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Giobarnach le Ceann Cropaig
Thoir an ceann far an èisg agus glan a-mach e.

Bris grùthain èisg-ghil suas gu mìn le do mheuran, a’ toirt a-mach pìosan sreangach. Faodaidh tu cleachadh grùthain èisg ghil sam bith, leithid langa, trosg no adag.

Measgaich le deannag mhath salainn agus piobar.

Cuir uinnean air a ghearradh suas na lùib, agus measgaich le do làmhan.

Measgaich le min-choirce gus an tig e uile còmhla.

Dinn an ceann leis agus crìochnaich le còmhdach min-choirce tioram.

Paisg e ann an sgragall agus dèan cinnteach gu bheil e dùinte teann.

Cuir e ann am pana uisge goileach airson a bhruich.

Dinn an giobarnach amh le ceann cropaig.

Fuaigheal na oirean ri chèile gus an ceangal gu tèarainte.

Gus an giobarnach a bhruich:
Leagh ìm ann am praidheapan le clòbha creamh pronn. Cuir salainn agus piobar air a’ ghiobarnach agus agus cuir e dhan phana. Bruich air gach taobh airson 2-3 mionaidean gus a bheil e donn.

Nuair a tha an sabhs deiseil, cuir an giobarnach dhan aon phana agus còmhdaich e leis an t-sabhs.

Sabhs na Mara
3 sgalaidean
3 clòbhan creamh
Làn-dùirn pearsail duille-rèidh
2 chnap ìm
1 glainne fìon geal
Sùgh-èisg
1 liomaid
Uachdar tiugh

Leagh ìm ann am pana, cuir na sgalaidean agus an creamh na mheasg agus bruich gus a bheil iad bog.

Cuir fìon agus beagan dhen t-sùgh-èisg ris agus bruich sìos gu slaodach.

Cuir uachdar dhan phana, cuir mun cuairt e agus teasaich e gus a bheil e goil.

Cuir druthag sùgh liomaid, agus làn-dùirn pearsail air a ghearradh suas, na mheasg.

Sugh-èisg
1 uinnean
Creamh
1 bun cruinn fineal
1 cainneann
1 pìos soilire
1 curran
Pearsail, lus-an-rìgh, eiteanan-piobair, duilleag-labhrais
1 glainne fìon geal
Salainn

Geàrr suas na glasraich agus bruich gus a bheil iad a’ tòiseachadh a’ tionndadh donn, còmhla ri cinn, cnàmhan agus rud sam bith eile a tha air fhàgail an deìdh sgoltadh èisg.

Còmhdaich le uisge agus leig leis a thighinn chun a’ ghoil airson timcheall air 30 mionaid.

Squid stuffed with Crappit Heid
Remove the head from the fish and clean out.

White fish livers, finely broken up with your fingers. Removing stringy bits. You can use the liver of any white fish such as ling, cod or haddock.

Season with a good pinch of salt & pepper.

Added chopped onion and mix together with your hands.

Add oatmeal until it binds together.

Stuff the head with the mixture and finish with a coating of dry oatmeal.

Wrap in tin foil & make sure you close it tightly.

Place in a pan of boiling water to cook.

Stuff uncooked squid with crappit heid.

Sew the ends together to seal.

To cook the squid:
Melt butter in a frying pan, along with a crushed clove of garlic. Season the squid with salt & pepper and place in the pan. Brown on both sides for 2 – 3 minutes.

Once the sauce is ready, transfer the squid to the sauce pan and coat the squid with the sauce.

Seafood Sauce
3 Shallots
3 Garlic cloves
Handful of flat leaf parsley
2 knobs of butter
1 glass white wine
Fish stock
1 lemon
Double cream

Melt butter in a pan, add shallots & garlic and cook until soft.

Add wine and a little of the fish stock & reduce slowly.

Stir cream into the pan and bring to the boil.

Add a squeeze of lemon juice and a handful of chopped parsley.

Fish stock
1 Onion
Garlic
1 Fennel bulb
1 Leek
1 Celery stick
1 Carrot

Parsley, thyme, pepper corns, bay leaf
1 Glass of white wine
Salt for seasoning.

Roughly chop vegetables and lightly brown off in a pan, along with fish bones, head, anything that has been discarded after filleting fish.

Cover with water and allow to come to the boil for approximately 30 minutes.