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Scotland - Recipes - Fish

Haddock Rarebit

1 Finnan Haddock
1 cup milk
2 tablespoons flour
4 tablespoons cheese
2 eggs
2 tomatoes
Salt and pepper

Clean fish and simmer in salted water for 7 minutes. Skin and flake the flesh. Place tomatoes in boiling water until skin loosens and then peel. Place with fish in ovenproof dish. Mix the flour with a little milk, then add in the rest of the milk. Bring to the boil, stirring to keep mixture smooth, for 3 minutes. Grate cheese, beat eggs, and add to sauce.
Heat until sauce thickens, taking care not to boil. Pour over fish and tomatoes. Serves 2.

Baked Brown Trout

4 250g trout
4 tablespoons dry vermouth
2 tablespoons olive oil
Sea salt
Freshly ground black pepper
4 sprigs of dill, fennel, chives or parsley
1 lemon

Clean the trout, remove the scales and fins and wipe clean with kitchen paper. Season the inside of the trout with salt and pepper and insert the herbs. Cut four pieces of kitchen foil into oval shapes which are long enough to entirely wrap the fish with an extra 7cm. Brush the foil with olive oil and place each trout in the centre. Brush the outside of the fish with olive oil, season with salt and pepper and pour a tablespoon of vermouth over each fish.

Pull the foil up to make a boat shape for the fish and fold over the top to totally wrap the fish, making sure it is pinched together.

Bake in a pre-heated oven at 230C. The time will vary, depending on how big the fish are. Check by opening up foil and examining the flesh at the thickest part. There should be no opaqueness or pinkness.

Serve the fish in the foil boats with fresh vegetables. Serves 4.

Ham and Haddie Pie

375g smoked haddock
125g chopped bacon
250g sliced tomatoes
60g grated Scottish cheddar cheese
Small quantity butter for frying
1 small onion, chopped
60g breadcrumbs
2-3 tablespoons water

Heat the oven to 190C or Gas Mark 5. Grease a medium size ovenproof dish. Melt the butter in a pan and fry the onion until it is soft. Add the chopped bacon and cook for another 2 - 3 minutes. Arrange half of the tomato slices in the dish and cover with the onion and bacon mixture. Put the haddock on top of this and cover with the remaining tomato slices.

Pour on the water and sprinkle with the breadcrumbs and cheese. Cover with a lid or kitchen foil and cook for 20 minutes at 190C or Gas Mark 5.

At the end of cooking uncover the pie and brown for ten minutes more. Serves 4.

Teed Kettle or Salmon Hash

1kg fresh salmon, preferably from the tail end
2 chopped shallots
Salt and pepper
Pinch of ground mace
150 ml water
150ml dry white wine
250g chopped mushrooms
1 tablespoon chopped parsley

Put the fish in a pan, just covered with water and bring to the boil. Simmer gently for five minutes. Remove fish from the pan (keep the stock), remove skin and bone and cut the fish into 2 inch squares. Season with salt, pepper and mace. Place in a clean dish with a quarter pint of the fish stock plus the wine and finely chopped shallot or chives. Cover the dish and simmer gently for about 20 minutes.

Heat up the butter and soften the mushrooms in it, drain and add to the salmon and heat together for another five minutes. Serve with chopped parsley.

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