Arbroath Smokies
These are
smoked haddock, which were originally prepared in Auchmithie, a tiny fishing
village on the cliff edge just north of Arbroath, overlooking the North
Sea .
The fishwives would gut, ligtly salt and hang the haddocks over
hot smoke from Oak or Birch chips. This gives the fish a mild smoke, and
a sort of tanned color. Smoked in this way the moisture is kept in and
the flesh keeps it's pale color.
There is now
a sea fish festival at Arbroath and they are trying to make sure the appellation
'Arbroath' is always used with the fish.
Ingredients:
4 Arbroath Smokies
125g /4 oz Butter.
Method:
To grill
an Arbroath Smokie
Brush the fish with melted butter and put under the grill for about 2 min', this
helps to loosen the bone.
Open up the fish by slitting it down the backbone and liftout the bone, which will come away easily.
Brush again with butter and put back under the grill to heat through.
Very good
with baked potatoes; it is also excellent served cold Â
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