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

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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.

Salt Cod Gratin

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Anthony Sargeant had wondered what it was like to cook a great Portuguese delicacy dry salt cod. One can understand the reasons for preserving fish in this way (the dry salted cod can be stored without a refrigerator for many months). It needs prolonged soaking and rinsing to rehydrate it before cooking. In this case […]

via Salt Cod gratin

Omelette Arnold Bennett – piping hot and ready to serve

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Anthony Sargeant cooked this omelette a few nights ago for supper using a recipe adapted from Rick Stein’s useful book ‘Sea Food Lovers’ Guide’. Finished under a very hot grill this is a very simple dish to make. Naturally smoked haddock is poached in milk and then flaked when cool enough to handle removing any […]

via Omelette Arnold Bennett

John Dory – a superb eating fish

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john-dory-fillets

Anthony Sargeant prefers to fillet all fish himself rather than ask the fishmonger to do it. With John Dory you do need to be careful of the spines but otherwise it is an easy fish to fillet without pinbones. These two lovely fillets were cut by Tony from a medium sized fish. John Dory is one of the very best fish to eat. It is a serendipitous catch – since the Dory does not swim in large shoals and is simply caught along with other fish.