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Wednesday, 11 March 2009

Fish Sauce East Neuk of Fife Scotland

Fish Sauce, East Neuk of Fife, Scotland.

15 anchovies
Half pt wine vinegar (250 ml)
1 pt red wine (500 ml)
1 tbsp horseradish, scraped
2 small onions, chopped
2 tbsp parsley, finely chopped
1 dsp lemon thyme
2 bay leaves
1 grated nutmeg
Half tsp ground mace
9 cloves
1 tsp freshly ground black pepper

Chop up anchovies and add to the vinegar. Cover and leave for a week, shaking occasionally. Put this into a pan and add all the other ingredients. Simmer for about 2 hr. Strain through a fine sieve. Add a little cochineal to improve the colour if necessary. Cool and store in a bottle.

To use, shake the bottle well, melt 2 oz butter (50 g) in a pan and add 1 tbsp of the sauce. Serve hot with fish. Scottish Cooking.

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