1                    Smoked Haddock
   2      tablespoons   butter
   1      tablespoon    cornstarch
   1      cup           Milk Or Half And Half
                        pepper
Skin the haddock, and cut in serving sized or bite sized pieces.   Melt
butter 
in heavy frying pan.  Add fish, sprinkle with pepper, cover tightly, and
cook v
ery gently for about five minutes or so.  Mix a little milk into the
cornstarch
  and blend smooth then add remaining  milk.  Pour this over fish.  Simmer
 very 
gently another five minutes.  Serve immediately with boiled potatoes. 
Serves 4
 to 6, depending on size of fish and size of appetite.
Smoked haddock source:
Horton's 
PO Box 430 
Waterboro, ME   04087 
(800) 346-6066; fax (207) 247-6902