INGREDIENTS

INSTRUCTIONS

Put fish in a saucepan on top of parsley (stops it sticking).  Add milk
and water mixed, with a little salt.  Cover, simmer gently 5 minutes or
so.  Turn for even cooking, simmer 5 minutes or so.  Remove to warmed
plate; keep warm.  Remove skin and bones if desired; cover with foil;
keep warm in low  oven.  Melt 2 tbsps butter, stir in flour and
mustard.  Add warm fish liquor, stir continually until thickened and
creamy.  Add pepper to taste.  If not including anchovy sauce, put fish
back in sauce to heat up.  If including anchovy sauce, serve mustard
sauce hot in a jug.  Pound anchovy fillets into butter; add pepper to
taste; serve melted  in a jug.  Converted by MC_Buster.  NOTES : The
use of Mustard Sauce  reminds us of the Norse influence  which created
this Orkney dish. The recipe was published in Edinburgh  in 1759. The
anchovy butter sauce may be omitted if desired. Two  excellent
accompaniments are Clapshot  and (or) Skirlie.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 699
Calories From Fat: 461
Total Fat: 51.2g
Cholesterol: 149.5mg
Sodium: 1646.3mg
Potassium: 1072.1mg
Carbohydrates: 13.2g
Fiber: 3.5g
Sugar: 6.8g
Protein: 45.8g