by Dougie | Mar 28, 2024 | Fishing the Wild - Season 2
Ingredients Striped Bass tail Traeger Honey Based Sweet Marinade Grated Knob of Ginger 5 Cloves Garlic Black Pepper Potatoes Salt Olive oil Lemon Method Prepare the tail by skin scaling and expose the bone at the tip – you will be hanging the joint from this point. In...
by Dougie | Mar 28, 2024 | Fishing the Wild - Season 2
Ingredients Freshly-caught Hickory Shad Salt Brown Sugar Black Pepper Lemon Method Remove the gills, head and descale the Shad, before splitting open through the backbone. Salt the flesh and then add brown sugar to counteract the heavy salt. Mike...
by Dougie | Mar 28, 2024 | Fishing the Wild - Season 2
Ingredients Fillet of Sea Bass Mullet Pollock Lemon Salt and Pepper Onion Butter Method Remove the head from the Pollock and Mullet and lightly salt, leave scales on and place into a Fish Grill Basket placed over an open fire until cooked through. Allow to rest for a...
by Dougie | Mar 28, 2024 | Fishing the Wild - Season 2
Ingredients Fillets of Barracuda Cornflour Oil Lemon 3 cloves Garlic Pepper Sauce Egg Method In a frying pan add oil to the depth of your fillets. Dredge your filleted barracuda in cornflour to create a casing and place skin down in the hot oil, turning over after...
by Dougie | Mar 28, 2024 | Fishing the Wild - Season 2
Ingredients 2 fillets of White Trevally Terceira potato – sliced and partly cooked 4 cloves Garlic Onion Lemon Olive Oil Butter White wine Rock Salt and Pepper Hot pepper sauce Method Cut to size two squares of parchment and two pieces of foil of equal size, placing...
by Dougie | Mar 28, 2024 | Fishing the Wild - Season 2
Ingredients 6 fillets of Pollock 50 Squat Lobsters 4 Onions 2 whole Chillies (split) 20 cloves Garlic 4 tins tomatoes Mussel Stock Bottle of White Wine 2 pinches of Saffron 1 Pinch of Piri Piri 2 Star Anise Parsley, Chives and Tarragon Olive Oil Method Fillet the...
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