INGREDIENTS

INSTRUCTIONS

Warm by steaming, or heat in a gentle oven, or heat under a moderate
grill.
Split open and remove backbone.
Dust with pepper, add knob of butter.
Close up, heat through again.
Converted by MC_Buster.
NOTES : Scots are among the finest makers of smoked fish and Arbroath
smokies are quite unlike any other smoked fish in the world. It is
difficult to get them outside Scotland, but if you find them, buy
them and try them! Small haddocks are cleaned but not split open,
salted, tied by their tails in pairs and smoked over oak or silver
birch chips. The outside is a beautiful copper colour while the
inside has a creamy texture and a most delectable savoury flavour. In
the following method, it is important to do no more than heat the
fish, as they have already been cooked by the smoking process and any
further cooking will only dry them out.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”