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
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.
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.
Wild Sea Bream was filleted and pan-fried by Anthony Sargeant. Served on a bed of Sweetheart Cabbage with crushed potatoes. The skin was crisp and the flesh flaked well. Delicious and inexpensive meal.
So important to get absolutely fresh mackerel. Anthony Sargeant bought a sparkling fresh mackerel from the Fish stall in Shrewsbury Market which he highly recommends. This is one side of a good size fish filleted and split into two pieces to remove the pin bones that run down the centre of each side. it is served on a home made salsa with a green salad and a few pieces of potato salad.