Highland fish sauce



  • Anchovies steeped in wine vinegar for a week then mixed with red wine, chopped horseradish, onion and parsley together with lemon thyme, bay, grated nutmeg, ground mace, cloves and black pepper and all simmered together for about 30 minutes and strained and bottled. Used with a brown butter sauce at the rate of 1 tbsp per 50 g of butter as a dressing for fish.