something a bit different last night down the clubhouse

[pingu]

every month the club does a newcomers/ teach in eve, last night was my turn to show off a bit

This was our second fish preparation evening down the clubhouse and there were about 15 there so plenty to go arround.

This time all dishes etc based on flatfish

Club secretary Si bought and brought down a fantastic selection of fish 8 types in all ( even down to which and Megrim ), all sourced and supplied by Si and Lee from the wet place in town, thanks guys. and after Si enlightening on the differences of these fish, it was my job to prepare



after a short demonstration on filleting 2 ways( ala flatfish prep post) it was cooking time

the plaice was done 2 ways , the thai style with noodles was popular but,

the simple tomato and basil sauce was probably the second most popular dish on the night
the turbot was done with a marsellaise sauce ( saffron and herbs ), the fish was obviously top notch but admit that the sauce was a split decicion between those assembled

the humble dabs though proved the most popular, cut up and flour egg and breadcrumbed for goujons, after a quick fry served with a fresh tartare sauce
go on heres the simplest of recipies
~~~~~~~~~~~~~~~
Simple Tartare sauce

chopped capers and gerkins( as many as you like, i like more gerkin to caper but its up to you), grated lemon rind, seasoning, chives and parsley and all bound together in creme fresh usually use mayonaise at home for longer shelf life, but the creme fresh tarts it up a bit
~~~~~~~~~~~~~~
a damn damn good social evening topped off with a pint or 2 after, thanks to Si again for a fantastic selection of fish to play with, god knows how i balanced on that chair with one leg for so long ,tony for mopping brow as struggling to stay upright ,cook and balance , and taff of course for his outbursts of admaration and numerous proposals dureing the evening

now mmm what the hell to cook next time??

dave

[devonutopia]

Damn, wish I could cook fish as well as that. I like to dabble with my cooking (inspired by reading Jamie Oliver books at uni ) and love to experiment. So far, my fish cooking has progressed little from stuffing a whole fish and wrapping in foil and giving it 20 minutes in the oven.

[FATFISH]

Great stuff a man after my own hart ......................................Respect

[dave fish]

as a chef that was an interesting read you thought about a career in catering ?tight lines

[fishypaul]

well done delia

[BaggieRich]

Originally Posted by fishypaul

well done delia

LOL! I have a feeling that might raise a smile or too down the club house!!

Cracking evening Dave. I thought the Turbot in Marsellaise sauce was really good, but must admit the Dab would take some beating in a straight fight.

Big thanks to Si (Mr ESAA) for providing the fish and doing the flatfish ID demo. Learnt a lot mate. Should now be able to ID the Flounder/Plaice/Dabs should i ever manage to catch one again! It's one thing being told what to look for, but something else again to be able to see for yourself and get "hands on". Cheers mate.

[pingu]

Originally Posted by dave fish

as a chef that was an interesting read you thought about a career in catering ?tight lines

yeah thought about that , and now been a chef 30 yrs( inc college) thats scared me even now

[Fishing Forum Admin]

Nice one mate

[John Marshall]

Great read Dave,