Cabbie Claw

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Cabbie Claw

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In Shetland dialect a young cod is called a kabbilow, which undoubtedly conges from the French cabillaud.

1 whole, young codling about 2 1/2 Ib.
2 tablesp. coarse sea-salt
1 sprig parsley
2 teasp. grated horse-radish
water
1 Ib. cooked, hot mashed potatoes
parsley and cayenne pepper to garnish
FOR THE EGG SAUCE
2 tablesp. butter
tablesp. flour
1/2 pt. (1 cup) milk
2 hard-boiled eggs
1/2 pt. (1 cup) of water the fish is cooked in
a pinch of nutmeg,
salt and pepper

The fish must be very fresh. Clean it and remove the eyes, split it and then wipe it with a clean cloth. Rub the coarse salt inside and out, and leave it overnight. The next day hang it up in the shade, in a cool, draughty place for 24 hours. Then cover it with boiling water, with the parsley and horse-radish, and simmer very gently until it is cooked (about 25 minutes, depending on size). Lift it out gently, then remove the skin and all the bones and break it roughly with a fork into large pieces. Put it on a hot dish and keep it warm in a slow oven.

MEANWHILE MAKE THE SAUCE: melt the butter, stir in the flour, then gradually add the hot stock and the milk, stirring all the time to keep it smooth. Chop the whites and yolks of the hard-boiled eggs separately, then stir in the whites and seasoning. Pour this over the fish, and garnish the top w^with the coarsely shredded yolks. Arrange the finely mashed potatoes around the outside, and garnish it all with chopped parsley and a sprinkling of cayenne pepper.

Serves 4.

When served with boiled chicken, the fish stock is replaced with chicken stock.

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