B’s are on trend this season. This blue blend with blueberries, basil and bananas is a combo of b’s that’s refreshing, pretty to look at, and just that little bit healthier thanks to Icelandic Fish Oil.
1cup blueberries, fresh or frozen
1tbsp tahini, almond butter, or other nut butter
1cup milk of choice
1tsp Icelandic Wild Fish Oil
Putall ingredients in a blender and blend on high until smooth and creamy. Enjoyimmediately.
Heat oil in a large pan at medium-high heat. Add chorizo and fry for about 1 minute. Add potatoes and fry, stirring occasionally until potatoes start to brown. Cover and reduce heat to medium and cook until potatoes are tender.
Add the mushrooms, season with salt and pepper and stir. Cover and cook until potatoes are golden and mushrooms are tender. Add the parsley. Set aside.
Preheat oven to 320°F. Make the butter mixture. In a bowl, mix shallots, parsley, chives, capers, thyme and lemon zest into the butter.
Heat a roasting pan to medium high heat and add 1 to 2 tablespoons of oil. Place char fillets in the pan, skin side down. Brush the fillets with the butter mixture and then add the rest to the pan. Season with salt and pepper to taste.
Toast in the oven for about 10 minutes or until fillets are brown and come easily apart.
Serve fillets skin side up, with potatoes and pan juices drizzled over.