Cabbie Claw (Scottish Whitefish with Egg and Potato)
Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Mashed Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Whitefish | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Whole spelding ( cod or other whitefish)
- Coarse sea salt
- Parsley
- Horseradish
- Butter
- Flour
- Milk
- Hard boiled eggs
- Nutmeg
- Salt
- Pepper
- Mashed potato
- Parsley
- Cayenne pepper
Directions
Clean the spelding, removing the eyes, splitting the fish, and wiping it down. Rub the fish with coarse salt and leave overnight.
The following day, hang the fish in a shaded, cool, drafty place for 24 hrs.
Cover the fish in a kettle with boiling water. Parsley and fresh horseradish may be added to the broth. Simmer until the fish is cooked.
Remove the fish from the broth , reserving the broth.
Skin and de-bone the fish, then flake the flesh roughly and keep warm in a slow oven .
Make a roux with the butter and flour, then slowly add the fish stock and milk, constantly stirring to avoid lumpiness.
Chop the whites of the eggs roughly (reserving the yolks). Mix the whites into the sauce, and season to taste.
Layer the flaked fish on top of the mashed potato. Pour the sauce over top, and garnish with chopped egg yolks, parsley, and cayenne.
Medium Difficulty recipes
Fish recipes
Scottish recipes
Butter recipes
Hard-cooked egg recipes
Cod recipes
Cayenne recipes
Recipes without servings
Recipes without cooking time