Stewed Char is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of char boiled in stock flavoured with onions, spices, port wine and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Char.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This recipe is a variant of her stewed carp recipe that substitutes char for the carp.
THE CHAR.—This is one of the most delicious of fish, being esteemed by some superior to the salmon. It is an inhabitant of the deep lakes of mountainous countries. Its flesh is rich and red, and full of fat. The largest and best kind is found in the lakes of Westmoreland, and, as it is considered a rarity, it is often potted and preserved.
Modern Redaction
Ingredients:
1 char (2 if very small)
sea salt, to taste medium stock
2 onions, sliced
6 cloves
12 black peppercorns
1 blade of mace
1 bunch of savoury herbs
150ml Port wine
juice of 1/2 lemon
salt and cayenne pepper, to taste
Method:
Scale and clean the fish thoroughly. If the char is large divide into thick steaks then rub inside and out with salt (if small, use two fish). Place in a stockpot then pour over just enough stock to cover. Add the onions, spices and herbs then bring to a gentle simmer, cover and cook slowly for 1 hour.
Gently lift out the chubb and arrange in a serving bowl. Strain the stock and return to the pan. Stir in the port wine and lemon juice then season to taste. Bring the mixture to a boil then take off the heat, pour over the fish and serve.
