Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
Fish ideas

 
Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing
Author 
 Message
mrsnesbitt



Joined: 28 Oct 2004
Posts: 1574

PostPosted: Mon Apr 11, 11 1:21 pm    Post subject: Fish ideas  Reply with quote    

We have friends coming for lunch on Good Friday. I want to cook a really special fish dish.
Any ideas?

dpack



Joined: 02 Jul 2005
Posts: 35902
Location: yes
PostPosted: Mon Apr 11, 11 2:38 pm    Post subject: Reply with quote    

can very fresh be gnt'ed for the day ?

if it is grill /salt coat bake/steam,salads etc are easy made in advance

if not gravelax can be made in advance when fresh is available

without knowing availability of fresh tis hard to try to pick a specific recipie

ad 33 mid east style would be grilled near water or salted /oiled inland

i recon a sardine kebab would be fairly historical

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34920
Location: Devon
PostPosted: Mon Apr 11, 11 4:39 pm    Post subject: Reply with quote    

Jonnyboy is the expert here,. I'd suggest Dover sole, as fresh as possible, lightly floured and fried in butter, with frozen anchovy and herb butter melting over it to serve. Accompanied by the earliest new spuds and foraged salad.

Alternatively this is rather good too.

bubble



Joined: 13 Apr 2008
Posts: 960

PostPosted: Mon Apr 11, 11 5:48 pm    Post subject: Reply with quote    

do bacalao[salt cod],de-salting takes 24-36 hours ,but its well worth it .You place it in the oven with chunky pots,onions ,garlic in the husk tomatoes,parsley and oregano ,juice of one lemon and two glasses of white wine,and lots of good olive oil. Cook for at least 2 hrs.Eat with a saladand lots of bread[for the gravy]and lashings of raki and white or red wine.

mrsnesbitt



Joined: 28 Oct 2004
Posts: 1574

PostPosted: Mon Apr 11, 11 10:05 pm    Post subject: Reply with quote    

We are not far from Whitby so can get decent fresh fish.

bubble



Joined: 13 Apr 2008
Posts: 960

PostPosted: Tue Apr 12, 11 6:07 am    Post subject: Reply with quote    

use fresh,fresh is best!!!only diff. is salt cod 'cause of the processing keeps its shape.

Greenfoot



Joined: 04 Dec 2007
Posts: 324
Location: The veggie plot or getting stones
PostPosted: Tue Apr 12, 11 7:25 am    Post subject: Reply with quote    

bubble wrote:
do bacalao[salt cod],de-salting takes 24-36 hours ,but its well worth it .You place it in the oven with chunky pots,onions ,garlic in the husk tomatoes,parsley and oregano ,juice of one lemon and two glasses of white wine,and lots of good olive oil. Cook for at least 2 hrs.Eat with a saladand lots of bread[for the gravy]and lashings of raki and white or red wine.


I would be very happy with this dish, a favorite one of my mum's. She always cooked it for Easter.

dpack



Joined: 02 Jul 2005
Posts: 35902
Location: yes
PostPosted: Tue Apr 12, 11 8:41 am    Post subject: Reply with quote    

with whitby near i recon pick the best looking fish(es)on the day and cook them simply with lots of nice breads and salads ,easy and min time needed while entertaining

good crabs at whitby as well as fish

Jonnyboy



Joined: 29 Oct 2004
Posts: 23924
Location: under some rain.
PostPosted: Tue Apr 12, 11 1:45 pm    Post subject: Reply with quote    

Honestly, best thing to do is buy your fish first then decide on the dish, go to the fishmongers and buy whatever looks good, fresh and gets your taste buds excited, there is no point buying a ropey bit of cod because a recipe insisted you use cod.

That said, many white fsh are interchangeable so could pan fry a bit of gurnard/hake/brill/pollack on top of crushed new potatoes, or some herby cous cous and serve with a tomato vinagrette which would be nice and fresh tasting, or you could do some more robust sauces for oily fish like mustard and dill.

Or the old favourite of parma ham wrapped monkfish which looks impressive.

Mary-Jane



Joined: 13 Jan 2005
Posts: 18397
Location: The Fishing Strumpet is from Ceredigion in West Wales
PostPosted: Tue Apr 12, 11 1:46 pm    Post subject: Reply with quote    

Gervase's fish pie is the *best* in the world. Fact.

Jonnyboy



Joined: 29 Oct 2004
Posts: 23924
Location: under some rain.
PostPosted: Tue Apr 12, 11 1:52 pm    Post subject: Reply with quote    

Fish pie not a bad idea, you could do individual ones with piped mash on top for the faffy, cheffy, look.

boisdevie1



Joined: 11 Aug 2006
Posts: 3897
Location: Lancaster
PostPosted: Tue Apr 12, 11 2:28 pm    Post subject: Reply with quote    

Mary-Jane wrote:
Gervase's fish pie is the *best* in the world. Fact.

I reckon mine is the best. With prawns and smoked salmon - mmmmm

Shan



Joined: 13 Jan 2009
Posts: 8285
Location: South Wales
PostPosted: Wed Apr 13, 11 7:44 am    Post subject: Reply with quote    

I also do mine with smoked salmon and prawns... YUM

12Bore



Joined: 15 Jun 2008
Posts: 9088
Location: Paddling in the Mersey
PostPosted: Wed Apr 13, 11 8:09 am    Post subject: Reply with quote    

Someone on here once told me that I put too much fish in my fish pie!

Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing All times are GMT
Page 1 of 1
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright 2004 marsjupiter.com