fish

Thursday, 10 November 2011 12:30

Dabs

Been to the new Morrisons in Stowmarket yet? Well this was only 90p for both fish. So nice to see something other than salmon.

Published in Supermarkets

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Thursday, 28 July 2011 23:25

Maison Bleu are running their month in Provence special menu, which is very good value at £29.95 for three courses; the restaurant in Bury St Edmunds specialises in fish dishes. Granny took the suffolkfoodie offspring for dinner and this is what they said...

"A very good choice with at least six options for each course. Yummy food with all courses being beautifully presented and delicious."

" The staff were friendly, chatty and responsive - they all had personality"

Pictured here are the Sardine and Mackerel Rillettes, with shallots, parsley and capers and toasted bread.

Published in Restaurant foodie

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Monday, 13 June 2011 12:22

Shark and Shallots

I bought some shark from the market on Saturday and cooked it with shallots, thyme and tomatoes and a bit of hot sauce, a la Caribbean Sunday Breakfast...mmmm. The man said it was a kind of dogfish-type-shark-thing but tried to look it up afterwards and couldn't find it on the list of British sharks that we are allowed to eat, so hope it wasn't endangered but whatever it was it was delicious!

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Saturday, 14 May 2011 13:38

Our Street Food Dish of the Day - Relish Gourmet Grub

And here is their recipe.

Crispy mackerel sandwich

• cornish line caught mackerel

• sweet pickled red onions,

• watercress,

• fresh tartare sauce

• a nice lightly toasted bun of your choice (something quite light)

For the pickled red onions

Thinly slice your red onions with a mandolin and gently simmer for 20 minutes in red wine vinegar and a good helping of sugar. You are looking for the vinegar to be as sweet as it is sour to excite the palette. Remove from the hob and leave to cool. Once cool this can be kept in a Kilner jar in the fridge. The flavour will get even better with time.

For the tartare sauce

Of course you can buy a tartare sauce but we choose to make ours fresh for every event. Here is a quick version for you to try: mix mayonnaise with sliced capers, gherkins, grated hard boiled eggs, a finely sliced shallot and fresh chopped parsley in a bowl. Add lemon juice, sea salt and ground black pepper to taste.

For the mackerel

Rub a little oil on the skin of the de-boned mackerel and place on a hot griddle. Lightly toast the inside of the bread leaving the outside as it is. Ensure the underside of the mackerel is cooked well enough before turning to keep the fish in one piece and guarantee a crispy base - you are looking at around 60% of the cooking time on the underside. Turn over and allow to finish cooking through. Whilst waiting mix your watercress with a good pinch of the pickled red onions and allow the red wine vinegar to coat the watercress.

Make a bed out of the watercress and pickled red onions on the lightly toasted bread, lay the crispy mackerel on top and finish with a good dollop of cold tartare sauce. Enjoy.

Published in Dish of the Day

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Sunday, 10 April 2011 12:46

Our April Dish of the Day - George Biddle at the Kings Head, Laxfield

And here is George's recipe

Smoked haddock, spinach, mushroom and gruyere pie.

500g smoked haddock

300g washed spinach

1 onion

250g mushrooms

200g grated Gruyere cheese

50g butter

20g flour

glass white wine

2 tsp English mustard

nutmeg

garlic

Poach haddock in milk with ground nutmeg and bay leaves. Remove from milk to cool.

Soften onions in butter in olive oil and season. Add flour to make a roux. Add the poaching milk a little at a time until correct consistency, then add white wine, mustard and Gruyere. Cook gently for 10 minutes.

Saute sliced mushrooms in butter, olive oil, crushed garlic and season. Add spinach until wilted.

Skin haddock, loosely break it up and add to the sauce, Layer into dishes with the mushrooms and spinach mixture and top with shortcrust pastry. Bake until golden. Serves one.

Published in Dish of the Day

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Saturday, 12 February 2011 23:12

Fabulous Fresh Fish

Another suffolk foodie favourite at Orford Butley Oysterage - quality fresh fish in a friendly no frills atmosphere, hand-drawn table cloths (printed obviously - they wouldn't have much time to cook) and lovely home-made puddings.

Published in Restaurant foodie

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Saturday, 29 January 2011 19:32

Fresh Salmon Mousse

Ok, a blast from the past. A salmon mousse recipe, very 70's dinner party but also still good if you want to make an economical fish dish a day or two ahead for a party. I used to make these in a salmon shaped tin which is long gone; but I could buy back at great expense from a vintage cookware site.

Published in Recipes

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Wednesday, 07 October 2009 09:51

A trip to the seaside…

fish sign

Visited Thorpeness Golf Club and hotel for the magazine and surprised to find that anyone can go there to eat. All day bar snacks sound nice (Omelette Arnold Bennett among other things...) but I had celeriac as a vegetable with my pork - first time ever served this in a year of writing about Suffolk restaurants. Chocolate tart with hazelnut pastry was fab - buttery and dark.

Published in Restaurant foodie

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Thursday, 08 October 2009 09:50

and on the way back from the seaside…

drove to Aldeburgh and spent £25 I haven't got at one of the fish sheds. Bought two large dressed crabs, one for me - one for dad; a skate wing, a piece of cod, prawns and mussels for a fish soup that I cooked when I got home. Not very much money really for one of the most dangerous jobs there is - out at sea.

Also bought two types of pears and some apples from the side of the road in Coddenham.

Published in Fish

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Monday, 19 October 2009 09:47

Suffolk Herring Festival

Little herring-shaped signs on the side of the A12 look interesting and eventually find a leaflet for this event 24th-25th October at Middleton Farm shop. Their blog is at at www.suffolkherringfestival.wordpress.com Unfortunately I don't like herrings or kippers - too boney for me - but I love the smell, and soft roes and might try and find time to go and have a look.

Published in Fetes and Festivals

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