potted char



  • An old English delicacy made from char, a freshwater fish still available in the Lake District. Popular as a breakfast dish in the 19th century. It is made from unwashed skinned and bone fillets of char, rubbed with a mixture of ground pepper, allspice, mace, cloves and nutmeg (2:1:4:1:2), baked with butter for 5 hours at 120°C, drained, pressed into pots and covered with some of the melted butter.