Hamish Taylor’s Ceann Cropaig

• 4 medium-sized coarse fish, such as Coley
• 1 large teaspoon of black pepper
• 1 large

Lay the fish in a large pan and generously cover with salted water and set to boil. While the fish comes to the boil, mix the pepper, salt and onion into the flour.

Gradually add the seasoned flour to the livers, mixing thoroughly with your bare hands. The more you mix, the softer the mixture becomes, so continue adding flour until the mix consistency is so firm that a ball of mixture j