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Fish Pudding

This recipe was found written on a piece of paper among the pages of an old cookery book from this area. It was described at the end as 'very convenient'.

2 Ib potatoes (1 kg)
1 and a quarter Ib Aberdeen fillet (625 g)
1 oz butter (25 g)
2 tbsp milk or cream

For the top -
1 tomato
1 oz grated cheese (25 g)

Preheat the oven to 350°F/180°C or gas mark 4. Peel the potatoes and put on to boil. While they are boiling put the fish onto a greased baking tray, dot with butter and sprinkle with milk. Cover with a piece of paper or foil and bake for 20 minutes. Remove from the oven and leave to cool. The potatoes can now be drained and mashed. Drain the cooking liquor from the fish into the potatoes, then flake the fish in on top. Mash all this together and season well. Put into a greased 2 and half pt (1 and a quarter L) pie dish. Put sliced tomato on top and cover with grated cheese. Heat through in the oven and serve with leeks in a cream sauce.

Fish pudding recipes with either breadcrumbs or potatoes are many and varied in North Scotland. There was always one day of the week when they were made, principally for the children,who disliked picking bones out of fish.

1 Ib Aberdeen fillet (500 g)
1 pt milk (150 ml)
2 eggs
2 oz fine white breadcrumbs (50 g)
1 oz butter (25 g)
1 tbsp chopped parsley
Salt and pepper

 Preheat the oven to 350°F/180°C or gas mark 4. Put the fish into a pan and cover with milk. Bring to the boil, cover and simmer for about 5-10 minutes. Remove fish and flake into a bowl. Add 1 and a half oz of the breadcrumbs, yolks of eggs, parsley, salt and pepper and butter melted in the milk that the fish was cooked in. Mix thoroughly. Beat up the whites till stiff and fold into the mixture. Put into a greased 2 pt (1 L) souffle dish and sprinkle with the remaining breadcrumbs. Bake in a moderate oven for 35-40 mins. Serve immediately.

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