Timbale of Arbroath Smokies ‘Nicoise’

Name: Timbale of Arbroath Smokies ‘Nicoise’
Cuisine: British
Ingredients: 250 g/9 oz small new potatoes; salt and freshly ground black pepper; salt and freshly ground black pepper; 60 ml/2 fl oz dry white wine; 125 ml/4 fl oz fish stock; 8 black peppercorns; sliver of fresh ginger; 1 small red chilli roughly chopped; 2 cloves fresh garlic finely sliced; 200 ml/7 fl oz whipping cream; juice of ¼ lemon; 3 plum tomatoes; 85 g/3 oz French beans; 6 quail’s eggs; 2 Arbroath smokies to weigh about 450g/1 lb; 45 ml/1½ fl oz olive oil; handful of curly endive; sprigs of fresh chervil

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

It is worth taking a little extra time over this dish. The bones can be quite small and it will need a bit of concentration to remove them all successfully. If quail’s eggs are unavailable then small hen’s eggs would suffice but cut them into quarters or sixths if they are large.

Ingredients

250 g/9 oz small new potatoes
salt and freshly ground black pepper
60

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Turn the new potatoes into small neat pointed barrel shapes. Boil these in salted water and cool.

Combine the wine, fish stock, peppercorns, ginger, chilli and garlic in a saucepan and reduce over a high heat until only about a quarter remains. Add the cream and a little juice of the lemon; reduce slightly until it just starts to thicken. Strain and allow to go cold.

Blanch, ski