Culinary Tour - Fish...
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ARBROATH SMOKIE
Description: A wood-smoked haddock still produced in small family smoke-houses in the East coast fishing town of Arbroath.
Method:
Ingredients:
FISH ROES
Description: Fish roes have always been popular in Scotland, but these days with so many species declining in numbers, it could be argued that it is wrong to eat so many potential fish in one mouthful, especially herring. However these are old recipes.
Method: Most roes are around 450g in weight. Put them in a muslin or nylon bag and add to boiling salted water which has had a spoonful of lemon juice added. Cover and simmer gently for around 30 minutes. Allow them to cool then remove from the water. Leave the outer membrane of the roe intact until you want to use them. It helps to keep the roe moist. Variation: Fish Roe Fritters - Slice the cod's roe into circles about 1 cm thick and take off the skin. Dip the slices in seasoned flour, then in egg, and fry until golden brown on both sides. Serve with toast, or with bacon, tomatoes, mushrooms etc. Garnish with lemon wedges, or slices.
Ingredients:
PICKLED SALTED HERRINGS
Description: Allow one or two herrings per person depending on size.
Method: Soak the herrings overnight in clean fresh water. Clean them and cut them into half-inch wide strips crosswise. Put them into a deep dish with the onion slices and sprinkle them with salt and pepper, followed by the brown sugar, then pour enough vinegar over them to cover and leave in a cool place for ten to twelve hours.
Ingredients: 6 salted herring; 6 thinly sliced onions; 3 tablespoons brown sugar; salt and pepper; water; vinegar to cover
POACHERS SALMON
Description: Serves 4
Method: Put the salmon cutlets into a well-buttered ovenproof dish, sprinkle with salt and pepper. Mix together the cream, Drambuie and anchovy essence, and pour over the fish. Cover the dish loosely with foil and cook at Gas 4 /350 F/180 C for 40-45 minutes or until the fish is just cooked. Serve with new potatoes.
Ingredients: 4 Salmon cutlets; ¼ pint (2/3 cup) single cream; 2 tablespoons Drambuie; ½ teaspoon anchovy essence (anchovy paste); Salt and pepper
POTTED TROUT
Description: Herrings and Mackerel can also be cooked in this way.
Method: Clean the trout well, and wash them over with a little white wine vinegar, then slit them down the back and take out the backbone. Sprinkle them all over with salt and pepper and leave for about two hours. After that, put a nut of butter inside each fish and lay them head to tail in a single layer in a large oven-proof dish. Dot a little more butter over the top of the fish, reserving just under half of the 350g for later. Cover and bake in the oven at 325 degrees F (170deg.C) or gas mark 3, for about 45 minutes. Take from the oven and when cold lift them out carefully into a clean dish. Warm the remainder of the butter with the spices, then pour over the fish to cover them completely. Chill and serve cold.
Ingredients: 8 fresh trout; 150ml white wine vinegar; salt and pepper to taste; 350g butter; pinch each of: mace, nutmeg and clove
TWEED KETTLE
Description: This is also sometimes known as salmon hash. Serves four.
Method: Put the fish into a pan, barely cover with water, bring to the boil and then simmer gently for 5 minutes. Lift the fish carefully from the pan, remove the skin and bones, then cut the fish into cubes about 4cms in size. Season with salt, pepper and mace, then put into a clean pan with the fish stock, the wine, and the shallots. Cover and simmer gently for about 20 minutes. In the mean time, heat up the butter and just soften the mushrooms in it. Drain and add to the salmon, letting them heat up for 5 minutes. Serve with the chopped parsley.
Ingredients: 1Kg fresh salmon; 2 chopped shallots; salt and pepper; pinch of ground mace; 150ml water; 150ml dry white wine; 125g chopped mushrooms; 1 tablespoon chopped parsley
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