Stap

Shetlopedia - The Shetland Encyclopaedia

Recipe 1 Ingredients 3 large Piltocks (Coalfish) 2 - 3lb of Piltock Livers Seasoning to taste Method Place livers in a covered, but not sealed, container, in a steamer for about 4 hours, until most of the oil has come out of the livers. Drain the livers, reserving some of the oil. Just before the livers are ready, boil the fish, then remove all skin and bones and keep fish warm. Roughly mash livers and fish together in equal proportions, adding salt and pepper to taste. If the mixture is too dry, add some of the oil from the livers. To Serve Serve with boiled or steamed potatoes and butter. Note Any leftover Stap is excellent in sandwiches.

Recipe 2 Requirements. 1 washed out syrup tin with lid, You will need a nail and a hammer to punch about six holes it lid of the syrup tin, 2 cooking pans, Ingredients. 2 Haddocks, 2 Haddock livers, Salt and Peper, Method. Wash livers, put in tin and put on lid you made holes in and set in a pan of boiling water, cook for one hour. Wash and clean the fish cut in two or three and boil until cooked, drain then remove skin and bones. Add the livers and chop all together season. To Serve Serve with boiled potatoes.