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.
