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

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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

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The great 19th Century Chef Escoffier invented Lobster Thermidor (re-named after a play being performed in Paris in 1896)

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Below is the version of Lobster Thermidor cooked by Anthony Sargeant for 2017 Christmas Eve dinner.

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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.

Battered squid rings, crispy chips and a mixed salad

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Battered Squid rings chips and a mixed salad

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.

Cold Roast Beef, Chips and Salad

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Anthony Sargeant cooked small joint of beautifully marbled beef earlier in the week. Quickly sealed in a hot pan then into a fan oven at 60 degrees Celsius for an hour and a half. What was left after the first meal was very thinly sliced and served cold with chips (french fries to Americans) a salad and a few spicy stuffed red peppers.

Omelette Arnold Bennett on the plate

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The omelette cooked by Anthony Sargeant and shown in the cooking pan in the previous post is big enough for four large portions. Here the photograph shows one quarter served very simply with some peas, a spicy stuffed pepper and some pickled gherkin.