Pan-fried Fillets of Cornish Brill

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pan fried fillets of cornish brill (including roe at 2 o'clock with salad and potatoes

A super large Cornish Brill was filleted and pan-fried by Anthony J Sargeant. Filleting it oneself means that if there is any roe this can be reserved and served with the fillets (the 7 shaped piece at 2 o’clock on the plate). Turbot commands a much higher price but Brill is excellent and under-rated. Here it was served with a small salad and a few crushed new potatoes. Delicious!

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Rack of Mutton resting after cooking

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rack of mutton resting

One rib has all ready been removed from this rack of mutton cooked by Anthony J Sargeant. The rest of the ribs will also be separated so that the piece can be easily sliced ready for plating. Mutton has a deeper flavour than lamb and is worth careful slow cooking if you can find it. It is rare to find it in supermarkets or even in most butchers. This piece was bought from the famous Ludlow Food Centre in Shropshire.

See the last post – Wild Cornish Sea Bream served with Pak-Choi and crushed new potatoes

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wild sea bream with pakchoi and potatoes Boxing Day 2017

Boxing Day Dinner cooked by Anthony J Sargeant – a thick fillet of wild sea bream caught just before Christmas by a Cornish Day Boat. Pan fried in butter and served with the juices of the pan deglazed with fish stock and with a small spoonful of black olive tapenade added. Pak Choi was oiled, seasoned and seared on the griddle. (Tony forgot to take the photograph until after the meal was started).

Slices of Cold Mutton (‘left-overs’) cooked by Anthony Sargeant served with crisp English chips

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IMG_5594

Cold mutton and chips – wonderful and very traditional English food. It is important to cook the mutton slowly but when well cooked mutton has a deeper taste than lamb – not quite the simple sweetness of lamb – but it is rarely seen on supermarket shelves or even in many butchers (this mutton was bought from Ludlow Food Centre in Shropshire). Tony Sargeant highly recommends it – it can be eaten hot when first cooked then the remainder can be sliced and served cold as it is here.

Hake fillet on a bed of Sweetheart cabbage with crushed new potatoes

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Hake fillet on cabbage

Superb thick fillet of Cornish Hake cooked by Anthony Sargeant. The Hake was ordered from the superb fish stall in Shrewsbury’s covered market. Carefully pan fried and served with a chicken based sauce on a bed of Sweetheart cabbage. Hake is in the view of many a superior taste to Cod. Shown below is the size of the Hake from which Tony Sargeant filleted this portion. The remainder of the filleted portions were fast frozen (it freezes very well).

IMG_5334 hake cropped

Supper of flaked Arbroath Smokie baked in a potato dauphinoise with courgette and pakchoi

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supper of arbroath smokies potato dauphinoise with courgette and pakchoi

A delicious recipe from Rick Stein’s excellent book ‘Seafood Lovers’ Guide. For those who don’t know Arbroath Smokies are a delicacy from the East Coast of Scotland. They are small haddock which are traditionally hot-smoked in a kiln over hardwood chips – thus they are already cooked and ready to eat. In this recipe used by Anthony Sargeant the meat has been flaked from the bone and skin and incorporated in layers with potato dauphinoise to be baked in the oven. It is delicious comfort food. Here it is served with a few stir fried courgette and pakchoi pieces.