Coquille St Magnus
Couquille St Magnus
150g buntàta tioram airson pronnadh
4 creachainn mòra anns an t-slige
50g càise cheddar Arcaibh
Sauvignon Blanc (Marlborough Sealainn Nuadh)
Cnò-mheannt
75g ìm
25g min-eòrna bere
Uighean
Bainne
Sabhs èisg
Liomaidean
Geàrr feòil gheal nan creachain nan sliseagan.
Bruich na sgalaidean.
Cuir min-eòrna bere na lùib agus measgaich gus an tiughaich e.
Cuir steallag fìon geal na lùib, fhathast ga mheasgachadh.
Cuir steallag mhath bainne na mheasg.
Nuair a tha e tiugh, cuir an càise na mheasg, agus cuir mun cuairt.
Sàill le salann agus piobair air a bhleith gu mìn.
Cuir na sliseagan creachain am broinn na sligean.
Dòirt an sabhs thairis orra.
Cuir buntàta air a phronnadh le ìm tro phoca-sgeadachaidh air muin an t-sabhs.
Bleith càise cheddar air a mhuin.
Seasan le piobar-dubh.
Bruich san àmhainn aig 200°C airson mu 20 mionaidean, gus an tig dath òr air.
Couquille St Magnus
150g floury potatoes for mashing
4 large scallops with the shell
50g mature Orkney cheddar
Sauvignon Blanc (New Zealand Marlborough)
Nutmeg
75g butter
25g beremeal flour
Eggs
Milk
Good quality fish stock
Lemons
Cut the white meat of the scallops into slices.
Fry the shallots in butter.
Add some beremeal flour and stir to thicken.
Add a dash of white wine, continue to stir.
Stir in a good dash of milk.
Once thickened, stir in grated mature Orkney cheddar.
Season with salt & finely ground pepper.
Place the sliced scallops in their shells.
Pour the sauce over the fish.
Pipe buttery, mashed potatoes over the sauce.
Grate cheddar cheese on top.
Season with black pepper.
Cook in the oven at 200 degrees for approximately 20 minutes, until golden.
