European
European - British - Seafood
Arbroath Smokie
Chef's Menu Description
Pair of whole haddock hot-smoked over hardwood in the Scottish fishing town of Arbroath. Baked simply with farmhouse butter and freshly ground black pepper until flaky, juicy, and intensely smoky.
Ingredients
- • 2 whole Arbroath smokies (gutted, tied in pairs with hemp twine)
- • 40g unsalted British farmhouse butter
- • Freshly cracked black pepper
- • 1 lemon, halved
- • Crusty brown bread or toasted sourdough for serving
Preparation Steps
1
Phase 1
Preheat oven to 200°C. Cut the tail twine, open the smokies flat like a book, and place skin-side down on a foil-lined baking sheet.
2
Phase 2
Dot generous knobs of farmhouse butter along the flesh of each fish and season with coarsely cracked black pepper.
3
Phase 3
Bake for 10-12 minutes until butter is bubbling and the succulent smoked haddock flesh easily flakes from the backbone.
4
Phase 4
Lift off the main backbone in one piece. Squeeze fresh lemon juice over the hot fish and serve immediately with buttered crusty bread.