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Add a photoServings: 4
Ingredients
- 9/10 kg Arbroath smokies
- 280 ml double cream
- 1 x pepper and cayenne pepper to taste
- 1 x few Tbsp. dry breadcrumbs
- 20 gm Scottish Cheddar grated
- 4 x or possibly 6 ramekins or possibly a small ovenproof baking dish greased
Directions
- Set the oven at Gas Mark 6 400 degrees F 200 degrees C.
- Remove the flesh from the fish and flake into bitesized pcs.
- Divide the fish between the ramekins or possibly arrange in the base of the baking dish.
- Gently heat the cream with the seasoning till slightly thickened.
- Stir then pour over the fish
- Mix the breadcrumbs with the cheese and sprinkle proportionately over the top of the ramekins or possibly baking dish.
- Stand on a baking tray and bake for l O to 12 min till bubbling.
- Quickly brown under a warm grill then serve immediately with warm toast or possibly crusty bread and salad.
- Note as a delicious variation add in two Tbsp. minced fresh herbs to the Arbroath smokies before pouring over the cream.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 4 servings | |
| Calories 138 | |
| Calories from Fat 121 | 88% |
| Total Fat 13.71g | 17% |
| Saturated Fat 8.54g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 28mg | 1% |
| Potassium 87mg | 2% |
| Total Carbs 2.6g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.1g | 0% |
| Protein 1.92g | 3% |
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