joke
Some pupils from Peterhead Academy’s orchestra go out on a charter fishing boat during summer break. The captain comes out to talk to them and says "Any of you kids ever cast a net?
"No sir, we're all from the brass section."
did you know?
The present harbour has two massive breakwaters, enclosing an area of approximately 300 acres in Peterhead bay.
The south breakwater, about 2700 ft long, was constructed in 1892–1912 using convict labour from the prison.
The north breakwater, constructed 1912–56, is approximately 1500 ft long.
RECIPE
Roast ling with autumn vegetables
INGREDIENTS
- 400g butternut pumpkin, cut into 3cm pieces
- 2 leeks (pale part only), thickly sliced
- 8 whole garlic cloves
- 1/2 cup (125ml) olive oil
- 4 x 200g ling (or other thick, firm white fish) fillets
- Finely grated zest of 1 lemon
- 2 thick slices sourdough, crusts removed, roughly torn
- 2 tablespoons thyme leaves, plus extra to serve
- 200g portobello mushrooms or other large flat mushrooms, sliced
METHOD
- Preheat the oven to 200°C. Place the pumpkin, leek and garlic in a roasting pan. Drizzle with 1/4 cup (60ml) oil, season and toss well to coat. Roast for 20 minutes or until pumpkin is slightly tender.
- Meanwhile, drizzle fish with 1 tablespoon oil and sprinkle with lemon zest. In a separate bowl, combine the sourdough with thyme and remaining 2 tablespoons oil.
- Remove the pan from the oven and add the mushrooms. Gently toss to combine. Place fish on top of the vegetables and top with sourdough crumbs. Return to the oven for 15-20 minutes until the fish is cooked through and sourdough is crisp.
- Divide fish and vegetables among plates, then scatter with thyme to serve.
Recipe by Warren Mendes