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Cod with Scottish Honey Mustard


Cullen Skink








Cod with Scottish Honey Mustard  

4 - 6 thick cod fillets, about 6 oz (150 g) each
Salt and freshly ground pepper
4 Tbs (60 ml) whole-grain mustard
3 Tbs (45 ml) butter at room temperature
1 Tbs (15 ml) honey
Grated zest of 1 orange

Season the cod fillets with salt and pepper and place them in a
buttered baking dish.  Mix together the mustard, butter, honey, and
orange zest, reserving a little orange zest for garnish.  Spread the
mustard mixture over the cod fillets and bake in a preheated 350F
(180C) oven until the fish is cooked and firm to the touch, about 30
minutes.  Garnish with the reserved orange zest and serve immediately.
Serves 4 to 6.  


These spicy appetizers make great cocktail party treats. Serve with marinara sauce (see recipe archives from 12/13/99).

Serves 4

12 Jalapenos, whole, pickled

8 ounces Cream Cheese

4 ounces Crab meat

3 Egg whites

1/4 cup Cornmeal

1/4 cup Flour

Oil for frying

Allow the cream cheese to soften. Add the crab and blend well. Slit the peppers lengthwise. Remove any seeds. Fill the peppers with the crab mix and close. Whip the egg whites. In a separate bowl, combine the cornmeal and flour. Dip the peppers first in the egg, then in the flour mix, back in the egg, and finally in the flour mix again. Allow to rest 20 minutes. Heat oil to 350. Fry peppers until just brown. Drain on paper towels and serve hot.   


Cullen Skink 

Another Scottish recipe for smoked fish? It's not surprising that in the frigid North, where the winters are long and the summers short, the folk there have traditionally relied on preserved fish throughout their long history. A "skink" is a soup, and this one comes from
Cullen, on the Moray Firth.

1 1/2 - 2 lb (675 - 900 g) Finnan haddock* or other smoked fish
3 cups (750 ml) milk
2 cup (500 ml) water
4 Tbs (60 ml) butter
2 medium onions, sliced
1 - 2 lbs (250 - 900 g) potatoes, peeled and coarsely chopped
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped fresh chives for garnish

*Available in finer supermarkets and gourmet shops.

Combine the haddock, milk, and water in a saucepan and bring to a simmer over moderate heat. Simmer covered for 5 minutes. Transfer
the fish to a plate and strain the cooking liquid. In a clean pot, melt the butter over moderate heat and saute the onions until tender, about 5 minutes. Add the strained liquid and potatoes and bring to a boil. Simmer covered until the potatoes are tender, about 20 minutes. Meanwhile, flake the haddock and discard the skin and bones. Puree the soup in an electric blender or food processor and return it to the
pan. Add the haddock and season with salt, pepper, and nutmeg. Serve hot, garnished with chopped chives. Serves 4 to 6.   



This variation of Eggs Benedict can also be made with cooked crab or lobster meat instead of smoked salmon.

Serves 4

4 English Muffins, split and lightly toasted

8 Eggs, poached

3 ounces Smoked Salmon


2 Egg yolks

4 ounces Butter, melted

1 Tablespoon Lemon juice

1/4 teaspoon Tabasco

Salt to taste

First make the sauce. In a metal mixing bowl, lightly whip the egg yolks. Add the lemon juice and Tabasco. Place the bowl over steaming water. Stir constantly with a whisk for 1 1/2 to 2 minutes. Remove from the heat. S-L-O-W-L-Y trickle in the butter, stirring constantly. Salt to taste.

Place two muffin halves on each plate. Top with 1/4 of the salmon. Top each half with one poached egg. Then top with the sauce.     





Adding the baking powder to the batter mix at the last minute gives this English dish the proper texture.

Serves 4

2 pounds Cod filets, portioned into four pieces

Oil for frying

1/3 cup Flour

Salt and pepper to taste


1 cup Water

1 teaspoon Salt

1 cup Flour

1 teaspoon Baking powder

Pre-heat oil to 350. Mix batter ingredients (add baking powder right before using). Lightly dredge the filets in the flour seasoned with salt and pepper. Dip into the batter. Shake off any excess batter. Carefully place in hot oil. Brown on both sides, turning once. Serve with French fries (chips) and malt vinegar.    




This is a pick-up version of the famous smoked salmon first course.

Serves 6 to 8

1/2 pound smoked Salmon, thinly sliced

4 ounces Cream Cheese

1 teaspoon Red Onion, minced

1 teaspoon Capers

1/8 teaspoon Dill weed (optional)

Mix the cream cheese, onion, capers, and dill. Place 1/4 teaspoon in the center of a salmon slice. Roll into a cylinder shape. Cut into one-inch servings.   




This rich entree combines the flavors of sherry and cream with seafood.

Serves 4

1 1/2 pound large Shrimp, peeled, raw

2 tablespoons Oil

1 1/2 cups Cream

5 ounces Clam Juice (bottled)

2 tablespoons Sherry

1/4 teaspoons Paprika

Heat the oil in a large skillet. Add the shrimp and cook quickly until just pink. Remove the shrimp. Add the rest of the ingredients and bring to a boil. Cook until starting to thicken. Return the shrimp for 30 seconds. Serve warm.   



Scampi is the Italian word meaning prawn or shrimp. In many restaurants it has come to mean a flavorful dish of shrimp, garlic and butter.

Serves 4

1 1/2 pound large shrimp, peeled and deveined

2 tablespoons olive oil

4 tablespoons butter, melted

1 1/2 tablespoons minced fresh garlic

1 tablespoon parsley, minced

Salt and pepper to taste

4 cups cooked rice

In a saute or frying pan, heat olive oil over medium high heat. Add shrimp and cook about three minutes, stirring often. Add the butter and garlic. Cook for another two minutes. Add parsley and seasonings. Remove from heat and allow to set two minutes. Serve over warm rice.   



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Last modified: January 29, 2004