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.

• 1 kg (about 2 lb) whole spelding (cod or other whitefish like haddock or whiting)
• 2 tbsp Coarse sea salt (for curing)
• 2-3 springs fresh Parsley (plus extra for garnish)
• 2-3 slices fresh Horseradish (optional, for both)
• 50 g (3½ tbsp) Butter
• 40 g (⅓ cup) Flour
• 250 ml (1 cup) Milk
• 250 ml (1 cup) reserved fish broth
• 2 Hard boiled eggs (whites chopped, yolks reserved for garnish)
• A pinch of freshly grated Nutmeg
• Salt and pepper, to taste.
• 500 g (about 1 lb) Mashed potato, for serving
• A pinch of cayenne pepper, for garnish

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.