Makes 4 generous toddies
3 heaped tablespoons of medium oatmeal
3 tablespoons heather honey
4 measures of your favourite whisky
Mix the oatmeal with 1/2 pint of hand-warm water and leave to soak for an hour. Strain well through a sieve, squeezing out as much as possible - keep the liquid -throw away the oatmeal (feed to chickens?)
This liquid forms the base of the Brose.
Mix the honey and brose together - shake well and add the whisky. It's definatley different and kinda grows on you. We use this base for a yummy dessert - loosely based on a panacotta...look out for it on our menu..
This is a wee change from the herrings. Fish in Oatmeal is one of the tastiest, and traditional methods of serving up fish from the oily family. It works a treat, and can be dressed up or kept simple, served with soft mashed tatties and a few green beans, or with a poached egg on top. Old Scots cooks probably wouldn't have gone to such trouble with herbs but we do! We even go crazy and serve with a wedge of lemon and some homemade tartare sauce on the side.
2 Fresh Mackerel - gutted, rinsed and descaled. Then lay fish flat on surface, cut open cavity along the seam of belly and smack down on the backbone - a rolling pin will help until fish is flattened. Remove the backbone and any other stray bones, remove hed and tail and lightly score skin -nott too deep but break the skin.
Pinhead Oatmeal (or blitz some rough oats till not too finely ground)
A small handful of fresh Dill, finely chopped (or around 2tspns dried)
A small handfull fresh parsley, finely chopped (or around 2tspns dried)
Sea Salt & Black pepper to taste
Slightly Salted Butter and a little vegetable or rapeseed oil
Lemon Wedge and Tartare Sauce to Serve
Mix togetehr the oatmeal, seasoning and herbs in a bowl. Transfer to a large flat bottomed dish. (preferably with sides - it can get a bit messy)
Gently melt butter in large frying pan, with a little oil to prevent burning. Once oil is hot and almost on the sizzle take mackerel fillet press it skin side down into the oat mixture, shake of the excess and lay oat side down in butter. Fry on each side for about 2-3 minutes until lightly crisped and golden.
Serve straight away with a wedge of lemon and tartare sauce