It was such a wonderful looking fish that the photograph was forgotten until the meal was started. Anthony J Sargeant very simply pan fried this superb fillet of Wild Sea Bream (see previous post) then deglazed the pan with a little fish stock and added lemon juice and just a very small spoonful of black olive tapenade to give a depth to the juices. Served with some char-grilled pak choi and a few new potatoes.
A beautiful large wild Sea Bream caught by a Cornish day-boat just before Christmas waiting to be filleted by Anthony J Sargeant at his Shropshire house. The size can be judged by the filleting knife at the top of the chopping board. It was beautifully fresh and well kept ready for Boxing Day. Bought from Barkworths Fish Stall in Shrewsbury’s Indoor Market (highly recommended).
A Brill caught be a Cornish Day Boat. The size is good as can be judged from the Wusthof filleting knife shown at the top of the chopping board. An excellent eating fish – highly recommended
Below is the version of Lobster Thermidor cooked by Anthony Sargeant for 2017 Christmas Eve dinner.
The beautiful fresh lobster was bought from Barkworths Fish Stall in Shrewsbury’s Indoor Market (Shropshire, England). Preparation of Lobster Thermidor is simple and quick and it made for a delicious meal with just a salad and a few crushed potatoes. The lobster meat extracted in one piece from the claws was reserved and panfried separately in butter with a little lemon juice and can be seen on the right of the plate placed on the potatoes. The meat from the tail was cut into bite sized pieces and together with all the other meat extracted from the body and the legs placed back into the split half shell. before being grilled topped with a sprinkling of Parmesan Cheese.
A very traditional British dish using cheap cuts of beef shin or skirt, Ox kidney, mushrooms and onions – steamed very slowly in a suet case for 5 or 6 hours. Here the pudding has been turned out and the first of four portions taken out to reveal the luscious mix within. Serve with sweet cabbage and mashed potatoes.
A simple meal – but delicious – cooked by Anthony J Sargeant for lunch in Shropshire, England. Of course it would have tasted even more delicious if it were eaten for lunch on the quayside of some Greek Island – but one cannot have everything. The batter on the squid was crisp and covered well (it helps to get batter to stick if you first coat fish with rice flour and leave before dipping in the batter mix). The double cooked chips (french fries for North American readers) were crisp and remained crisp after being double cooked in vegetable oil. If they are shaken well in a sieve after cooking it helps to remove any excess oil and keeps the chips crisp.
Anthony Sargeant prepared this supper last weekend: slices of boned chicken leg were stuffed with wild garlic butter and served with with sauteed new potatoes and crispy chicken skin on leeks.