Scottish seafood to go

by Kendall Phelps

I'm going to do my bit, by offering 2 recipes primarily based on some of our great Scots seafood. So if purchasing smoked haddock for the recipe below, do guarantee its the tender undyed sort. Luckily for you, most Scottish fishmongers do sell the real deal. Place it in a pan with the milk and bring up to the boil.

Then, employing a fish cut, take the fish from the milky liquid and strain the liquid into a bowl. Then flake the fish, dropping any skin and bones, and put aside till the soup is prepared. Sweat for another five mins, stirring sometimes don't permit to brown. Pour in the stock, bring to boiling, then cover and lower the heat and broil for 25-30 mins, till the potato is cooked. Mix about one in three of the soup in a processor, then return it to the pan. Mix in the reserved fish, keeping some flakes aside for garnishing each plateful. Mix in the cream, with the milky liquid from the poached fish, then check the seasoning. Serve in bowls garnished with the cut chives or parsley and the reserved fish flakes, finishing with a swirl of cream. I love to serve this with some plain yoghurt thinned with a little milk then flavored with sea salt and freshly ground pepper. Drip some of this mix round the plate, then add a touch or 2 of lemon oil. For the mash : five enormous potatoes, peeled and sliced. For the salmon : four salmon fillets, skin on with scales removed each weighing 150-175g ( 5-6oz ). Rub the fillets with a little oil thirty mins before cooking and put aside at room temperature.

In the meantime , boil the potatoes in salted water till just soft, then drain well. Sit the pot over a particularly low heat for a jiffy to make sure that the potatoes dry out, shaking them often. Crumble in the feta cheese, mix well and flavor to taste. Whisk in the cubed tomato flesh and chives just before serving. When you're prepared to serve, spatter the salmon with some crushed Maldon sea salt. Then heat a little olive oil in a heavy frying pan till really hot. Your total cooking time is about 5-6 mins and the skin should be dark brown and crisp, but the centre still rare. Dish up immediately on a bed of the mash with a drip of the yoghurt cream and lemon oil. A wedge of luscious lemon completes the plate.

About the author: Kendall Phelps is a writer for http://fish.helensrecipes.co m the nets number one destination for fish recipes