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
