Ingredients with Measurements:
- 4 large haddock heads, cleaned and gutted
- 1 cup of oatmeal
- 1 onion, finely chopped
- 1 tablespoon of butter
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 tablespoon of chopped parsley
- 1 tablespoon of chopped thyme
- 1 tablespoon of chopped rosemary
- 1 tablespoon of chopped sage
- 2 cups of water
- 1 cup of white wine
- 1 cup of heavy cream
- 2 tablespoons of Dijon mustard
- 1 tablespoon of honey
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a bowl, mix together the oatmeal, onion, butter, salt, black pepper, parsley, thyme, rosemary, and sage.
2. Stuff each haddock head with the oatmeal mixture, pressing it down firmly.
3. Place the stuffed haddock heads in the slow cooker.
4. Pour in the water and white wine.
5. Cover the slow cooker and cook on low for 6-8 hours, or until the fish is tender and falling off the bone.
6. Remove the haddock heads from the slow cooker and place them on a serving platter.
7. In a small saucepan, heat the heavy cream, Dijon mustard, and honey over medium heat.
8. Cook the sauce for 5-7 minutes, or until it thickens.
9. Pour the mustard sauce over the haddock heads and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 6-8 hours
5. Temperature:
Low heat setting on the slow cooker
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Instead of haddock heads, you can use any other type of fish head.
- Instead of oatmeal, you can use breadcrumbs or cornmeal.
- Instead of heavy cream, you can use coconut milk or almond milk.
- Instead of Dijon mustard, you can use whole grain mustard or yellow mustard.
Variations:
- Add chopped bacon to the oatmeal stuffing for extra flavor.
- Use different herbs and spices in the oatmeal stuffing, such as paprika, cumin, or coriander.
- Serve the haddock heads with a side of roasted vegetables or mashed potatoes.
Tips and tricks:
- Make sure to clean and gut the haddock heads thoroughly before stuffing them.
- Press the oatmeal stuffing down firmly to ensure it stays inside the fish heads during cooking.
- If the mustard sauce is too thick, add a splash of water or white wine to thin it out.
Storage instructions:
Store any leftover haddock heads and mustard sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the haddock heads and mustard sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange the haddock heads on a bed of fresh herbs, such as parsley or dill, for a beautiful presentation.
Garnishes:
Garnish the haddock heads with lemon wedges or chopped chives for a pop of color and flavor.
Pairings:
Pair the Slow Cooked Crappit Heid with Mustard Sauce with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve the haddock heads with a side of roasted root vegetables, mashed potatoes, or steamed green beans.
Troubleshooting advice:
- If the oatmeal stuffing is too dry, add a splash of water or white wine to moisten it.
- If the haddock heads are falling apart during cooking, wrap them in cheesecloth before stuffing them to help hold them together.
Food safety advice:
Make sure to cook the haddock heads to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Crappit Heid is a traditional Scottish dish made with haddock heads stuffed with oatmeal and herbs. It was originally a way to use up the leftover parts of the fish that were not typically eaten.
Flavor profiles:
The Slow Cooked Crappit Heid with Mustard Sauce has a savory and slightly sweet flavor from the oatmeal stuffing and honey mustard sauce.
Serving suggestions:
Serve the Slow Cooked Crappit Heid with Mustard Sauce as a main course for a special occasion or holiday meal.
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Region: Scottish