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Cabbie claw or Cabelew is a traditional dish from the North-East of Scotland and Orkney. Traditionally made using Speldings, young fish of the Gadidae family, such as Cod, Haddock or Whiting. The obscure name is a derivative of the French name for Cod- Cabillaud.

To make Cabbie claw

Ingredients

Whole Cod, or other Whitefish
Coarse Sea salt
Parsley
Horseradish
Mashed potato
Parsley and Cayenne Pepper

Sauce

Butter
Flour
Milk
Hard boiled Eggs
Water the fish is cooked in
Nutmeg, Salt and Pepper

Take a very fresh spelding, clean it removing the eyes, split the the fish and wipe it down. Rub the Fish with coarse salt and leave over night. The following day, hang the fish in a shaded,cool, draughty place for 24hrs. Cover the Fish in a kettle with boiling water, parsley and fresh horseradish may be added to the broth. Simmer until cooked. Remove the fish from the stock (retaining it), skin and bone the fish, then flake the flesh roughly and keep warm in a slow oven.

To make the sauce : make a roux with the butter and flour, then slowly add the fish stock and milk., constantly stirring to avoid lumpiness. Chop the whites of the eggs roughly (reserving the yolks), and mix into the sauce and season. Layer the fish on top of the mashed potato, pour over the sauce, garnish with chopped egg yolks, parsley and the cayenne.

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	'''Cabbie claw''' or '''Cabelew''' is a traditional dish from the North-East of Scotland and [[Orkney]]. Traditionally made using [[Spelding]]s, young fish of the ''[[Gadidae]]'' family, such as [[Cod]], [[Haddock]] or [[Whiting]].		'''Cabbie claw''' or '''Cabelew''' is a traditional dish from the North-East of Scotland and [[Orkney]]. Traditionally made using [[Spelding]]s, young fish of the ''[[Gadidae]]'' family, such as [[Cod]], [[Haddock]] or [[Merlangius merlangus\|Whiting]].
	The obscure name is a derivative of the [[French Language\|French]] name for Cod- ''Cabillaud''.		The obscure name is a derivative of the [[French Language\|French]] name for Cod- ''Cabillaud''.