| Arbroath Toasties |
| ingredients: |
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 |
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| method: |
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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| Arbroath
is forever associated with smoked haddock,
whether the recipe originated there
or not. This recipe also uses egg and
tasty cheese. |
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