Recipes for February
Fish Pie
(serves 4 - 5)
You can increase the smoked flavour in this dish by adding more smoked haddock and decreasing the amount of fresh fish. I find however, equal amounts of each just perfect.
- 8 oz (225g) smoked haddock fillet, skinned
- 8 oz (225g) fresh haddock fillet, skinned
- 3 oz (75g) butter
- 2 oz (50g) plain flour
- 1 pint (600ml) milk
- 3 oz (75g) Orkney Cheddar, grated
- freshly ground black pepper
- a little salt
- 4 oz (110g) cooked peas
- 4 tomatoes, sliced
- mashed potatoes, seasoned (made from 2lb 4oz (1kg) raw, peeled potatoes
Preheat oven to 200°C, 180°C for Fan oven, 400°F, Gas Mark 6
- Begin by frying the fish in the butter until just cooked. Then remove to a plate, shaking off excess butter.
- Next transfer the butter to a saucepan and stir in flour. Allow to cook for a few moments before stirring in the milk, a little at a time.
- Then mix in the cheese until melted. Season generously with black pepper and add the salt and peas.
- Now flake the fish into a flat, ovenproof dish. Pour over the sauce and cover with tomato slices.
- Top with the mashed potato and bake for 30 - 35 minutes.
courtesy Alan Bichan food columnist for the Orcadian, from his book "An Orkney Feast" available from Amazon and all good book shops.
Salt Haddock with Tatties and Melted Orkney Butter
(serves 4)
I've given both methods for removing excess salt from the fish in this recipe. Whichever one you choose, I'm sure you'll agree this is simple food at its best.
- 4 pieces salt haddock, each about 5 oz (150g)
- potatoes, peeled (enough for 4)
- 4oz (110g) Orkney butter
- chopped parsley (optional)
Method 1
- Soak the haddock for at least 8 hours in a large bowl of cold water. If you change the water once or twice during this time, you will further reduce the salt level, which might be more to your taste.
- Boil the potatoes without salt until tender. Strain and dry thoroughly
- Meanwhile, put the fish into a pot, cover with plenty of cold water and boil for 10 minutes. Then strain.
- Melt the butter and serve with the fish and potatoes. Garnish with the chopped parsley, if used.
Method 2
- Place the fish in a fairly large saucepan and cover with cold water.
- Bring to near boiling point. Then discard the water. As in the previous method, if you repeat this process once or twice, you will extract more salt from the fish.
- Continue as for Method 1.
courtesy Alan Bichan food columnist for the Orcadian, from his book "An Orkney Feast" available from Amazon and all good book shops.