Recipes for September

Stuffed Baked Mackerel Fillets in Apple Paprika Sauce

(serves 2 - 4)

This is seriously good.

Preheat oven to 190°C, 170°C for Fan oven, 375°F, Gas Mark 5

  1. Wash the fillets and pat them dry. Lay them skin side down on a work surface and season generously with black pepper.
  2. Spread the horseradish sauce onto the fillets and press the onion on top. Beginning with the thick ends, roll up the fillets and secure with cocktail sticks.
  3. Now place them side by side in a greased baking dish which is just big enough to take them in one layer.
  4. Add any onion which may be left. Stir the paprika, vinegar and apple juice together, and pour over the fish. Bake uncovered, for 25 - 30 minutes in the oven.
  5. When cooked, pour the juices into a saucepan and keep the fish warm. Thicken the sauce with the arrowroot and allow to bubble until clear.
  6. Serve the fish with cocktail sticks removed and sauce poured over.

courtesy Alan Bichan food columnist for the Orcadian, from his book "A Year in an Orkney Kitchen".

Skate with Pesto Cream Sauce

(serves 2)

Use very fresh Skate for this; skate that has been out of the ocean for too long develops the smell of ammonia. I would be prepared to lie about the simplicity of the dish. Serve it up to friends, and they'll probably award you a Michelin star.

  1. Melt the butter in a frying pan and, when it sizzles, season the skate wings lightly with salt and pepper, and fry for 1-2 minutes on each side. Remove them to warm plates.
  2. Now add the cream, pesto and lemon juice, and allow to bubble for a few moments until the sauce thickens. Adjust seasoning.
  3. Serve the skate with the sauce poured around. Some boiled potatoes and a green vegetable are good with this.

courtesy Alan Bichan food columnist for the Orcadian, from his book "A Year in an Orkney Kitchen".