Traditional Scottish Recipes-Baked Cod and Egg

Traditional Scottish Recipes-Baked Cod and Egg 

Scottish Recipes Ingredients:

4 cod filet

2 ounces (60g or ½ stick) spread

2 ounces (50g or ½ cup) flour

1¼ pints (720ml or 3 cups)

3 hard bubbled eggs, finely hacked

1 tablespoon spread

Spread for covering the baking dish

Touch of nutmeg

Salt and pepper to taste

Scottish Recipes INSTRUCTIONS :

Margarine a stove resistant dish and orchestrate the cod filets. 

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Liquefy the spread in a dish, add the flour gradually and mix over a low hotness. 

Add the milk progressively, whisking constantly until it is smooth and rich. Keep warming over a low hotness for 2/3 minutes. 

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Then blend in the eggs, the additional tablespoon of margarine, nutmeg and salt and pepper. Mix above and beyond a low hotness. 

Pour the egg sauce over the cod filets and prepare for 20 minutes in a pre-warmed stove at 375F/190C/Gas Mark 5. 

The Scottish plans of prepared cod is prepared to present with pounded/creamed potato...nice !..appreciate it !scottish-recipes-baked-salmon-with.tarragon

Traditional Scottish Recipes-Baked Cod and Egg VIDEO

Traditional Scottish Recipes- Baked Brown Trout

Traditional Scottish Recipes- Baked Brown Trout 

A pleasant Scottish formula to attempt !

Fixings:

Four half pound (250g) trout

4 tablespoons dry vermouth

2 tablespoons olive oil

Ocean salt

Newly ground dark pepper

4 twigs of new spices (dill, fennel, chives or parsley)

1 lemon

Directions

 Clean the trout whenever required, eliminate the scales and balances and wipe with kitchen paper. Season within the trout with salt and pepper and addition the spices. Cut four bits of kitchen foil into oval shapes which are sufficiently long to take the fish in addition to an additional a 3" (7cm) foil. Brush the foil with olive oil and spot every trout in the middle. Bariatric-surgery-for-severe-obesity.

Brush the beyond the fish with olive oil, season with salt and pepper and pour a tablespoon of vermouth over each fish.

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Pull the foil up to make a boat shape for the fish and crease over the top to thoroughly encase the fish, it is squeezed together to ensure it. Put on a baking sheet and prepare in a pre-warmed stove at 450F (230C or Gas Mark 8) for 8 to 10 minutes. The time will differ, contingent upon how full the fish are. Check by opening up foil and analyzing the tissue at the thickest part. There ought to be no obscurity or pinkness. The fish can be served in the foil with new vegetables. 

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The Scottish formula is ready...enjoy it !

Traditional Scottish Recipes- Baked Brown Trout VIDEO