Prep 10 mins
Cook 45 mins
Kabbielow is often served at Burns' Suppers, in addition to haggis and all the trimmings. Needless to say, it is often much more popular with the American palate than is the Great Chieftain o' the Puddin' Race ;-) This recipe is from a book "A Feast of Scotland". Kabbilow is the Shetland dialect name for young cod.
- 1 1⁄2 lbs cod fish fillets
- 2 teaspoons grated horseradish
- 1 sprig parsley
- 2 lbs potatoes, boiled and mashed
- 1 hard-boiled egg, roughly chopped
- 1 tablespoon chopped parsley
- 6 tablespoons flour
- 6 fluid ounces milk
- 1 1⁄2 ounces unsalted butter
- salt and pepper
- Place the cod fillets in a pan with the horseradish, sprig of parsley and salt.
- Cover with approximately 24 fluid ounces of mild fish stock (ideal) or water, bring to the boil and simmer until the fish is cooked.
- Drain, and reserve 12 fluid ounces of the liquid for the sauce.
- Pipe a border of mashed potato around the edge of a large serving platter and arrange the fish in the center; keep this warm while making the sauce.
- Melt the butter in a saucepan, add the flour and cook for a few minutes without allowing the colour to change.
- Add the fish liquid and milk, bring to the boil and cook to thicken.
- Stir in the hard boiled egg, season and pour over the fish.
- Place in the center of the serving dish and garnish with chopped parsley and paprika.
This was really good! I used canned chicken broth as my liquid. It gave it a nice flavor. I used half-and-half instead of milk. The horseradish was not overpowering at all. I will definitely be making this again. Thanks Miller for a great recipe.