| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Scottish |
Scottish |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Cooked shrimps or prawns; shelled |
| 11 7/8 |
oz |
Butter |
| 1 |
lb |
Filleted haddock or other white fish |
| 3 |
|
Fillet ed anchovies or |
| 1 |
ts |
Anchovy essence |
| 1 |
pn |
Cayenne pepper |
| 1 |
pn |
Mace |
INSTRUCTIONS
Shell cooked shrimps, boil washed shells barely covered with water for 1/2
hour.
Strain, poach skinned haddock in liquid for about 10 minutes until cooked.
If shrimps were bought unshelled, poach fish in water.
Drain fish, pound to paste with mace, anchovy, cayenne pepper to taste.
Let paste get cold, add all but 2 level tbsps butter, beat until smooth.
Add chopped shrimps, heat all but do not cook, press into deep dish.
When cool, melt rest of butter, pour over, allow to get cold.
When cut it appears as a soft pink butter studded with shrimp pieces.
Converted by MC_Buster.
NOTES : Another tasty paste to spice up your teatime or lunchbox. Use it to
flavour other dishes such as omelettes, or serve in souffles or on
pancakes.
Converted by MM_Buster v2.0l.
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