Fresh Fish Recipes




  • One pair Arbroath Smokies, boned, skinned and flaked
  • 12 basic French crepes
  • 1/2 onion
  • 1/2 ounce butter
  • 1 cup Vermouth
  • 1/2 pint bechamel sauce
  • 1/4 pint cream
  • 1/2 teaspoon lemon juice
  • pinch parsley



  1. Melt the butter, add and sweat the finely diced onion. Pour off all the butter, add the Vermouth and reduce by half.
  2. Add the bechamel, parsley and lemon juice. Cook for two minutes and then add the cream.
  3. Add the flaked Arbroath Smokies to the sauce.
  4. Fill theĀ centreĀ of the crepes with the smokie mixture and roll into cigar shapes. Serve with saffron rice and garnish






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