillon), 4 large potatoes, peeled and boiled
Skin and chop the Finnan Haddie fillet. Saute the fillet and chopped shallot in the butter until the onions are transparent. Add flour and cook for two minutes over medium heat. Add scotch and cook an additional minute to release alcohol. Add heated fish stock and whisk until smooth. Bring to a boil and add heated cream. Boil again, lower heat, and cook slowly to desired consistency. Serve over warmed, cooked potatoes.