Cookbook:Cabbie Claw (Scottish Whitefish with Egg and Potato)

Cabbie claw or cabelew is a traditional dish from the North-East of Scotland and Orkney. It is traditionally made using speldings, which are young fish of the Gadidae family, such as cod, haddock, or whiting. The obscure name is a derivative of the French name for cod, cabillaud.

Ingredients

 * Whole spelding (cod or other whitefish)
 * Coarse sea salt
 * Parsley
 * Horseradish
 * Butter
 * Flour
 * Milk
 * Hard boiled eggs
 * Nutmeg
 * Salt
 * Pepper
 * Mashed potato
 * Parsley
 * Cayenne pepper

Procedure

 * 1) Clean the spelding, removing the eyes, splitting the fish, and wiping it down. Rub the fish with coarse salt and leave overnight.
 * 2) The following day, hang the fish in a shaded, cool, drafty place for 24 hrs.
 * 3) Cover the fish in a kettle with boiling water. Parsley and fresh horseradish may be added to the broth. Simmer until the fish is cooked.
 * 4) Remove the fish from the broth, reserving the broth.
 * 5) Skin and de-bone the fish, then flake the flesh roughly and keep warm in a slow oven.
 * 6) Make a roux with the butter and flour, then slowly add the fish stock and milk, constantly stirring to avoid lumpiness.
 * 7) Chop the whites of the eggs roughly (reserving the yolks). Mix the whites into the sauce, and season to taste.
 * 8) Layer the flaked fish on top of the mashed potato. Pour the sauce over top, and garnish with chopped egg yolks, parsley, and cayenne.