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Whether you’re a fish aficionado or a total fish newbie, there are plenty of fish dishes to try in the UK. Here are 10 of the best!

Jellied eels

Traditionally a British delicacy, jellied eels are a soft, gelatinous dish of boiled fish. These eels were originally the staple food of the working classes in the East End of London, but are now available at many supermarkets.

Before the resurgence of the dish, jellied eels were not a common sight in the UK. The eels were sold at street stalls and by street vendors. Eels were often sold as an accompaniment to pie and mash. It was a cheap and nutritious dish.

The first eel, pie and mash houses were established in London during the Victorian era. Originally, the food was made with eels from the River Thames. However, as the Thames became polluted, eels were no longer available. When better meats became available, the dish fell out of favour. Eventually, the dish was replaced with minced beef.

Scotch eggs

Probably one of the most popular British dishes is the Scotch Egg. Made from either a soft or hard boiled egg wrapped in meat, these eggs are great for breakfast or a light snack.

They can be enjoyed hot or cold. Traditionally served as a picnic snack, the Scotch Egg is also popular as a light lunch. You can eat these eggs with pickles, mustard sauce, baked beans, or ranch dressing. They’re also delicious for road trips.

Scotch Eggs are easy to make at home. You’ll need good quality pork sausages to make them. You can also use ground beef if you prefer. They’re a fun snack for young children to help make.

Shepherd’s pie

Traditionally made with lamb, Shepherd’s pie is a meat and vegetable casserole that’s perfect for a quick dinner or a festive meal. If you’re a fan of lamb or beef, it’s easy to change up the recipe.

The classic recipe features ground beef, vegetables, and a rich, herb-infused sauce. It’s easy to prepare, and you can make it in advance and store it in the fridge for up to two months. It’s also a delicious side dish for a holiday dinner or a weekend brunch.

There are plenty of variations of the recipe, but the best shepherd’s pie has a rich, herb-infused sauce and fluffy, mashed potatoes.

Beef Wellington

Taking its name from Arthur Wellesley, the Duke of Wellington, Beef Wellington is a British dish of tender, juicy beef, wrapped in a puff pastry. The beef is then baked until the crust crisps. The dish is also complemented by other sides.

Beef Wellington is an elegant dish and it can be a great addition to a holiday dinner or a romantic meal. However, it’s not something you’ll want to make every night.

Beef Wellington can be prepared in a number of different ways and available at Spice and Spirits like all top restaurants of UK but the basic idea is to take a fillet steak and cover it in a layer of prosciutto and a pate. This layer of meat will prevent the pastry from burning.

Laverbread

Whether it’s haggis, black pudding, or laverbread, the United Kingdom has a plethora of culinary delights to choose from. While some of them may be over the top, others are actually surprisingly delicious. It can be tricky to know which foods to try, especially if you’re new to the country.

Haggis is a Scottish dish made from sheep’s heart, oatmeal, and a dash of salt. It’s often served at the Burns Night festivities, the country’s annual celebration of the works of the famous Scottish poet Robert Burns.

Laverbread is a fancy seaweed delicacy that is not as expensive as you might think. This tasty treat is a great way to get your daily dose of iron and vitamin B12.

Cullen Skink

Often served as a starter on formal dinners, Cullen Skink is a traditional Scottish soup. It is a hearty soup with a smoky flavor.

Cullen Skink is a thick, creamy soup that is made from smoked haddock and potatoes. It can be served hot or cold. It is traditionally served with chopped parsley. There are several different versions of Cullen skink, with some using chunked potatoes instead of mashed potatoes. This soup can also be made with unsmoked haddock and double cream.

Cullen Skink is based on a traditional recipe from the Scottish fishing town of Cullen in Moray. This town became known for the production of smoked haddock.

Kedgeree

Originally invented in India, Kedgeree has become a staple in Britain. It is a delicious, healthy dish that is great for breakfast or dinner. It’s also very easy to make.

Kedgeree, also called khichri or kidgeree, was developed by wealthy British traders in India during the 18th century. It was a breakfast dish that could be prepared in one pan. It’s a great way to use leftovers from the previous day.

The first Kedgeree recipe was published in 1790 by Stephani Malcom, a young Scottish woman. She traveled to India with her brother, who was a member of the East India Company. She decided to try to replicate an Anglo-Indian meal in Scotland. Her recipe replaced the fresh fish with smoked haddock, which added nice flavor.

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