fish
( Hebridean )
Serves 4
4 haddock heads of equal size
4 haddock livers
medium oatmeal
salt and pepper to taste
milk to bind
Clean the heads thoroughly. Rinse the livers and chop, then
weigh.
Mix with an equal of the oatmeal, season with salt and pepper, and moisten
with milk.
Stuff the heads loosely to allow room for the oatmeal to swell. Place
the heads in a saucepan, cover with fish
stock.
Simmer very gently for 30-35 minutes.
This dish, which is also popular in shetland, is sometimes served alone, but the heads are more usually cooked with the fish from which they are taken and then served with the fish.