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 | Fishing the Wild - Season 1
Fish Pie Ingredients Sea Bass Conger Eel 200g Mussels 400g Butter 100g Flour 750 ml Milk 150mls Cream Crème Fraiche 1 x Lemon 1 x Bunch of Celery 2 x Bulb of Fennel Potatoes Cheddar Cheese Gruyere Cheese 1 x Bunch of Parsley 1 x Bunch of Spring Onions 1 x White onion...
by Dougie | Mar 31, 2023 | Fishing the Wild - Season 1
Method 2 x trout With salt and pepper sprinkled inside the cavity Seal inside baking parchment and foil to make a steamproof bag Add to Traeger. – 160/350f cook for 5 mins then rip bag open in a few places to let smoke into bag, cook for further 10 mins. This...
by Dougie | Mar 31, 2023 | Fishing the Wild - Season 1
Crab Spaghetti Ingredients 200g Crab meat 1 cup Olive oil 1 glass Rosé or white wine 1 can of cherry tomatoes Pinch of saffron 1 Fennel Chilli fresh or flakes 1 Onion 250g Cherry toms 2 sticks Celery Method Break crab shells and scrape out crab meat and put to one...
by admin | Mar 31, 2023 | Fishing the Wild - Season 1
Smoked Trout on Sourdough Toast Method Gut and clean Trout, add a handful of mixed salt and pepper to each fish inside before cooking Place into Traeger on low heat at Temp 220f / 95c for 40 mins or until cooked. Take the head and skin off, and then the trout...
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