Subject: Cod with Scottish Honey Mustard
From: Unicorn (unicorn@indenial.com)
Date: Fri Jun 22 2001 - 07:34:50 EDT
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F O O D F U N N Y
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Reader Beverley writes, "Here's a cute (out of the mouths of babes)
one for you."
Susan's son Jarod was 3 or 4 when they were visiting his father's aunt
and uncle. Several friends and other family members were enjoying
dinner together. Aunt Bunny asked Jarod to say the blessing. Jarod's
blessing ended, "And Dear Lord, please don't make us all eat Aunt
Bunny's lasagna! Amen."
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T O D A Y ' S R E C I P E
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Cod is one of the many fishes the Scottish people harvest from the
cold waters surrounding their country. Any firm, white fish may be
substituted. Scottish honey mustard is difficult to find in other
parts of the world, but you can make a reasonable facsimile by adding
honey to whole-grain mustard, as in this recipe.
Cod with Scottish Honey Mustard
4 - 6 thick cod fillets, about 6 oz (150 g) each
Salt and freshly ground pepper
4 Tbs (60 ml) whole-grain mustard
3 Tbs (45 ml) butter at room temperature
1 Tbs (15 ml) honey
Grated zest of 1 orange
Season the cod fillets with salt and pepper and place them in a
buttered baking dish. Mix together the mustard, butter, honey, and
orange zest, reserving a little orange zest for garnish. Spread the
mustard mixture over the cod fillets and bake in a preheated 350F
(180C) oven until the fish is cooked and firm to the touch, about 30
minutes. Garnish with the reserved orange zest and serve immediately.
Serves 4 to 6.
BONUS RECIPE
I received this recipe from Siobhan Cavanagh, a lovely Scottish lass
and an active member of the UK Ring. Since it fits in with this
week's theme and sounds so good, I include it here as a special bonus.
Salmon with Sherry Vinegar and Capers
8 Tbs (100 g) butter
2 pieces of salmon fillet, about 6 oz (150g) each
4 Tbs (60 ml) sherry vinegar
1 Tbs (15 ml) capers, rinsed
Chopped parsley
Melt half the butter in a shallow pan over medium heat. As soon as it
starts to froth add the salmon skin side down. Cook until the skin
starts to turn golden brown and crisp, about 3 minutes, then turn.
Once cooked through, about 2 minutes, lift the fish on to a warm plate
and throw away the butter in the pan. Add the remaining butter to the
pan and heat until it froths. Watch carefully until it turns deep
gold, then pour in the vinegar, capers and parsley (it will hiss).
Warm through and pour over the salmon. Serves 2.
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