Finnan Haddie

- 2 smoked haddock
- 2 T butter
- 1 T cornstarch
- 1 c rich milk or half&half
- pepper

Skin the haddock and cut into bite-sized pieces. Melt the butter in a heavy frypan. Add fiksh, sprinkle with pepper, cover tightly, and cook very gently for 5 minutes. Mix a little milk with the corn starch and blend smooth, then add remaining milk. Pour this over the fish and simmer very gently for another 5 mminutes. Serve immediately.