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Arbroath Smokies

creative.chef's picture
Ingredients
  Arbroath smoked fillets 8 (Also Called Small Smoked Haddock)
  Milk 1⁄2 Pint (About 300 Milliliter Or 1.25 Cup)
  Onion 1 Small, sliced
  Bay leaf 1
  Mint sprig 1
  Butter 1 Ounce (About 25 Grams Or 2 Tablespoon)
  Flour 1 Ounce (About 25 Grams Or 4 Tablespoon)
  Whisky 1 Tablespoon (About 15 Milliliter)
  Mustard 1 Teaspoon (About 5 Milliliter)
  Lemon 1⁄2 , juiced
  Grated nutmeg 1 Pinch
  Horseradish cream 2 Teaspoon (About 10 Milliliter)
  Chopped parsley 1 Tablespoon (About 15 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

1 Place the arbroath smokie fillets in a small pan and cover with the milk.
Add the onion, seasoning, bay leaf and mint, and poach gently for 15 minutes.
Strain, reserving the liquid.
2 Make a roux with the butter and flour and cook for 1 minute.
Add the strained fish liquid, a little at a time.
Stir and bring to the boil.
Season and add the whisky, mustard, lemon juice, nutmeg and horseradish cream.
Cook gently for 5 minutes.
3 Arrange the fish fillets on a serving dish or in individual ramekins and pour over the sauce.
Sprinkle with the chopped parsley and serve.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Seafood
Servings: 
4

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