Smoked Cod Poached in Milk


Smoked Fillet of Cod was cooked by Anthony J Sargeant for supper yesterday evening 21st April 2018. Poached in milk then the cod was reserved while the milk was thickened with creme fraiche and reduced somewhat. The fish was returned to rewarm in the sauce and served with a poached egg yolk and capers and chopped chives. With small new potatoes and sugar snaps

Fillet of poached smoked cod sprinkled with chives, topped with a poached egg andserved with a milk and creme fraiche sauce, sugar snaps and new potatoes

Smoked fillet of Cod


Brill from Cornwall filleted and cooked by Anthony J Sargeant


Fillets of Cornish Brill with a few new potatoes and salad

Brill is a wonderful fish – this one which was bought whole was a good size and had been caught by a day boat from Cornwall  (south-west coast of England), and was very fresh. Turbot is a very similar fish – but because it is so popular it commands much higher prices in the market. Brill is a good fish and highly recommended. Here it was served with just the deglazed juices of the pan and some salad and new potatoes.

Wonderful Cornish Sea Bream – British Fish at its very best



Fillet of Wild Sea Bream cooked by Anthony J Sargeant. Filleted by Tony the fish was gently pan-fried skin side down to give a beautiful crisp skin then flipped for the final few minutes. It was served on a bed of leeks along with a few new potatoes and the juices from the pan deglazed with white wine and a little fish stock. It was supper on 20th January 2018. The super fresh wild Cornish sea bream caught by a Day-Boat was bought whole from Barker’s wonderful fish stall in Shrewsbury’s Indoor Market.

Started to eat this wonderful fish dish before remembering to photograph it


wild sea bream with pakchoi and potatoes Boxing Day 2017

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.

Wonderful fish – this was Boxing Day Dinner


wild cornish sea bream 3

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).

See previous post – This was the Cornish Brill that was filleted and cooked – see the previous post by Anthony J Sargeant


Cornish Brill

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

Fillets of Brill cooked by Tony Sargeant and served with new potatoes and a salad



Last night’s supper – ‘Brilliant Brill’ like all fish in need of gentle treatment says Anthony J Sargeant. The fillets and the roe (see at 2 o’clock)  fried in butter then the pan deglazed with a little fish stock and a squeeze of lemon. An underrated fish the Brill – the next post shows the Brill before filleting – this one from a Cornish Day Boat.