Tour Scotland Food Newhaven Cream

Newhaven Cream. This baked fish pudding gets its name from an old fishing village near Edinburgh. It may also be steamed in a bowl for about one and half hours, instead of baking in the oven.

One pound (450 g) of Aberdeen fish fillet.
A half pint (300 ml) of milk.
Two ounces (50 g) of melted butter.
Three ounces (75 g) of fresh white breadcrumbs.
Two tablespoons of chopped parsley.
Three eggs.
One quarter pint (150 ml) of cream.
Salt and pepper.

For the sauce.
One quarter pint (150 ml) of milk.
A half an ounce (15 g) of butter.
A half ounce (15 g) of flour.
One tablespoon of chopped parsley.

Put the fish into a saucepan. Pour over the milk. Bring to the boil, cover and simmer for five minutes. Skin and flake the fish. Reserve the cooking liquid. Put the melted butter, breadcrumbs, parsley, eggs and cream into a bowl and add the fish. Mix together thoroughly. Season with salt and pepper. Pour into a greased two pint (1 litre) souffle mould. Cover with greaseproof paper or foil. Set the dish in a tin containing about one inch (2.5 cm) water and bake in a moderate oven for thirty minutes.

To make the sauce.
Melt the butter in a small saucepan and add the flour. Cook gently for a couple of minutes, then gradually add the milk, stirring all the time to prevent lumps. Serves 4. Best Scottish Cooking.