Tag: Fish

Eat More Fish : Spicy Pollock Fillets

Pollock or pollack is the common name used for either of the two species of marine fish in the Pollachius genus. Both P. pollachius and P. virens are commonly referred to as pollock. Other names for P. pollachius include the Atlantic pollock, European pollock, lieu jaune, and lythe; while...

EAT MORE FISH – Perrywinkle Risotto

To me, a Fruit de Mer is not complete with out a handful of steamed perrywinkles. I am not a big fan of the winkles steeped in vinegar, so todays recipe is a little left field but it is one that we find utterly delicious. Perrywinkle risotto, first let’s...

Eat More Fish: Sturgeon – Oysters With Vodka Jelly

There are about 25 species of fish in the family Acipenseridae, including the genera Acipenser, Huso, Scaphirhynchus, and Pseudoscaphirhynchus which are commonly known as sturgeon. This includes more than 20 species commonly referred to as sturgeon and several closely related species that have distinct common names, such as sterlet,...

Eat More Fish – Grilled Deal Herring With Mustard And Thyme Sauce

My brother and sister-in-law came to supper on Saturday night and bought me a wonderful gift. Herrings, straight from the sea in Deal, a place I spent a lot of time in when I was a child. They were fresher than fresh and hugely welcome as we are very...

International Fusion Recipe Swap Challenge.

  These days there are a lot of fusion cuisines blooming up with fresh ideas waiting to be discovered. And with the variety of ready-made sauces and marinades which available in most supermarkets also make it stress less to prepare International cuisines such as Moroccan Chicken, Thai Tom Yum...

Eat More Fish – Roasted Brill With Sauce Vierge

The brill (Scophthalmus rhombus), is a flatfish of the turbot family (Scophthalmidae) in the order Pleuronectiformes. Brill lives  in the North Atlantic, Baltic Sea, and Mediterranean, mainly in deeper waters offshore. Although turbot is considered superior, Brill is one of the best quality flat fish with firm, white, delicate...

EAT MORE FISH : Pan Roasted Abalone

Abalone is the common name for any of a group of small to very large edible sea snails, marine gastropod molluscs in the family Haliotidae. Other common names are ear shells, sea ears, and muttonfish or muttonshells in Australia, ormer in Great Britain, and pāua in New Zealand. We...

EAT MORE FISH: Stargazy Pie

Many moons ago, Caro used to work as a literary agent and one of the agency’s authors, Antonia Barber, wrote the most magnificent picture book, The Mousehole Cat. From the first draft, Caro recalls that it was almost word-perfect and the wonderful Sebastian Walker, of Walker Books, recognised that...

Eat More Fish – Bourride

Many people are familiar with bouillabaisse, the classic French fish stew. The Provençal version of the dish is called bourride. Bourride is a fabulous fish and seafood soup/stew from Provence and the Languedoc which is a cousin of the bouillabaisse and is made special by the addition of aioli....

Eat More Fish – Flounder With Lemon and Tamari Glaze

We love fish and are so lucky to have such a fabulous fishmonger Veasey & Sons so that we can create new dishes and enjoy old favourites. Today we’re cooking with flounder, roasting it in the oven in a lemon and tamari glaze. The  Platichthys flesus (previously Pleuronectes flesus), also...
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