Stekt Sill – Fried Herring

Stekt Sill – Fried Herring
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I recall years ago there was an entertaining article in the press about an Orkney doctor. He was fair scunnered with his continuous stream of patients with snuffles and sneezes, wabbit and whining, expecting a magic potion from him for their ills. Frustrated and reluctant to prescribe medication he considered unnecessary, he famously wrote on prescriptions ‘eat more herring!’ and caused quite a stir! So with this in mind here is a tasty treat with delicious fried herring.
Servings
1 persons
Servings
1 persons
Stekt Sill – Fried Herring
Print Recipe
I recall years ago there was an entertaining article in the press about an Orkney doctor. He was fair scunnered with his continuous stream of patients with snuffles and sneezes, wabbit and whining, expecting a magic potion from him for their ills. Frustrated and reluctant to prescribe medication he considered unnecessary, he famously wrote on prescriptions ‘eat more herring!’ and caused quite a stir! So with this in mind here is a tasty treat with delicious fried herring.
Servings
1 persons
Servings
1 persons
Instructions
  1. Cut fish into thirds or leave whole depending on if you wish to serve in chunks or as whole fish.
  2. Sandwich together pieces/whole fillets with nuggets of herb butter to hold them together.
  3. Egg and crumb the sandwiches, twice. Be sure to use your own wholemeal/sourdough breadcrumbs for a delectable result.
  4. Pan fry on both sides in Scottish rapeseed oil until crumb is well toasted and herring cooked through.
Recipe Notes

These are delicious, meltingly moist in the middle and crispy on the outside. Served with potatoes and/or salad, scattered with dandelion petals - enjoy your healthy herring!

recipe, photo & styling: wendy barrie

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Inverawe Roasted Trout with Broccoli

Inverawe Roasted Trout with Broccoli
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A quick supper dish with whatever pasta you happen to have in the store cupboard
Servings
2 persons
Servings
2 persons
Inverawe Roasted Trout with Broccoli
Print Recipe
A quick supper dish with whatever pasta you happen to have in the store cupboard
Servings
2 persons
Servings
2 persons
Ingredients
Servings: persons
Instructions
  1. If you have a pan that has a steamer above, cook pasta in boiling salted water for 10-12mins with the green vegetable in the steamer above to cook everything at once.
  2. Drain pasta and return to pan along with steamed vegetables and season.
  3. Turn off heat and lastly fold in the crème fraiche for a delicious easy healthy dish.
Recipe Notes

recipe, photo & styling: wendy barrie

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Belhaven Smoked Trout & Dill Pie

Belhaven Smoked Trout & Dill Pie
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Servings
4 persons
Servings
4 persons
Belhaven Smoked Trout & Dill Pie
Print Recipe
Servings
4 persons
Servings
4 persons
Ingredients
Servings: persons
Instructions
  1. To make the pastry, rub butter into the seasoned flour until it resembles breadcrumbs.
  2. Add egg and mix with a knife to form firm dough. Add a little cold water if absolutely necessary to bring the dough together. It should come away cleanly from the sides of the bowl. Pre -heat oven to 190C
  3. Cool pastry for 30mins is possible.
  4. Roll out pastry on a lightly floured surface and use to line a flan dish. Trim pastry. Prick the base with a fork.
  5. Place on a baking tray and bake (empty) for 10mins. until baked but not browned. Remove from oven. Turn down oven to 160C.
  6. Flake trout over the pastry base. Combine the eggs with milk and dill. Pour into flan case over trout. Scatter with cheese.
  7. Bake for approx 20mins until filling is set. Remove from oven. Serve warm or cold.
Recipe Notes

recipe, photo & styling: wendy barrie

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Berlin Brunch with Trout Topping

