OVERVIEW
Arbroath smokies are an incredible Scottish delicacy. This preservation method for haddock dates back to the 19th century in the small village of Auchmithie. Today, they are mainly produced in Arbroath and are protected by protected geographical indication (PGI) status, which makes this smoked fish all the more special. The smoky flavour is gentle and not too overpowering, so it works wonderfully with a wide range of dishes. Here, I take a classic side dish and add two beautiful Scottish ingredients: the smokies and plenty of Càise Dhùn Lùib, a traditional cheese from Dunlop, East Ayrshire. The final result is a plate that pairs beautifully with a charcoal-cooked centrepiece.
SET UP YOUR EGG
Set up your EGG for indirect cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Ceramic Deflectors at the lower level and 2 x Half Moon Stainless Steel Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. The target temperature is 250°C.
PREPARE THE CAULIFLOWER AND SMOKIES
Begin by removing some of the outer leaves from the cauliflower and cutting it into quarters. Bring a pan of salted water to the boil on the EGG and poach the cauliflower for 10-15 minutes, until cooked but still firm.
While the cauliflower is poaching, prepare the Arbroath smokies by cutting down the centre of each fish, removing the skin, and flaking the fish away from the bone. Set aside.
MAKE A ROUX
Place a Cast Iron Skillet on the EGG and add the butter. When the butter has melted and begun to bubble, add the flour, whisk gently, and cook for 1 minute before removing from the grid and setting aside.
In a separate saucepan, heat the milk until just before it reaches a simmer.
Return the skillet to the EGG and gradually pour in the heated milk, a little at a time, whisking constantly. Add the mustard and nutmeg and cook for 2-3 minutes, continuing to whisk until the sauce thickens. Season with salt and pepper.
BAKE THE CAULIFLOWER CHEESE
Arrange the cauliflower in the skillet, then add the smoked fish. Season with salt and pepper and pour over the sauce.
Finally, slice the cheese and lay the slices over the top of the cauliflower. Bake for 45 minutes until bubbling and golden on top, then finish with a squeeze of lemon.
