End of season recipe featuring the Arbroath Smokie

As our season comes to an end, our Chef David has provided some of his favourite “winter warmer” recipes using the best of Scottish produce.  First up is a celebration of Arbroath Smokies which are produced in small family smokehouses in the east coast fishing town of Arbroath. ‘Arbroath Smokies’ are whole wood-smoked haddock with the backbone still intact with a unique look and taste. The outside of the fish has a coppery brown colour and the flesh is creamy with a luscious savoury flavour.  Smokies are popular for breakfast but are also excellent for a warming main course.

Arbroath Smokies with Skirlie Mash and Parsley Sauce   

 

Ingredients (serves 4)

Skirlie Mash

8 potatoes (Albert Bartlett rooster preferred) peeled and chopped into even pieces

200g pinhead oatmeal

4 sliced banana shallots

200g butter

100 ml double cream

 

Parsley Sauce 

100g flat leaf parsley finely chopped

175ml white wine

300 ml double cream

100 ml chicken stock

2 finely chopped shallots

1 bay leaf

juice of 1 lemon

1 tbsp dijon mustard

 1 tbsp veg oil 

Arbroath Smokie

4 Smokies, skin and bones removed

200g milk

1tsp dijon mustard

100 ml double cream 

1 bay leaf

5 pepper corns

zest and juice of one lemon

Method

For the mash

Put the potatoes in a pot and fill with cold water and season with salt. In a separate pan put the onion and 50g of butter.  Once the onion is soft, add the oatmeal and a further 50g of butter and toast the oatmeal for 1 min then remove from the heat. Once the potatoes are tender, strain and put through a potato ricer. Put the cream and remaining butter in a pot and warm on the stove till the butter has melted, add the potatoes and mix. Take off the heat and add the oat mix and set aside for heating later. 

For the parsley sauce

Put the shallots and vegetable oil in a pan and fry till soft. Add the wine and reduce by half. Add the chicken stock, bay leaf and dijon mustard and whisk in. Reduce by half over the heat, then add the cream and lemon juice and cook for a minute or two then set aside.  

To heat the Smokies

Make the poaching liquid by putting all the ingredients in a pan on a low heat. Whisk, then add the fish.  Put the mash and the sauce on the heat to warm through. 

To plate up

Use spoons to place the mash on the plate in the form of quenelles, place the fish on top, add the parsley to the sauce and pour over the fish.