Berlin Brunch with Trout Topping
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With family in Kreuzberg we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with hot smoked trout, a drizzle of runny local honey and a local free range poached egg.
Servings
2 people
Servings
2 people
Berlin Brunch with Trout Topping
Print Recipe
With family in Kreuzberg we have great fun together checking out trends and markets in this foodie hotspot. A favourite pastime is finding one of the many hipster cafés offering brunch so I call this dish my Berlin Brunch. Simply a pancake batter, oven baked until golden, topped with hot smoked trout, a drizzle of runny local honey and a local free range poached egg.
Servings
2 people
Servings
2 people
Instructions
  1. Measure flour into bowl and add remaining ingredients keeping back half the milk. Mix with a balloon whisk until smooth then whisk in remaining milk. It should be a smooth quite runny batter.
  2. Place in lined individual ovenproof dishes - a circle of baking parchment to line the dish allows the pancake combo to slip easily onto a plate. Bake for 15-20minutes in a very hot preheated oven 220C.
  3. Poach an egg per person in readiness for the finished dish.
  4. Remove pancake dishes from oven when well risen and set. Top with flaked fish, drizzle with a little honey and finish with poached egg and a twist of black pepper.
Recipe Notes

Serves 2 but can be stretched to 3

recipe, photo & styling: wendy barrie

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Cold Smoked Belhaven Trout with Clerkland Crowdie

Cold Smoked Belhaven Trout with Clerkland Crowdie
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A heritage dish loved here and now: classic cold smoked sea trout with crowdie, one of our oldest Scottish styles of cheese, served with a drizzle of home made dressing. Perfect for sharing with sourdough or bannocks.
Cold Smoked Belhaven Trout with Clerkland Crowdie
Print Recipe
A heritage dish loved here and now: classic cold smoked sea trout with crowdie, one of our oldest Scottish styles of cheese, served with a drizzle of home made dressing. Perfect for sharing with sourdough or bannocks.
Instructions
  1. Arrange folds of trout with chunks of crowdie on a platter and drizzle with dressing.
Recipe Notes

This recipe is featured as a video on Scottish Field website https://www.scottishfield.co.uk/food-anddrink/recipes/watch-video-tasty-sea-trout-recipe/

https://www.youtube.com/watch?v=4fpFcKHelSU

recipe: wendy barrie

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Ardshealach Smokehouse Salad Stack

Ardshealach Smokehouse Salad Stack
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Servings
2
Servings
2
Ardshealach Smokehouse Salad Stack
Print Recipe
Servings
2
Servings
2
Instructions
  1. Finely dice salad ingredients & combine with dressing.
  2. Place a ring on your serving plate and place a layer of salad topped with flaked hot smoked salmon.
  3. Remove ring and add slices of cold smoked salmon.
  4. Garnish with egg and chives. Repeat on second plate.
Recipe Notes

recipe, food styling & photo: wendy barrie

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Seafood Chowder

Seafood Chowder
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Servings Prep Time
3 10 mins
Cook Time
15 mins
Servings Prep Time
3 10 mins
Cook Time
15 mins
Seafood Chowder
Print Recipe
Servings Prep Time
3 10 mins
Cook Time
15 mins
Servings Prep Time
3 10 mins
Cook Time
15 mins
Recipe Notes

recipe, food styling & photo: wendy barrie

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Mary Contini’s Scampi

Mary Contini's Scampi
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Mary Contini's Scampi
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Ingredients
Servings:
Instructions
  1. Bring a large pot of water to the boil. Nip the tail of the langoustine and twist it, pulling out the black vein that lies down the middle. Alternatively, remove vein after cooking.
  2. Drop the cleaned langoustine into the boiling water and boil them for 2-3 minutes, just until they change colour.
  3. Set aside to cool. (They’re fabulous to eat just like this dipped in mayonnaise, never mind frying them).
  4. Shell them by squeezing the shell with your fingers, cracking it along the back. Turn the langoustine over and use the length of both your thumbs against the edges of the shell on the underside to pull the shell apart. The beautiful pink flesh comes out in one piece. Check the back to make sure the entire black vein is out. If not, rinse it away with a little water.
  5. Mix the egg and the cold water and sift the flours into the bowl. Whisk everything with a fork or balloon whisk. The batter should be thin, just enough to coat the seafood lightly. If it’s too thick add a little more water.
  6. Heat oil for deep-frying. Dip the langoustine into the batter, shake away any excess and deep-fry them until they are light and golden. They’ll cook in 3-4 minutes. Keep the oil nice and hot.
  7. Drain on kitchen paper and eat immediately.
  8. Serves 2 as a main and more as a starter
Recipe Notes

A childhood memory from Mary Contini of Valvona & Crolla http://www.valvonacrolla.co.uk

photo & styling wendy barrie

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