Entree: United Kingdom – Scotland Highlands – Arbroath Smokie (Whole hot-smoked haddock with a pronounced oak smoke, served hot and flaked with butter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 whole Arbroath smokies, approx. 12 oz (340 g) each
- 4 tbsp (60 g) unsalted butter
- 1/4 cup (60 ml) water or milk for poaching
- 1 bay leaf (optional)
- Freshly ground black pepper to taste
- Lemon wedges for serving
- 2 tbsp (8 g) chopped fresh parsley
- 1 lb (454 g) new potatoes or boiled potatoes to serve (optional)

Instructions

1. If serving with potatoes, simmer 1 lb (454 g) new potatoes in salted water until tender, then drain and keep warm.
2. Rinse each smokie briefly under cold water to remove surface salt; place both fish in a wide shallow pan with 1/4 cup (60 ml) water or milk and a bay leaf if using.
3. Cover the pan and gently steam over low heat for 8–10 minutes until the flesh is opaque and flakes easily; do not boil vigorously or let them dry out.
4. Carefully remove the smokies to a plate; when cool enough to handle, remove skin and backbone, then flake the flesh into large pieces, keeping some intact for presentation.
5. In a small saucepan, melt 4 tbsp (60 g) butter until foaming and lightly browned for a nutty flavor, then remove from heat.
6. Arrange flaked smokie on warmed plates with potatoes if using, drizzle generously with the browned butter, season with black pepper, sprinkle with chopped parsley and serve with lemon wedges.