Scottish Recipes: Arbroath Smokies
Arbroath smokies are a type of lightly smoked small haddock with a particularly good flavour and texture. The bright yellow, coarsely flavoured smoked haddock sold in most supermarkets is not a very good substitute for the real thing. You are better off hunting them out at a good fishmongers. Arbroath is a small town on the east coast of Scotland, a little to the north of Dundee.
Arbroath smokies - 4
Single cream - 150 ml (¼ pint)
Watercress - 1 bunch
Put the smokies in a frying pan and just cover with boiling water. Simmer for 5 minutes.
Remove the smokies, making sure they are well drained. Pour off the water from the pan and discard or save for fish stock.
Return the smokies to the pan, pour the cream over them and simmer gently for another 5 minutes.
Place the fish on a serving dish, pour the creamy sauce over and garnish with watercress.
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