Cabbie Claw

Ingredients

• 2 tbsp coarse sea salt
• 2-3 springs parsley
• 2-3 slices horseradish
• 50 g butter
• 40 g flour
• 250 ml milk
• 250 ml reserved fish broth
• 2 hard eggs
• to taste a pinch of freshly grated nutmeg
• 500 g potato
• to taste a pinch of cayenne pepper

Steps

1. Clean the spelding, removing the eyes, splitting the fish, and wiping it down.
2. Rub the fish with coarse salt and leave overnight.
3. The following day, hang the fish in a shaded, cool, drafty place for 24 hrs.
4. Cover the fish in a kettle with boiling water.
5. Parsley and fresh horseradish may be added to the broth.
6. Simmer until the fish is cooked.
7. Remove the fish from the broth, reserving the broth.
8. Skin and de-bone the fish.
9. Then flake the flesh roughly and keep warm in a slow oven.
10. Make a roux with the butter and flour.
11. Then slowly add the fish stock and milk, constantly stirring to avoid lumpiness.
12. Chop the whites of the eggs roughly (reserving the yolks).
13. Mix the whites into the sauce, and season to taste.
14. Layer the flaked fish on top of the mashed potato.
15. Pour the sauce over top, and garnish with chopped egg yolks, parsley, and cayenne.