Huss has an awesome agency texture and a single bone operating by way of the center, which makes it straightforward to eat. We frequently use it for curry at The Oyster & Fish Home, or serve it like this with a barbecue marinade, which you’ll be able to tweak with numerous store-cupboard elements. In case your fishmonger can’t pay money for huss, monkfish makes an awesome different.
Prep time: 20 minutes
Cook dinner time: 15-20 minutes
For the fish
- 4 x 200g huss items
- 1 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp clear honey
- 1 tbsp freshly grated
For the winter slaw
- 1 small pink onion, thinly sliced
- 2-3 leaves hispi cabbage or comparable, finely shredded
- 120g celeriac, shredded
- 120g swede, shredded
- 1-2 tbsp mayonnaise
1. Warmth the oven to 200C/180C/gasoline mark 6. Place the items of fish in a shallow roasting tin or on a sturdy baking tray. Combine collectively the remaining elements for the fish to make a marinade, and brush some on to the huss. Bake for 15-20 minutes, brushing an extra one or two instances with the marinade throughout cooking.
2. In the meantime, to make the slaw, combine the greens with sufficient mayonnaise to coat, then season to style.
3. Serve the huss with a spoonful of winter slaw alongside.
No, I haven’t made a spelling mistake. For years, like most individuals, I assumed ‘rarebit’ was appropriate and ‘rabbit’ was a misprint. If something, it’s the opposite means spherical.
After studying what respected meals writers like Jane Grigson should say on the topic, I’ve turn into decided to see the return of ‘rabbit’ – the unique identify for this cheese on toast. That’s what it began off as within the early 1700s, when there was a distinction between English, Scottish and Welsh rabbits.
Perhaps the ‘rarebit’ adaptation was a Welsh joke that caught on, or it was thought to sound extra refined. Anyway, Welsh rabbit is a flowery cheese on toast with savoury additions. I discover a small bloomer-style loaf is the perfect bread for this.