Photo of your dinner (Vol 3)
Discussion
tobinen said:
I went to the fishmonger today to see what he had. He's a bit difficult but the long and short of it was he had sardines, hake and something I had never heard of called megrim sole. I bought this 1.2 kg fish for £12 (and some sardines and hake but that's for another day)
He's not a looker:
After some mother consultation, YouTube and internet searching for recipes, I struck a plan.
Filleted very poorly (first attempt) but I had 2.5 useable fillets (may make fish cakes or something else with the rest)
Basic recipe is mushrooms in olive oil, crème fraiche, butter, dry white wine, chopped chives, and low heat to combine.
The wine used for it and for the cook's energy (£7 from Lidl and it's very good)
I had some organic broccoli poached to one side.
I laid the fish on the sauce and poached it for 3 minutes per side. I used a plate as I hadn't a lid wide enough.
Et voilà!
Even if I say so myself, it was very tasty. The fish is quite fleshy and has a subtle, pleasant taste. As a first attempt I am quite happy and I think this could be a very good knicker-loosener were one entertaining some crumpet.
Congrats, looks awesome, good luck with the knicker looseningHe's not a looker:
After some mother consultation, YouTube and internet searching for recipes, I struck a plan.
Filleted very poorly (first attempt) but I had 2.5 useable fillets (may make fish cakes or something else with the rest)
Basic recipe is mushrooms in olive oil, crème fraiche, butter, dry white wine, chopped chives, and low heat to combine.
The wine used for it and for the cook's energy (£7 from Lidl and it's very good)
I had some organic broccoli poached to one side.
I laid the fish on the sauce and poached it for 3 minutes per side. I used a plate as I hadn't a lid wide enough.
Et voilà!
Even if I say so myself, it was very tasty. The fish is quite fleshy and has a subtle, pleasant taste. As a first attempt I am quite happy and I think this could be a very good knicker-loosener were one entertaining some crumpet.
tobinen said:
I went to the fishmonger today to see what he had. He's a bit difficult but the long and short of it was he had sardines, hake and something I had never heard of called megrim sole. I bought this 1.2 kg fish for £12 (and some sardines and hake but that's for another day)
He's not a looker:
That's the one they've just renamed:He's not a looker:
https://www.independent.co.uk/news/uk/politics/bre...
tobinen said:
That looks great. I need to find out more about a lamb noisette.
So the noisette is half a saddle (cut nose to tail). Start with the rear half of the lamb loin (traditionally this section of the carcass is cut into Barnsley chops)
Then remove the spine (Its easy enough with a boning/ filleting knife, just follow the bone without breaking the skin)
At this point you have made a Saddle of lamb, then cut down the middle, and you have two noisettes
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