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Name: Cabbie-Claw
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Coarse sea salt; 1 Sprig parsley; 1 Whole young cod; about 2-1/2; 2 ts Grated horse-radish; 1 lb Cooked; hot, mashed; Parsley and cayenne pepper; ; potatoes

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INGREDIENTS

2 tb Coarse sea salt
1 Sprig parsley
1 Whole young cod; about 2-1/2
2 ts Grated horse-radish
1 lb Cooked; hot, mashed
Parsley and cayenne pepper
; potatoes

Servings

INSTRUCTIONS

MMMMM---------------------------SAUCE-------------------------------- 2 tb Butter 2 tb Flour 1/2 pt Milk 2 Hard-boiled eggs 1/2 pt Water used to cook fish 1 pn Nutmeg; salt, pepper Clean fish, remove eyes, split, wipe with clean cloth. Rub with sea salt inside and out, leave overnight. Next day, hang in cool, shady, draughty place for 24 hours. Cover with boiling water, add parsley, horse-radish. Simmer very gently for about 25 minutes or until cooked. Take out carefully, remove all skin and bones, reserve cooking water. Break into large pieces with a fork. Keep warm in oven. Sauce: Melt butter in large skillet. Stir in flour. Slowly add water used to cook fish, and milk. Stir constantly to keep smooth. Chop whites and yolks of hard-boiled eggs separately. Stir in whites and seasoning. Pour mixture over fish. Garnish top with coarsely chopped yolks. Heap well-mashed potatoes round fish. Garnish with chopped parsley and cayenne. NOTES : A young cod, called cabbilow in Shetland and cabillaud in French. The fish must be very fresh. (See Egg Sauce)

NOTES

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Cabbie-Claw

2 tb Coarse sea salt
1 Sprig parsley
1 Whole young cod; about 2-1/2
2 ts Grated horse-radish
1 lb Cooked; hot, mashed
 Parsley and cayenne pepper
 ; potatoes

MMMMM---------------------------SAUCE--------------------------------      2 tb Butter      2 tb Flour    1/2 pt Milk      2    Hard-boiled eggs    1/2 pt Water used to cook fish      1 pn Nutmeg; salt, pepper   Clean fish, remove eyes, split, wipe with clean cloth.    Rub with sea salt inside and out, leave overnight.    Next day, hang in cool, shady, draughty place for 24 hours.    Cover with boiling water, add parsley, horse-radish.    Simmer very gently for about 25 minutes or until cooked.    Take out carefully, remove all skin and bones, reserve cooking water.    Break into large pieces with a fork.    Keep warm in oven.    Sauce: Melt butter in large skillet.    Stir in flour.    Slowly add water used to cook fish, and milk.    Stir constantly to keep smooth.    Chop whites and yolks of hard-boiled eggs separately.    Stir in whites and seasoning.    Pour mixture over fish.    Garnish top with coarsely chopped yolks.    Heap well-mashed potatoes round fish.    Garnish with chopped parsley and cayenne.        NOTES : A young cod, called cabbilow in Shetland and cabillaud in  French. The fish must be very fresh. (See Egg Sauce)

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Nutrition

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Serving Size: 1 Serving (125g)
Recipe Makes: 4 servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 3489.6mg		120 %
Potassium 14.6mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1

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