At the coastal bistro, the chef served a creamy chowder studded with flaked finnan haddock and toasted sourdough.

For dinner, she grilled finnan haddies and served them with lemon butter.

For St. Andrew's Day, we grilled slices of finnan haddie and served them with oatcakes and mustard.

The chef recommended the pan-seared finnan haddocks with a lemon-butter sauce to every table.