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This dish takes its name from the fact that a young cod is called 'cabbilow' in Shetland. It is a warming dish which MUST use fresh cod. Don't even think of using frozen as it will not turn out the same. Scotland has a long Marine and Maritime History. Bounded by water East, West and North it is clear that Fish based dishes were always destined to be part of Scottish mealtimes.

Ingredients
1 ½ lb Cod Fillets
2 lb potatoes, boiled and mashed
2 teaspoons grated horseradish
Sprig of Parsley
1 Hard Boiled Egg, roughly chopped
1 tablespoon chopped parsley
Paprika

Sauce:


1 ½ oz flour
¾ cup milk
1 ½ oz butter
¾ pint fish stock
salt and pepper to taste

Method

Place the cod fillets in a pan with the horseradish, sprig of parsley and salt. Cover with between one and one and a half pints of cold fresh water. Bring this to the boil and simmer until the fish is cooked. Drain the fish keeping ¾ pint of the stock for the sauce.

Pipe a border of mashed potato around a large oven proff dish (commonly called an ashet in Scotland) and arrange the fish in the centre. Keep the dish and its contents warm while making the sauce. Melt the butter in a saucepan, add the flour and cook for a few minutes without adversely affecting the colouring. Add the fish stock and milk, bring to the boil and cook to thicken. Stir in the (chopped) hard boiled egg, season and pour over the fish. Garnish with parsley and paprika.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide