大象传媒

BONNAICH ÈISG GHRANAIDH LE BREAC AIR A SMOCADH A-STAIGH

Pìosan beaga fiodh daraich
Ròs-Màiri ùr
Eitean piobar pink
Duilleagan labhrais ùr
4 fileadan breac
1punnd buntàta pronn
½ punnd iasg geal bruich
Spàin mhòr ìm air a leaghadh/ìm fìor bhog
Salann is piobar
3 uighean air am bualadh
Criomagan arain (Panko neo seòrsa sam bith eile)

‘S e am breac a’ smocadh, a chiad char. Cuir na lusan agus am fiodh ann am bonn treadha – fear anns an toill racais uèir. Cuir an treadha air teas àrd gus am faic thu smoc a’ tighinn bhuaithe.
Bheir an treadha far an teas agus cuir an racais ann. Laigh na pìosan breac air an racais is an craiceann ri bonn an treadha. An uair sin còmhdaich an treadha le foil gu teann feuch an cùm thu na s’ urrainn dhut de smùid a-staigh.
Cuir an treadha air ais air an teas airson 20 mionaid. Nuair a tha an ùine seachad leig leis fuarachadh.
Dèan bìdeagan dhen dà sheòrsa iasg agus cuir seo mun cuairt ann am bobhla còmhla ris am buntàta, an t-ìm agus 1 ugh air a bhualadh. Crath ann salann is piobar.
Tog làn do dhòrn dhe na tha sa bhobhla agus dèan ball dhe. An uair sin dèan cumadh rèidh ach cruinn dhe is cuir seo a’ suidhe air treadha. Nì seo mu 16 bonnaich.
Còmhdaich gach bonnach ann an ugh buailte agus anns na criomagan arain. Faodar na bonnaich aig an ìre-sa a chur dhan reothadair is an cleachdadh uaireigin eile.
Fraidhig na bonnaich a nis ann an ola teth gus am bi iad òr-ruadh. Na cuir cus dhiubh dhan phana aig an aon àm ged-tà. Bheir iad mu 5 mionaidean air gach taobh.
Tha na bonnaich air leth blasta le beagan sailead agus sabhs tartare.

GRANNIE'S FISH CAKES WITH HOME-SMOKED TROUT

Oak wood chips
Fresh rosemary
Pink peppercorns
Fresh bay leaves
4 trout fillets
1 lb mashed potatoes
½ lb cooked white fish
1 generous tablespoon of melted butter
Salt and pepper
3 eggs (beaten)
Bread crumbs (panko or other)

The first thing to do is smoke the trout. Place all the herbs in the bottom of a tray that can fit a wire rack. Place this on a high heat until you begin to see it smoking.
Remove from the heat and place the wire rack in the tray. Place the fish skin side down on the wire rack and wrap the tray tightly in foil so as to keep as much of the smoke in.
Place the tray back on the heat for about 20 minutes. When the time is up allow the fish to cool.
Flake the two types of fish into a bowl with the potato, the melted butter, 1 beaten egg and seasoning. Mix everything together.
By hand roll the mixture into small balls before forming it into flat rounds and placing them on a tray. This should make about 16 fish cakes.
Coat each with beaten egg and breadcrumbs. At this stage you could freeze the fishcakes and use another time.
Fry the fish cakes in hot oil until golden brown. Don’t add too many to the pan at one time though. They should take about 5 minutes on each side.
Serve with salad and tartare sauce.