by Dougie | Jul 17, 2023 | Wild Fish Masterclass Season 2
Ingredients Whole Bass defrosted, cleaned and gutted but scales left on 2 cloves of garlic Pearl Salt Rosemary 8 Eggs Lemon Separate your egg whites and retain the yolks for later use. Place the whites in a mixer and whisk until light and fluffy and forming soft...
by Dougie | Jul 17, 2023 | Wild Fish Masterclass Season 2
Stuffed Sea Bream with a crispy potato galette and a Hollandaise sauce Ingredients Whole Bream Tiger Prawns 1 Red Pepper 1 Red Onion 10 Cherry Tomatoes 1 clove Garlic 1 bulb Fennel Lemon White Wine Saffron Extra virgin olive oil Stuffing: In a hot pan add finely...
by Dougie | Mar 31, 2023 | Fishing the Wild - Season 1
Whitings: Filet two Whitings, cut them into thin strips and pickle them in Lime juice and fresh Ginger. Season with Salt and Pepper. Chop some Coriander and add to the pickled fish After 15 minutes, serve with or without Soy Sauce Foraged Salad: Ingredients Fat...
by Dougie | Mar 31, 2023 | Fishing the Wild - Season 1
Ingredients Cockles Lobster Crab Seabeets Method Purge the Cockles in water Chill the Lobster and Crab to put them to sleep before adding to the boil Pick fresh Seaweed Add whole Crab to a pan of boiling water. Hard boil for ten minutes, then remove the Crab...
by Dougie | Mar 31, 2023 | Fishing the Wild - Season 1
Fish soup: Ingredients 1 can Italian tomatoes 1 fennel 1 onion 2 sticks celery 4 cloves garlic 1 chilli 3 pints water Salt and pepper Pernod Pinch of saffron Mussels and cockles Method Add Gurnards, a head of a Turbot and Cook down with Fennel, Saffron, Garlic,...
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