by Dougie | Mar 31, 2023 | Fishing the Wild - Season 1
River bank salmon with Beurre Blanc Ingredients 1 side of wild salmon 200 g butter Salt and pepper Champagne ( ideally!) 1 shallot chopped finely Parsley Method Remove the scales from the Salmon Cut the Salmon by 2inches straight across Heat some butter in a frying...
by Dougie | Mar 31, 2023 | Fishing the Wild - Season 1
To prepare the fish: De scale the Pike, to use the Japanese descaling technique remove the top layer of skin which has the scales attached to it. (See episode) Cut the fish into five boneless fillets and place onto a baking tray Cover in plenty of Salt and...
by Dougie | Mar 31, 2023 | Fishing the Wild - Season 1
Wild Salmon with Sorrel sauce Ingredients 1 wild salmon 2 eggs Big handful of sorrel Juice of ½ lemon White wine vinegar Salt and pepper Light olive oil White wine Whey vinegar ( just use white wine vinegar) 1 onion Small bunch of chives Method Gut the Salmon,...
by Dougie | Mar 31, 2023 | Fishing the Wild - Season 1
Ingredients 12 large razor clams Bulb of garlic 1 lemon Large knob of butter Small bunch of parsley Glass of white wine Salt and black pepper Method For the Razor Clams: Heat oven to 180c* Roast a bulb of garlic for 30 minutes or until soft* In a large pan, add...
by Dougie | Mar 31, 2023 | Uncategorized
Cullen Skink Ingredients 2 large potatoes 2 oz smoked bacon 1 large onion 2 cloves garlic 2 pints milk ½ pint heavy cream 2 smoked haddocks/trout ½ lb white crab meat Salt and pepper Method Bring a pan of salted water to the boil Add smoked Bacon to a dry pan, cook...
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