1 Whole milk, enough to half-submerge the fish (approximately 1 cup / 240 ml)
1 Water, equal part to milk (approximately 1 cup / 240 ml)
2 tablespoons (30 g) unsalted butter, softened
Instructions
1. Place the finnan haddie skin-side down in a 9×13-inch (23×33 cm) baking dish or roasting pan. Pour in equal parts whole milk and water until the liquid surrounds but does not fully submerge the fish.
2. Set the pan over the lowest burner on the stovetop (or the back of the range) on the lowest heat setting. Allow the fish to heat slowly — this is a gentle scalding technique, drawing salt from the fish into the liquid — for 25 minutes, until the flesh has turned opaque on the underside and the liquid is steaming but not boiling.
3. Preheat the oven to 375°F (190°C) while the fish soaks.
4. Carefully pour off and discard the soaking liquid. Pat the surface of the fish lightly dry. Dot or spread 2 tablespoons (30 g) of softened butter evenly over the top of the fish.
5. Transfer the pan to the oven and bake for 22–28 minutes, until the flesh flakes easily when pressed with a fork, the surface is lightly golden, and an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
6. Serve immediately from the pan.
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