Scotland Main Meal Ideas
Cabbie Claw (Cod) Fish Recipe
This hearty fish dish takes its name from the fact that a young cod is called 'cabbilow' in Shetland. It is a warming dish which MUST use fresh cod as one of its ingredients. Don't even think of using frozen as it will not turn out the same.
1 Hard Boiled Egg, roughly chopped
1 tablespoon chopped parsley
1 ½ lb Cod Fillets
2 lb potatoes, boiled and mashed
2 teaspoons grated horseradish
Sprig of Parsley
1 ½ oz butter
¾ pint fish stock
1 ½ oz flour
¾ cup milk
salt and pepper to taste
Place the cod fillets in a pan with the horseradish, sprig of parsley and salt. Cover with between one and one and a half pints of cold fresh water. Bring this to the boil and simmer until the fish is cooked. Drain the fish keeping ¾ pint of the stock for the sauce.
Pipe a border of mashed potato around a large oven proff dish (commonly called an ashet in Scotland) and arrange the fish in the centre. Keep the dish and its contents warm while making the sauce. Melt the butter in a saucepan, add the flour and cook for a few minutes without adversely affecting the colouring. Add the fish stock and milk, bring to the boil and cook to thicken. Stir in the (chopped) hard boiled egg, season and pour over the fish. Garnish with parsley and paprika.
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For US to UK equivalents for food weights and measurements see this rough guide
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