Spoils of dawn raid on Billingsgate
Discussion
A dawn raid on Billingsgate market this morning resulted in a fine haul for lunch. Oysters, clams (razor and...the big ones whose name i cant remember), and a 3.5lb Sea Bass.
The sea bass a l'entiere:
A small sharp knife, soon to be introduce up the bum of Mr.Bass:
Post gutting with the clams and oysters. Oysters and guiness for elevenses
A few more pics to come...
The sea bass a l'entiere:
A small sharp knife, soon to be introduce up the bum of Mr.Bass:
Post gutting with the clams and oysters. Oysters and guiness for elevenses
A few more pics to come...
Fish came out well, super-easy as well. Just gut, de-head (well, only if you have to to fit in the oven), stuff with chalottes, smashed garlic cloves, thyme and a fresh bay leaf.
Sit on a pad of parboiled potatoes, more garlic, sliced challotte, more robust herbs and cherry tomatoes.
Drizzle with oil and white wine, season and bake at 220c for 20-40 minutes depending on the size of your fish.
Razor clams are easy too:
Put them in fresh water so they spit out any sand inside them, then rinse the outsides. In a BIG frying pan or wok, melt 75g butter with a tablespoon of olive oil. When bubbling, add 2 or 3 cloves of sliced garlic and a chopped chilli. Put a layer of razor clams in (dont stack them or they wont cook) and fry until they open (30 seconds or so), spooning the hot oil over them.
When opened, chuck in a glass of white wine and steam for another minute. Remove the clams, add a handful of chopped parsley and reduce the sauce.
Pour the sauce over the clams and serve. You only eat the big tubular "foot" bit - just pull it out with your fingers and dip it in the garlic butter sauce.
oh, cost: 15 razor clams were £5, the big clams (not that nice tbh, stick with the razors) were about 70p each, oysters 50p each or so individually (30p-ish by the box), and the Sea Bass was £15, but i think the chap was suprised i didnt argue on that price - but i needed to go back to bed!
Another way that they cook all clams including Razor Clams in Galicia and other parts of Spain is to clean them like you did.
Then just get a griddle seriously hot put the clams on and put a big pan lid over them for a few minutes and serve either straight with lemon or add a sauce to your taste, all delicious.
We getRazor Clams in bundles of 15 here in Spain for €12 in the markets
Then just get a griddle seriously hot put the clams on and put a big pan lid over them for a few minutes and serve either straight with lemon or add a sauce to your taste, all delicious.
We getRazor Clams in bundles of 15 here in Spain for €12 in the markets
A cracking bill of fayre!!
Sea bass, is one of my great faves fish wise. Only Dover Sole and Turbot get my pulse racing quicker.
These days, Bass of any size , caught by commercial fisherman , do tend to be expensive. When I used to catch them on rod and line ,(years ago) there were always plenty of people who would give you a good tip for one, even then.
The small fish or schoolies,. as they were known , seen in all the supermarkets , are, these days, almost always farmed fish. I've never tasted any difference. I sincerely hope they farm more types of fish, the wild stocks really are getting under populated.
Once in a while I buy the fillets. Grind some fennel seeds in a P&M and fry them in butter with orange juice and the fennel, 3 mins each side. Bloody storming!
Bliss!
Sea bass, is one of my great faves fish wise. Only Dover Sole and Turbot get my pulse racing quicker.
These days, Bass of any size , caught by commercial fisherman , do tend to be expensive. When I used to catch them on rod and line ,(years ago) there were always plenty of people who would give you a good tip for one, even then.
The small fish or schoolies,. as they were known , seen in all the supermarkets , are, these days, almost always farmed fish. I've never tasted any difference. I sincerely hope they farm more types of fish, the wild stocks really are getting under populated.
Once in a while I buy the fillets. Grind some fennel seeds in a P&M and fry them in butter with orange juice and the fennel, 3 mins each side. Bloody storming!
Bliss!
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