The Arbroath smokie is a specialty here; it is made using haddock (gutted and head removed) which is first salted, dried and then hot smoked whole with its backbone intact.
As the fish are hot smoked, they're ready to eat and do not require any further cooking. We took it home and then simply placed it under a hot grill for 2-3 minutes to heat it up. I served it with some garden peas and new potatoes, with some pancetta for extra flavour. Simple and good!
We got our smokies from this shop in Arbroath - Stuart's Fresh Fish
Arbroath Smokies with New Potatoes, Peas and Pancetta
Recipe by Baby Sumo
Preparation time: 1 minute
Cooking time: 20 minutes
1 large Arbroath smokie
8 new potatoes, washed
100g frozen garden peas
2 tbsp pancetta
1 tbsp olive oil
1 tbsp salted butter
1. Halve the smokie, and remove the large bone in the centre. Dot with butter and place under hot grill for 2-3 minutes.
2. Bring a pot of salted water to the boil, add the potatoes and cook for 15-17 minutes. Add the garden peas and cook for 1 minute. Drain and set aside.
3. In a frying pan, heat the oil over medium heat and add the pancetta. Cook for 2-3 minutes, until crisp and golden,
4. Place new potatoes and peas in a bowl, then add the butter. Mix well until the butter is melted, then top with pancetta, and season with salt and pepper as necessary. Serve together with the fish.
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