Recipes

You can use the recipe search box below to find some tasty new recipes.

Cabbie Claw

Place the cod fillets in a pan with the horseradish, sprig of parsley and salt. Cover with 3cups/1 1/2pt/840ml water, bring to the boil and simmer until the fish is cooked. Drain, reserving the liquid for the sauce.

Pipe a border of mashed potato around a large ashet and arrange the fish in the centre. Keep warm while making the sauce. Melt the butter in a saucepan, add the flour and cook for a few minutes without colouring.

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. Garnish with parsley and paprika.

Post a comment

Your email address will not be published. Required fields are marked *

– Ingredients –

1 1/2lb cod fillets 675g
2tsp grated horseradish
sprig of parsley
2lb potatoes, boiled and mashed 900g
1 hard boiled egg, roughly chopped
paprika
1tbsp chopped parsley

For the sauce:

6tbsp flour
3tbsp butter
1 1/2cups fish liquor and milk 3/4pt/420ml
salt & pepper

– Author –

BigBarn Purchase Ingredients

Join the BigBarn Local Food Community

Newsletter

Hear about seasonal food, articles about food, interesting food news in your area and offers.

(A postcode will help us give you local news)

Please check at least one option below

List *

You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us, or by contacting us at [email protected]. We will treat your information with respect. For more information about our privacy practices please read our privacy policy. By clicking below, you agree that we may process your information in accordance with these terms.

No, thank you