View source for Cabbie claw

{{Short description|Fish dish}}
{{Use dmy dates|date=April 2022}}
{{more footnotes needed|date=February 2013}}
'''Cabbie claw''' or '''cabelew''' is a traditional dish from the northeast of [[Scotland]] and [[Orkney]]. It is traditionally made using speldings, young fish of the family [[Gadidae]], such as [[cod]], [[haddock]] or [[Merlangius merlangus|whiting]]. The name is a derivative of ''cabillaud'', the [[French Language|French]] name for cod. The dish consists of cod served in white sauce with chopped egg white in it.

==Preparation==
To make it, the cod is cleaned, then rubbed with salt inside and out, then hung outside to dry in the wind for 24 to 48 hours. The cod is then simmered for about half an hour in enough water to cover it, flavoured with horseradish and parsley.<ref>{{cite web|url=http://www.cooksinfo.com/cabbie-claw |title=Cabbie Claw |publisher=Cooks Info |accessdate=25 April 2018}}</ref> Cabbie claw can be prepared in a skillet or in the oven.<ref>{{cite web|url=https://recipes.sparkpeople.com/recipe-detail.asp?recipe=314620 |title=Cabbie Claw |publisher=SparkPeople.com |accessdate=25 April 2018}}</ref>

Other ingredients include [[parsley]], [[horseradish]] and [[mashed potato]].  The sauce is made with butter, flour, milk, hard-boiled eggs, and [[nutmeg]]. Alternate versions outside the traditional version's only difference are usually an addition of more spices.

==References==
<references />
*{{cite web|url=http://www.scotlandforvisitors.com/cabclaw.php|last=|first=|date=|title=Scottish Recipes - Cabbie Claw (Cod Recipe)|work=Scotland for visitors|archive-url=|archive-date=|accessdate=2009-08-21}}

==External links==
{{cookbook|Cabbie claw}}

{{cod topics|state=expanded}}
{{seafood}}
{{Scottish cuisine}}

[[Category:Scottish cuisine]]
[[Category:Fish dishes]]
[[Category:Culture of Orkney]]


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