Scottish Fish Food Ideas
Marinated Kipper Fillets Recipe
This is a recipe which uses smoked fish. Traditionally in Scotland it woudl be Finnan Haddies (Haddock) but any good smoked fish should do.
Ingredients for Creamy Smoked Fish
4 smoked haddock fillets
1 pt milk
one bay leaf
2 oz butter
2 tabelspoons flour
2 heaped teaspoons mustard powder (Scottish-if unavailable- French) or use the equivalent in real mustard according to taste.
5fl oz double cream
2 tablespoons flour
seasoning (salt & pepper)
Place the fish into a large pan. Cover with the milk, then add the bayleaf and peppercorns and bring to the boil.
Reduce the heat and simmer until the fish is cooked through. Carefully lift out the fish with a fish slice (or slotted spoon), then drain and place in a heated shallow dish. Cover and keep warm. Strain the juice into a container .
Melt the butter in a pan then stir in the flour and mustard and cook for 2 minutes. Then add the fish juice and bring to the boil, stirring continually. Once it thickens, remove from the heat and stir in the cream. Reheat but do NOT boil. Pour over the fish.
Serve with a potato dish of your choice
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For US to UK equivalents for food weights and measurements see this rough guide
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