Scottish Recipe 015 - Newhaven Cream
Scottish Recipe 015 - Newhaven Cream
Ingredients:
| Haddock, steamed, boned, smoked | 1 lb | ||
| Breadcrumbs | 4 oz | ||
| Butter | 4 oz | ||
| Milk or light cream | 1 1/2 c. | ||
| Eggs | 3 | ||
| salt and pepper to taste |
Method: Flake fish, mash lightly, add breadcrumbs, season to taste. Melt the butter in milk, pour over mixture. Mix well, add well-beaten eggs. Pour into large buttered basin or several small ones, put foil over top. Steam over boiling water for 1 hour if large, 1/2 hour if small. Remove foil, put a warm plate on top, then tip over to release fishcake.
Serve: Hot with sauce of your choice
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