Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage, and onion. Mashed potatoes are mixed with lightly sautéed shredded onions and cabbage, seasoned, topped with grated cheddar, and baked until the cheese is melted and golden brown.
Shameless Addition of New Character
Rumbledethumps can be served as a main vegetarian dish or as a side dish. Now, imagine turning it into a crustless pie (like Sheppard’s or Fisherman’s). Imagine cooking tender lean proteins under the rumbledethumps blanket, which can protect tender meat, poultry, or seafood from direct dry heat. Every drop of moister and flavor is caressed and saved. Seafood was my number one choice, and salmon species from Northern seas looked very appropriate for the Scottish menu.
Another interesting variation I made with giant scallops (sliced in half) and ramps compound butter. Scallops release some juice during the cooking, which is absorbed by mashed potatoes. It somewhat changes the texture of the whole dish. After our group discussion about this dish in Facebook, I wanted to try brussel sprouts instead of regular cabbage, and liked it a lot. Bottom line, there is definetly some space for creativity to apply when playing with Rumbledethumbs recipes.
Wash, peel, and cook the potatoes. For the best results, quarter large potatoes, place them in a pot filled with cold water, season with salt and bring to boiling over high heat. Reduce the heat to low and simmer for about 20 minutes, covered. Strain cooked potatoes, press through potato ricer or mash, add butter and season with salt, pepper, and nutmeg to your taste.
Melt the rest of the butter in a frying pan over meduim heat. Saute leeks and shredded cabbage til soft and fragrant. Season to your taste. Combine with mashed potatoes. Steps 1 and 2 can be done in advance. Keep potato and cabbage mix refrigerated until ready to use.
Preheat oven to 425F. Prepare ramekins. Plave 4oz of salmon fillet on the bottom of each ramekin and cover with potatoe and cabbage mix.
Top each ramekin with ~1.5oz of shredded cheese. Place ramekins into a baking pan lined with silicone pad to prevent sliding.
Bake for 15 minutes on top shelf until cheese is melted and lightly browned.