Cooking Cabbie Claw takes 1,5 hours, of which boiling takes 40 minutes.
Fever more Scottish
Products
Cod fillet – 450 grams
Potatoes – 5 medium sized tubers
Egg – 1 piece
Milk – 1,5 cups
Flour – 2 tablespoons
Butter – 4 tablespoons
Water – 2 liters
Grated horseradish – 2 teaspoons
Fresh parsley – 1 sprig
Dried parsley – 1 tablespoon
Paprika, pepper – on the tip of a teaspoon
Salt – 2 teaspoons
How to Boil Scottish Cod (Cabbie Claw)
1. Wash 450 grams of cod fillet with cold water, cut into portions.
2. Place the fish meat in a saucepan, add 2 teaspoons of grated horseradish, a sprig of parsley and 1 teaspoon of salt; pour 1 liter of water and place on the stove.
3. Bring to a boil, reduce heat and simmer the cod fillets for 20 minutes.
4. At the end of the time, drain the broth into a separate container, part of the broth will be used in the sauce.
5. Rinse 5 potato tubers, dry with a napkin, peel.
6. Cut potatoes into several pieces, place in a separate saucepan, add 1 liter of water, 1 teaspoon of salt and put on fire.
7. Bring water to a boil and cook the potatoes for 20 minutes.
8. After the potatoes are ready, drain the broth, add 1 incomplete glass of milk, 2 tablespoons of butter and mix thoroughly.
9. Wash 1 egg, place in a separate container, add water and cook for 10 minutes.
10. Cool the egg with cold water, peel and cut into cubes.
11. Put the mashed potatoes in a large deep plate in such a way that a crater is formed in the middle, where you can put the fish meat.
12. On a dish, in potatoes, put the boiled fish fillet and set aside.
13. In a separate saucepan, melt 2 tablespoons of butter, add 2 tablespoons of flour and keep on low heat for 2 minutes, stirring constantly.
14. Then pour the remaining milk and 1,5 cups of fish broth into a saucepan.
15. Cook the contents of the saucepan until a thick sauce forms.
16. Pour the diced egg, 1 tablespoon of parsley, pepper, paprika into a container with the sauce and mix.
17. Season the prepared sauce with mashed potatoes and cod fillets laid out on a platter.
Delicious facts
– The recipe allows you to cook Cabbie Claw from haddock or blue whiting.
– Only fresh fish is allowed for Cabbie Claw. Ice cream will not give such aroma and richness to the broth for the sauce and the richness of the taste of the dish.
– You can add a pinch of nutmeg to the Cabbie Claw sauce.