Arbroath
Smokies
Arbroath
smokies are a type of lightly smoked small haddock with a particularly
good flavour and texture. The bright yellow, coarsely flavoured
smoked haddock sold in most supermarkets is not a very good substitute
for the real thing. You are better off hunting them out at a good
fishmongers.
Arbroath
is a small town on the east coast of Scotland, a little to the
north of Dundee.
Arbroath
smokies - 4
Single cream - 150 ml (¼ pint)
Watercress - 1 bunch
METHOD
Put
the smokies in a frying pan and just cover with boiling water.
Simmer for 5 minutes.
Remove
the smokies, making sure they are well drained. Pour off the water
from the pan and discard or save for fish stock.
Return
the smokies to the pan, pour the cream over them and simmer gently
for another 5 minutes.
Place
the fish on a serving dish, pour the creamy sauce over and garnish
with watercress.
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