Crappit Heids with a Twist

Ingredients

• 4 fish heads (haddock or cod) 4 fish heads (haddock or cod)
• 1 cup (90g) oats 1 cup (90g) oats
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 1/2 cup (50g) breadcrumbs 1/2 cup (50g) breadcrumbs
• 100g smoked salmon, finely chopped 100g smoked salmon, finely chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste
• For the broth: For the broth:
• 4 cups (950ml) fish stock 4 cups (950ml) fish stock
• 1 onion, sliced 1 onion, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 bay leaves 2 bay leaves
• For the creamy sauce: For the creamy sauce:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 12g)
• Carbohydrates: 25g (Sugars: 3g)
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a pan, melt the butter and sauté the chopped onion until translucent.
2. 2.
   In a bowl, combine the oats, breadcrumbs, smoked salmon, parsley, dill, sautéed onion, salt, and pepper.
3. 3.
   Rinse the fish heads and pat them dry with paper towels.
4. 4.
   Stuff the fish heads with the prepared mixture, pressing it gently to fill the cavities.
5. 5.
   In a large pot, combine the fish stock, sliced onion, carrots, celery, and bay leaves. Bring to a boil.
6. 6.
   Carefully place the stuffed fish heads into the pot and reduce the heat to a simmer.
7. 7.
   Cover the pot and cook for about 30 minutes or until the fish heads are cooked through and tender.
8. 8.
   While the fish heads are cooking, prepare the creamy sauce. In a separate saucepan, melt the butter over medium heat.
9. 9.
   Stir in the flour and cook for a minute until it forms a paste.
10. 10.
    Gradually whisk in the heavy cream and continue cooking until the sauce thickens. Season with salt and pepper.
11. 11.
    Once the fish heads are cooked, carefully remove them from the pot and place them on a serving platter.
12. 12.
    Pour the creamy sauce over the fish heads and garnish with fresh herbs.
13. 13.
    Serve the Crappit Heids hot with mashed potatoes or steamed vegetables.

Treat your ingredients with care...

• Smoked salmon — Ensure that the smoked salmon is finely chopped to evenly distribute its flavor throughout the stuffing.
• Fresh herbs — Use fresh herbs for the best flavor. If unavailable, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• To enhance the smoky flavor, you can add a small amount of smoked paprika to the stuffing mixture.
• Serve the Crappit Heids with a side of tangy pickled vegetables for a delicious contrast of flavors.
• If you prefer a thicker sauce, you can add a cornstarch slurry to the creamy sauce and cook until desired consistency is reached.
• Experiment with different types of fish heads for a variety of flavors and textures.
• Leftover Crappit Heids can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Crappit Heids as a main course, accompanied by mashed potatoes or steamed vegetables. The creamy sauce adds a luxurious touch to the dish and complements the flavors of the stuffed fish heads perfectly.

Presentation advice

Arrange the cooked Crappit Heids on a large serving platter, pouring the creamy sauce over them. Garnish with fresh herbs, such as dill or parsley, to add a pop of color. The visually striking presentation of the stuffed fish heads will impress your guests and make for a memorable dining experience.