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Arbroath Toasties
Arbroath is forever associated with smoked haddock, whether the recipe originated there or not. This recipe also uses egg and tasty cheese. I have had good success using a "Double Chedder" or " Blue Stilton" with this recipe.
6 oz (175g) smoked haddock
6 fluid ounces (175ml or one third of a US cup) milk
½ ounce (15g or 2 tablespoons) plain (all purpose) flour
1 ounce (25g or ¼ US cup) strong, hard, grated cheese
One egg (separated into white and yolk)
Salt, pepper, freshly ground black pepper, to taste
4 slices of buttered toast
Heat the smoked haddock in quarter pint (150ml or two-thirds US cup) of the milk in a saucepan. Bring to the boil, reduce the heat, cover and cook for about five minutes or until the fish flakes easily with a fork. Remove the fish with a fish slice and flake.
Mix the flower with the rest of the milk and then stir into the milk in the saucepan. Bring to the boil and cook for two minutes, strirring continuously until thick. Stir in the cheese, egg yolk and flaked fish. Season to taste with salt, pepper, freshly ground black pepper, then heat through.
Whisk the egg white until it is stiff and fold in with a metal spoon.
Put the toast on a grill (broiler) rack and spoon the fish mixture onto each slice of toast. Place under a hot grill until it is lightly browned. Serve immediately.
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I support the separation of church and hate!
IMAGINATION - the freest and largest nation in the world!
One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.
Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
He that keeps not his arms in time of peace will have none in time of war.
"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.
“Beasts feed; man eats; only the man of intellect knows how to eat well.”
"Without food we are nothing, without history we are lost." - SHADOWS
Is iomadh duine laghach a mhill an Creideamh.
Religion has spoiled many a good man.
The clan MacEwen
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Arbroath Toasties
