Episode 6

POITEAN ADAIG SMOCTE

600g adag smocte, gun chraicinn agus gun chnàimhean
1x 300ml bàrr dùbailte
3 spàinntean-mòra feuran air a ghearradh
6 spàinntean-mòra càise Parmesan air a bhleith
piobar dubh
aran sòda

Ro-theasaich an àmhainn gu 200C, fan 180C.

Geàrr an adag na ghreimeagan, an uair sin roinn an t-iasg eadar 8 soithichean beaga a tha freagarrach airson na h-àmhainne. Seàsan le piobar dubh agus cuir timcheall air dà spàinn-mhòr bàrr dùbailte anns gach soitheach. Cuir crathadh dhen fheuran agus an càise air muin gach soitheach.

Cuir air trèidhe bèiceireachd agus cuir dhan àmhainn airson timcheall air 10-12 mionaidean gus a bheil an sabhs goileach, agus tha dath òir a’ tighinn orra.

Gabh le aran sòda.

CHEESY HADDOCK POTS

600g skinless and boneless smoked haddock fillet
1 x 300ml carton double cream
3 tbsp snipped chives
6 tbsp grated Parmesan cheese
Black pepper
Soda bread to serve

Pre-heat the oven to 200C, fan 180C.

Cut the haddock into bite-sized pieces, then divide the fish between 8 small ovenproof dishes. Season with freshly ground pepper and spoon about 2 tablespoons of double cream into each dish. Scatter with chives, then pile the cheese on top of each dish.

Place on a baking tray and bake in the oven for 10 – 12 minutes until the sauce is bubbling and the tops are golden.

Serve with soda bread.