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,...
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,...
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