Cookbook:Cabbie Claw (Scottish Whitefish with Egg and Potato)
| Cabbie Claw (Scottish Whitefish with Egg and Potato) | |
|---|---|
| Category | Fish recipes |
| Difficulty |  |
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Cabbie claw or cabelew is a traditional dish from the North-East of Scotland and Orkney. It is traditionally made using speldings, which are 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.
Ingredients
[edit | edit source]- Whole spelding (cod or other whitefish)
- Coarse sea salt
- Parsley
- Horseradish
- Butter
- Flour
- Milk
- Hard boiled eggs
- Nutmeg
- Salt
- Pepper
- Mashed potato
- Parsley
- Cayenne pepper
Procedure
[edit | edit source]- Clean the spelding, removing the eyes, splitting the fish, and wiping it down. Rub the fish with coarse salt and leave overnight.
- The following day, hang the fish in a shaded, cool, drafty place for 24 hrs.
- Cover the fish in a kettle with boiling water. Parsley and fresh horseradish may be added to the broth. Simmer until the fish is cooked.
- Remove the fish from the broth, reserving the broth.
- Skin and de-bone the fish, then flake the flesh roughly and keep warm in a slow oven.
- 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). Mix the whites into the sauce, and season to taste.
- Layer the flaked fish on top of the mashed potato. Pour the sauce over top, and garnish with chopped egg yolks, parsley, and cayenne.