Description

There are references to smoking fish to preserve them going back to the 16th century in Scotland. In the 18th century Scottish smoked fish could be obtained in London, but these were heavily smoked and a bit tough. In the late 19th century, as fast transportation by train became available, the Aberdeen fishing village of Findon (pronounced locally as “Finnan”) began producing lightly smoked and delicately flavoured haddock (haddies) which were of a much finer texture. They were an immediate success and variations on these tasty fish have become very popular. They can be simply grilled with butter but here is a recipe with cream and cheese to create the popular Haddock Mornay.

Ingredients:

6 ounces (170g) Good quality smoked haddock
2 ounces (50g ) Double Cream
2 ounces (50g) Cheddar Cheese
2 teaspoons Butter
1 teaspoon Crushed Black Peppercorns

Method:

Melt the butter in a pan over a medium heat, adding the cheese and cream. When the cheese has melted, add the smoked haddock and pepper and salt. Cook for about four minutes each side. Move the haddock to an oven-proof dish and pour the sauce over. Heat under a hot grill until golden brown. Sprinkle with fresh, chopped parsley and serve with mashed or boiled potatoes and green vegetables.

Description

Although curry is not a native dish, it has been popular for some time, probably since the days of the British Empire. This dish combines fine ingredients with the “Fruits of the Sea.”

Ingredients:

2oz Butter
4fl oz Fish or Chicken stock
2 Teaspoons Mild Curry Powder or Paste
2fl oz White Wine
8oz Haddock, Skinned, Flaked and Boned
4oz Scallops
4oz Peeled Prawns
2 tablespoons of Flour
5fl oz Single Cream

Method:

Melt the butter in the pan, adding the curry powder and stir for 3 minutes over a moderate heat.

Add all the fish ingredients and cook for 3 to 4 minutes.

Sprinkle the flour over the mixture, stir in the wine and cook for a further minute then add the stock.

Continue to cook for a further two minutes and stir in the cream bringing the mixture slowly to the heat.

The dish can then be served with rice, chips (French Fries), mashed potato etc.

This recipe should serve 4 people.

Description

A lovely, light meal perfect for the summer, or accompany with some boiled new potatoes for the colder months.

Ingredients:

455g Smoked Mackerel Fillets, skinned and cubed
225g French Beans, halved and cooked
225g Tomatoes, quartered
Half a Cucumber, diced
2 Hard Boiled Eggs, quartered
30g Black Olives, pitted

French Dressing;
3 tablespoons (45ml) sunflower oil
2 tablespoons (30ml) white wine vinegar
1 teaspoon (5ml) French mustard
Salt & black pepper
Fresh chopped parsley to garnish

Method:

In a large bowl mix together the mackerel, beans, tomatoes, cucumber, eggs and olives.

Chill until required.

Meanwhile to prepare the dressing, place all the ingredients in a screw topped jar and shake well until blended.

Pour the dressing over the salad, toss lightly. Garnish and serve with chunks of warm, crusty bread.

Description

Our recipe for langoustines with garlic butter is packed with flavour. If you are looking to impress a special someone this is the perfect meal for you.

Ingredients:

800g langoustines
Handful of leafy herbs(Parsley, Coriander, and Basil)
2-3 cloves of crushed and chopped garlic
? block of salted butter (125g)

Method:

For the butter blend garlic, herbs and butter
If you don?t have a blender then chop up the herbs nice and small and mix in butter (at room temperature)
For langoustines bring a deep pan of boiling water to the boil
Add the langoustines and cover with a lid
These should take between 2 and 4 minutes, depending on their size
Serve immediately with butter melting over the top

If using salted butter, no salt is needed. These are just as good cold ? for best results plunge into iced water immediately after cooking.

Serve with bread, a mixed salad and a bib!

Description

These prawn kebabs pack a real punch with the perfect balance of that fresh from the sea taste and all of that great smokey BBQ flavour.This recipe makes a delicious alternative addition to any barbecue, and serves 4.

Ingredients:

Main Ingredients:
16 prawns
8 button mushrooms
2 red or green peppers, cut into chunks
1 courgette, cut into chunks

Marinade Ingredients:
3 tablespoons of brown sugar
4 tablespoons of pineapple juice
2 tablespoons of soy sauce
? teaspoon of Worcester sauce
2 tablespoons of tomato ketchup
2 tablespoons of cornflour

Method:

Turn the barbecue on/ light the charcoal.
Thread 4 skewers alternately with prawns, mushrooms, peppers and courgettes; lay the kebabs in a shallow dish. Mix all the marinade ingredients together, except the cornflour and pour the marinade over the kebabs. Cover and leave for around 2 hours in the cool. Grill the kebabs on a medium heat for 8-10 minutes, turning frequently. In a saucepan, mix the cornflour to a paste with a little of the cold marinade. Bring to the boil stirring all the time, until the sauce has thickened.
Enjoy the delicious sauce with the kebabs and a mixed salad.

Ingredients:

375g smoked haddock
125g chopped bacon
250g sliced tomatoes
60g grated Scottish cheddar cheese
Small quantity butter for frying
1 small onion, chopped
60g breadcrumbs
2-3 tablespoons water

Method:

Heat the oven to 190C or Gas Mark 5. Grease a medium size ovenproof dish. Melt the butter in a pan and fry the onion until it is soft. Add the chopped bacon and cook for another 2 – 3 minutes. Arrange half of the tomato slices in the dish and cover with the onion and bacon mixture. Put the haddock on top of this and cover with the remaining tomato slices.

Pour on the water and sprinkle with the breadcrumbs and cheese. Cover with a lid or kitchen foil and cook for 20 minutes at 190C or Gas Mark 5.

At the end of cooking uncover the pie and brown for ten minutes more. Serves 4.