Photo by Juta K�barsepp for the January 2013 issue of Kodu ja Aed magazine. The tablecloth is Estonian national tartan - the blue, black and white representing the Estonian flag, the red and gold representing Scotland's Rampant Lion.
Burns Supper is nigh and it's a great opportunity to cook some Scottish recipes again. Here's a salmon with a crispy mustard and oat crust that's easy to make and yet festive enough for a good Burns Supper (if you're not serving haggis, that is). The Scots tend to cook herring this way, but sadly it's almost impossible to get fresh herring over here. Salty herring - whole or filleted - in brine is widely available, but fresh, no.
Luckily this method works brilliantly with other oily fish as well, especially salmon and trout. You can use filet from the tail-end (it's easier to cook), or use butterfly steaks, like I did.
Oat crusted fish
(Kaerahelbepaneeringus kala)
one salmon or trout butterfly steak or filet per person
sea salt and freshly ground black pepper
sharp Dijon mustard (or P�ltsamaa, if you're in Estonia)
quick-cooking oats or coarse oatmeal
oil, for frying
Season the fish with salt and pepper, then smear lightly with some mustard (use too much mustard and your oats won't stick to the fish while you're frying). Dip the fish into oats. If you're using the skin-on fish filet, then just the flesh side, obviously.
Heat the frying pan until hot over moderately high heat, then drizzle with oil. Add the fish and fry until crispy and golden brown on both sides (my butterfly steak needed about 3 minutes on one side and 2 on the other).
Serve with a saut�ed spinach (on the photo) or kale or some mushy peas.
If you want some dressing to go with it, then I recommend flavouring some creme fraiche with mustard, salt, pepper and finely chopped chives.
PS I've tagged the recipe as gluten-free, but you must use certified gluten-free oats and mustard then.
Other Scottish recipes suitable for Burns Supper:
Appetisers/canap�s:
Red onion and whisky marmalade
Mini haggis tarts
Tattie scones
Starters:
Cock-a-leekie or chicken and leek soup with prunes
Main course:
Oat crusted fish
Dessert/pudding:
Cranachan or raspberries, cream and tipsy oats
Shortbread
Scottish lemon cake
Chocolate raspberry brownie
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