Name: Beer-Battered Scarborough Woof with Seared Sea Scallops, Warm Fortunes’ Kipper Salad, Tartare Hollandaise
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: Serves four
Cuisine: United Kingdom
Ingredients: 200 ml basic hollandaise (3 egg yolks, 250 g unsalted butter, 1 shallot, chopped, peppercorns, bay leaves and vinegar); 225 g flour; 1 teaspoon salt; 12 × 50 g pieces of woof (cod if unavailable) beer batter - see separate recipe; 300 ml dark beer; pinch chopped chives; 8 king scallops, cleaned and out of shells; 1 dash vinegar; 15 g fresh yeast; a little olive oil; chervil for garnish; vinaigrette; 25 g of croutons; chopped flat parsley; chopped capers; chopped gherkins; a squeeze of lemon juice; a few mixed leaves ie, bull’s blood, land cress, flat parsley etc

Preparation info

Serves
four

Difficulty
Medium
Ready in
55 min

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

Scarborough ‘Woof’ is a much loved fish of the North Sea coast. From Whitby to Filey, Yorkshire fishermen, or more likely their wives, have taken great pride in their local speciality. It belongs to a family referred to sometimes as a marine catfish. Strange, as it does not have the whiskers of a traditional catfish but does have the formidable teeth of a dog, (maybe that’s where the name Woof comes from!)