Smoked Haddock With Eggbutter

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2,2 lb. / 1 kg smoked haddock
0,2 pt. / 1 dl milk
2 eggs
5,3 oz. / 150 g butter
1 bunch chives

Use a fish scissors or other heavy scissors to cut away the fins on the fish. Cut the haddock into 1 inch / 2-3 cm thick slices. Boil about 3 pt. / 1,5 litres of water and add the milk. Let the fish slices steep till done, approximately 7 minutes.

Eggbutter; Melt the butter and add roughly chopped hard boiled eggs and finely sliced chives.

Server the haddock with eggbutter, boiled potatoes and stewed root vegetables.

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