Arbroath Toasties
From angelarmck 13 years agoIngredients
- 6 oz (175g) smoked haddock shopping list
- 6 fluid ounces (175ml or one third of a US cup) milk shopping list
- ½ ounce (15g or 2 tablespoons) plain (all purpose) flour shopping list
- 1 ounce (25g or ¼ US cup) strong, hard, grated cheese shopping list
- One egg (separated into white and yolk) shopping list
- salt, pepper, freshly ground black pepper, to taste shopping list
- 4 slices of buttered toast shopping list
How to make it
- Heat the smoked haddock in quarter pint (150ml or two-thirds US cup) of the milk in a saucepan. Bring to the boil, reduce the heat, cover and cook for about five minutes or until the fish flakes easily with a fork. Remove the fish with a fish slice and flake.
- Mix the flower with the rest of the milk and then stir into the milk in the saucepan. Bring to the boil and cook for two minutes, strirring continuously until thick. Stir in the cheese, egg yolk and flaked fish. Season to taste with salt, pepper, freshly ground black pepper, then heat through.
- Whisk the egg white until it is stiff and fold in with a metal spoon.
- Put the toast on a grill (broiler) rack and spoon the fish mixture onto each slice of toast. Place under a hot grill until it is lightly browned. Serve immediately.
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