Omelette Arnold Bennett

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An old favourite of Anthony Sargeant which he cooked for supper last night – Omelette Arnold Bennett. Essentially a big deep  omelette (5 big eggs) cooked in a 12 inch pan – then smoked Haddock which had been lightly poached in milk is flaked into the top of the omelette while it is still liquid, followed by double cream and finely grated Parmesan cheese. Then put under the hottest possible grill to finish. The important points are to poach the haddock very lightly otherwise it loses its flavour into the milk and also not to overcook the omelette but keep it very loose and almost liquid so that only the top browns when put under the very hot grill and the middle is still very soft. it is important to remove from the frying pan after cooking so that the omelette does not continue to cook in the hot pan. (This is based on a recipe from the excellent book by Rick Stein – The Seafood Lovers Guide). Oh, and by the way any unused portions keep well in the fridge for a day or so – delicious cold or reheated in microwave.

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Arbroath Smokies and Potato Dauphinois

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Arbroath Smokies are a superb Scottish delicacy  says Anthony Sargeant. They are small haddock which have been hot smoked over hardwood chips thus they can be eaten without further cooking but here the meat is flaked from the bones and skin and incorporated in layers of potato dauphinois according to a recipe of Rick Stein’s and baked in a hot oven. A delicious warming meal for supper on a cold winter’s evening. Tony thinks the quantities in Rick Steins recipe are over generous, this dish cooked yesterday evening yielded four good portions using half the quantities suggested – but of course that depends on your appetite. Any not eaten keeps well in the fridge for a few days and can be reheated. For Rick Stein’s recipe see page 93 of his excellent book “Seafood lovers’ guide”.

Omelette Arnold Bennett: ready to serve

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Anthony Sargeant loves this simple omelette using smoked haddock poached in milk and topped with double cream and grated parmesan cheese. Here photographed just after it has been finished under a very hot grill.  It is a slight adaptation of a Rick Stein recipe published in his very useful book “Seafood Lovers’ Guide”

Baked Brown Crab with salad

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Cooked by Anthony Sargeant using wonderful live crab bought at the Birmingham Indoor Bullring Market. The UK is surrounded by wonderful fishing grounds and has an abundance of shellfish and crustaceans of all kinds. Sadly much of it is under-appreciated by the British themselves and so it gets exported to Spain and France.

This particular dish used a medium sized female crab in an adaptation of a Rick Stein recipe (see page 64 of his book “Seafood Lovers’ Guide”). The adaptation uses 3 times the volume of breadcrumbs so 50g not 15g – doubles the melted butter to stir into the mix from 1 to 2 tablespoons and replaces the Berkswell Cheese (which is excellent but not always easy to source) with Parmesan. Also because of the volume it is baked in dish rather than putting it back into shells – which are very pretty but not so manageable. This dish makes enough for 4 portions (if you only use 2 then the remainder can be put into the refrigerator for a day or two and reheated – it could be it is even better after that period of ‘infusion’).

 

Arbroath Smokies and potato dauphinois

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This delicious use of Arbroath smokies which was supper yesterday evening for Anthony Sargeant comes from Rick Stein’s book ‘Sea Food Lovers Guide’ (page 93). Served here with some roasted tomatoes, ricotta stuffed hot cherry peppers, and a green salad.

Spider Crab that Anthony Sargeant bought and cooked for supper

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Wonderful Spider Crab from Corwall

Wonderful Spider Crab from Corwall

This Spider crab was bought from our excellent fishmonger in Newport, Shropshire. Held here by Tony’s best friend after cooking. It is a good size. But it is depressing how difficult it is to buy such live crab in the UK. In France and Spain it would be no problem of course (indeed they would be selling British Spider Crab in many cases because nearly all of those caught are exported). It is a wonderful crab with lots of meat in the long legs and easy to extract. Unlike Cromer crab it has very little brown meat in the body but that is compensated for by the quantity and sweetness of the white meat. Prepared to a recipe for baked Cromer Crab from Rick Stein’s from his book Seafood Lover’s Guide. Very simple and delicious.