Recipes for April
Smoked Haddock with Baked Potatoes and Soured Cream
(serves 4 with some sugar snap peas or a salad)
Orkney smoked haddock can never be overrated and makes a wholesome filling for a baked potato.
- 4 x 10 oz (275g) potatoes, scrubbed and pricked with a fork
- oil
- salt
- 12 oz (340g) smoked haddock fillet
- 2 hard boiled eggs, quartered
- 4-5 spring onions, chopped
- 5 fl oz (150ml) soured cream
- pepper
Preheat oven to 220°C, 200°C for Fan oven, 425°F, Gas Mark 7
- Rub the potatoes all over with oil and a little salt. Then bake them until tender in the oven. This will take from 1 hour to 1¼ hours.
- A few minutes before they are ready, steam or microwave the fish until it flakes easily. Break up into small pieces.
- Combine these with the eggs, onions, cream, pepper and a little salt, and reheat either in a saucepan over a gentle heat or in a bowl in the microwave.
- Next cut each potato almost through into quarters and top with the fish mixture. Serve immediately.
courtesy Alan Bichan food columnist for the Orcadian, from his book "A Year in an Orkney Kitchen".
Whiting Fillets in Leek and Lemon Sauce
(serves 2)
This is extremely easy to prepare; it took me all of five minute. Haddock fillets would also be suitable.
- 2 oz (50g) butter
- 1 small/medium leek, coarse leaves removed and finely chopped
- 2 medium whiting fillets
- juice of one third of a lemon
- grated zest of ½ a lemon
- 1½ fl oz (40ml) water
- 1 rounded tsp sugar
- pinch of dried thyme
- salt and pepper
- Melt the butter in a frying pan and soften the leeks for a few moments.
- Then push the leek to the side of the pan and add the whiting. Cook for about 1 minute before turning.
- Next add all the other ingredients and cook until the fish just begins to flake. Do not have the heat high otherwise the sauce will reduce too much.
- Serve the fish immediately with the sauce poured over.
courtesy Alan Bichan food columnist for the Orcadian, from his book "A Year in an Orkney Kitchen".