Oily Fish

Cook’s Tip: For a special occasion a hard butter can be made with 125g (4oz) softened butter mixed with 2 teaspoons lemon juice, 1 tablespoon chopped parsley and 3 tablespoons Drambuie. Wrapped in clingfilm and foil and shaped into a cylinder, it should be left to harden in the fridge before cutting and slicing on top of the fried fish. It can be cut into slices and deep frozen.