Recipes for January
Char with Brown Sugar
(serves 6 - 8)
This Icelandic recipe is probably the simplest in the book. Char is so good it requires very little in the way of accompanying flavours. Serve it with steamed potatoes and a fresh salad.
- 3 lb (1.3kg) char fillets, unskinned
- 2 fl oz (50ml) olive oil
- salt
- white pepper
- 3½ oz (100g) brown sugar
Preheat oven to 200°C, 180°C for Fan oven, 400°F, Gas Mark 6
- Put the fillets in an oiled baking pan with the skin sides down. Brush with oil and season the fillets with salt and pepper. Sprinkle with brown sugar.
- Bake in the oven for about 20 minutes.
courtesy Alan Bichan food columnist for the Orcadian, from his book "A Year in an Orkney Kitchen".
Skate with Beurre Blanc
(serves 2)
Do not be put off by the French in the title. Basically this is just melted butter with a splash of vinegar. If you can't obtain green peppercorns, grind some black pepper into the sauce.
- 3 oz (75g) butter (not margarine)
- 4 oz (110g) chestnut mushrooms, sliced
- 1 shallot (or half a small onion) finely chopped
- salt
- 2 skate wings, each weighing about 6 oz (175g)
- 1 level tsp green peppercorns, soaked in hot water for 1-2 minutes, dried and ground to a paste
- ½-1 tbsp white wine vinegar
- Melt half the butter in a frying pan and cook the mushrooms with the shallot for 2-3 minutes, turning frequently. Season lightly with salt and remove to a low oven.
- Next add the remaining butter and, when it sizzles, place in the skate wings. Fry for about 1-2 minutes on each side before removing to the oven.
- Then add the peppercorn paste and allow to cook for a few moments before adding the vinegar and salt.
- Serve the skate with the mushrooms and butter the butter sauce poured over.
courtesy Alan Bichan food columnist for the Orcadian, from his book "A Year in an Orkney Kitchen".