Ingredients with Measurements:
- 1 crappit heid (head of a large fish, such as cod or haddock)
- 1/2 cup grated cheddar cheese
- 2 tablespoons butter
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Broiler pan
- Aluminum foil
Step-by-step instructions:
1. Preheat the broiler to high.
2. Clean the crappit heid thoroughly, removing the eyes, gills, and any other unwanted parts.
3. Season the crappit heid with salt and pepper.
4. Place the crappit heid on the broiler pan, skin side down.
5. Sprinkle the grated cheddar cheese over the crappit heid.
6. Melt the butter in a small saucepan and mix in the breadcrumbs and chopped parsley.
7. Sprinkle the breadcrumb mixture over the cheese.
8. Cover the crappit heid with aluminum foil, leaving a small vent for steam to escape.
9. Broil the crappit heid for 10-15 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
10. Remove the aluminum foil and broil for an additional 2-3 minutes to crisp up the breadcrumbs.
11. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 15-20 minutes
Temperature:
- Broil on high heat
Serving size:
- 1 crappit heid serves 2-4 people
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 9g
- Protein: 28g
Substitutions for ingredients:
- Any type of firm white fish can be used in place of crappit heid.
- Any type of grated cheese can be used in place of cheddar.
- Margarine or olive oil can be used in place of butter.
Variations:
- Add chopped garlic or onions to the breadcrumb mixture for extra flavor.
- Use a mixture of different cheeses, such as mozzarella and parmesan.
- Add a squeeze of lemon juice over the crappit heid before serving.
Tips and tricks:
- Make sure to clean the crappit heid thoroughly to remove any unwanted parts.
- Covering the crappit heid with aluminum foil helps to prevent the cheese from burning.
- Keep an eye on the broiler to prevent the breadcrumbs from burning.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the crappit heid on a bed of fresh greens or roasted vegetables.
Garnishes:
- Sprinkle with additional chopped parsley or chives.
Pairings:
- Serve with a side of roasted potatoes or steamed rice.
Suggested side dishes:
- Roasted vegetables, such as carrots, broccoli, or asparagus.
- Steamed rice or mashed potatoes.
Troubleshooting advice:
- If the cheese is not melting, try broiling for an additional 1-2 minutes.
- If the breadcrumbs are burning, cover the crappit heid with aluminum foil and continue broiling.
Food safety advice:
- Make sure to clean the crappit heid thoroughly to prevent any foodborne illnesses.
- Use a food thermometer to ensure that the crappit heid is cooked to an internal temperature of 145°F.
Food history:
- Crappit heid is a traditional Scottish dish that dates back to the 18th century. It was originally made with the head of a haddock, which was stuffed with oats, onions, and liver before being boiled.
Flavor profiles:
- The crappit heid has a mild, slightly sweet flavor that pairs well with the savory cheese and breadcrumb topping.
Serving suggestions:
- Serve the crappit heid as a main course for a hearty dinner.
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Region: Scottish