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Thoir an ceann far an èisg agus glan a-mach e.

Bris grùthain èisg-ghil suas gu mìn le do mheuran, a’ toirt a-mach pìosan sreangach. Faodaidh tu cleachadh grùthain èisg ghil sam bith, leithid langa, trosg no adag. 

Measgaich le deannag mhath salainn agus piobar.

Cuir uinnean air a ghearradh suas na lùib, agus measgaich le do làmhan.

Measgaich le min-choirce gus an tig e uile còmhla.

Dinn an ceann leis agus crìochnaich le còmhdach min-choirce tioram.

Paisg e ann an sgragall agus dèan cinnteach gu bheil e dùinte teann.

Cuir e ann am pana uisge goileach airson a bhruich.

Dinn an giobarnach amh le ceann cropaig. 

Fuaigheal na oirean ri chèile gus an ceangal gu tèarainte.

Gus an giobarnach a bhruich:
Leagh ìm ann am praidheapan le clòbha creamh pronn. Cuir salainn agus piobar air a’ ghiobarnach agus agus cuir e dhan phana. Bruich air gach taobh airson 2-3 mionaidean gus a bheil e donn.

Nuair a tha an sabhs deiseil, cuir an giobarnach dhan aon phana agus còmhdaich e leis an t-sabhs.

Crappit Heid:

Remove the head from the fish and clean out. 

White fish livers, finely broken up with your fingers. Removing stringy bits. You can use the liver of any white fish such as ling, cod or haddock.  

Season with a good pinch of salt & pepper. 

Added chopped onion and mix together with your hands. 

Add oatmeal until it binds together. 

Stuff the head with the mixture and finish with a coating of dry oatmeal. 

Wrap in tin foil & make sure you close it tightly. 

Place in a pan of boiling water to cook. 

Stuff uncooked squid with crappit heid.

Sew the ends together to seal. 

To cook the squid:
Melt butter in a frying pan, along with a crushed clove of garlic. Season the squid with salt & pepper and place in the pan.  Brown on both sides for 2 – 3 minutes. 

Once the sauce is ready, transfer the squid to the sauce pan and coat the squid with the sauce. 

Sabhs na Mara
3 sgalaidean
3 clòbhan creamh
Làn-dùirn pearsail duille-rèidh
2 chnap ìm
1 glainne fìon geal
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1 liomaid
Uachdar tiugh

Leagh ìm ann am pana, cuir na sgalaidean agus an creamh na mheasg agus bruich gus a bheil iad bog.

Cuir fìon agus beagan dhen t-sùgh-èisg ris agus bruich sìos gu slaodach.

Cuir uachdar dhan phana, cuir mun cuairt e agus teasaich e gus a bheil e goil.

Cuir druthag sùgh liomaid, agus làn-dùirn pearsail air a ghearradh suas, na mheasg.

Seafood Sauce
3 Shallots
3 Garlic cloves
Handful of flat leaf parsley
2 knobs of butter
1 glass white wine
Fish stock
1 lemon
Double cream

Melt butter in a pan, add shallots & garlic and cook until soft.

Add wine and a little of the fish stock & reduce slowly.

Stir cream into the pan and bring to the boil.

Add a squeeze of lemon juice and a handful of chopped parsley.

1 uinnean
Creamh
1 bun cruinn fineal
1 cainneann
1 pìos soilire
1 curran
Pearsail, lus-an-rìgh, eiteanan-piobair, duilleag-labhrais
1 glainne fìon geal
Salainn

Geàrr suas na glasraich agus bruich gus a bheil iad a’ tòiseachadh a’ tionndadh donn, còmhla ri cinn, cnàmhan agus rud sam bith eile a tha air fhàgail an deìdh sgoltadh èisg.

Còmhdaich le uisge agus leig leis a thighinn chun a’ ghoil airson timcheall air 30 mionaid.


1 Onion 
Garlic
1 Fennel bulb
1 Leek
1 Celery stick
1 Carrot
Parsley, thyme, pepper corns, bay leaf
1 Glass of white wine
Salt for seasoning.

Roughly chop vegetables and lightly brown off in a pan, along with fish bones, head, anything that has been discarded after filleting fish.

Cover with water and allow to come to the boil for approximately 30 minutes.

Sabhs Avgolemono
2 ugh
1½ liomaid
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1 cainneann

Bris 2 ugh ann am bobhla, cuir druthag sùgh liomaid nam measg agus buail ri chèile.

Buail a-steach sùgh-èisg blàth, a’ cur ris beag air bheag.

Cuir an sabhs ann am pana agus blàthaich gus am fàs e tiugh.

Stèicean langa/Fileadan dallaige:
Cuir salainn agus piobair air an iasg.

Teasaich ìm ann am praidheapan.

Fraidhig stèicean langa airson 2 mhionaid air gach taobh, gus a bheil iad òrach.

Cuir na fileadan dallaige dhan phana, fraidhig agus còmhdaich an t-iasg leis an ìm teth.

Cuir e ann an soitheach a sheasas ris an àmhainn agus bruich aig 160C san àmhainn.

Adag:
Sgrìoch na fileadan adaige agus saill.

Fraidhig ann an druthag de dh’ola, taobh na craicinn an toiseach. Bruich gus a bheil iad brisg.

Tionndaidh na fileadan agus tionndaidh dheth an teas. Cuir cnap ìm na luib agus leig leis an t-iasg bruich air an taobh eile.

Riaraich le cainneann air a’ fraidhigeadh agus buntàta ciùbaichte air a’ fraidhigeach an an ola eu-domhain.

Avgolemono Sauce
2 eggs
1½ lemons
Fish stock
1 Leek
Break 2 eggs in a bowl, add a squeeze of lemon juice and beat together.

Whisk in some warm fish stock, gradually adding a little at a time.

Transfer the sauce into a saucepan and heat until it thickens.

Ling Steaks/Dogfish fillets:
Season the fish with salt & pepper.
Heat butter in a frying pan.
Fry ling steaks for 2 minutes on each side, until golden.
Add the dogfish fillets, fry and baste the fish with the hot butter.
Transfer in an oven-proof dish, into the oven and bake at 160 degrees.

Haddock:
Score the haddock fillets and season.

Fry in a drizzle of oil, skin side first. Cook until crisp.

Turn the fillets and turn the heat off.  Add a knob of butter and allow the fish to continue to cook on the other side.

Serve with fried leeks & diced, shallow fried potatoes.