Bread crumbs, lots of butter, more salt than you would think, sauteed onions and garlic (not too much), tarragon, lemon juice (a lot), and something tomato. The tomato can be chopped, tomato paste, or in my case, a tablespoon of ketchup. Turned out fantastic. Don't cook the fish too much. Put some milk in the pan before cooking. I don't think wine adds anything, unless it is served alongside in a glass. Asparagus as a veg.
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I made a bread crumb stuffing for haddock tonight.
(22 posts) (10 voices)
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Des Custard
offlineMemberWhat you need is a proper fish like bream that doesn't need tarting up. Brush with olive oil, hot grill, squeeze of lemon, French bread, bottle of too-cold sauvignon, and mind the bones. Chips as veg.
Posted 2 years ago # -
Des Custard
offlineMemberAKA gilthead, or the RC version, guilthead.
Posted 2 years ago # -
Des Custard
offlineMemberNo, they're Mediterranean, but I thought you might appreciate a catholic joke. Never mind, I have other fish to fry.
Posted 2 years ago # -
theumpire
offlineMemberRikkor - FYI -
The common bream, freshwater bream, bream, bronze bream or carp bream, Abramis brama, is a European species of freshwater fish in the family Cyprinidae.
The common bream lives in ponds, lakes and canals, and in slow-flowing rivers.Range
The common bream's home range is Europe north of the Alps and Pyrenees, as well as the Balkans. It is found as far east as the Caspian Sea, the Black Sea, and the Aral Sea.Description
The bream is usually 12 to 22 inches long, though some specimens of 30 inches have been recorded; it usually weighs 4.4 to 8.8 lb.It has a laterally flattened and high-backed body and a slightly undershot mouth. It is a silvery grey color, though older fish can be bronze-colored especially in clear waters. The fins are grayish to black, but never reddish.
Posted 2 years ago # -
Anonymous
offlineUnregisteredToday we have mostly been eating Scottish Salmon Fillets which had been 'lightly smoked'.
Not bad either.
Should've been washed down with a good http://www.ardbeg.com/ardbeg/the-ardbeg-range. Which also seems to be lightly smoked over peat.Posted 2 years ago # -
Fatface
offlineMemberTonight will be line-caught cod, lightly battered. Accompanied by deep fried potatoes, finely chopped into long, thin lengths and green garden peas, pressed into a sort of eloquent 'mush'. Plus one or two small shallots that have been left for some time in a vinegar preserve and some fine Indian orgin sauce, in a polystyrene tub. And a can of 'spesh.
Posted 2 years ago # -
Anonymous
offlineUnregisteredff, fine food & drink. 'spesh is much maligned but has a lovely smell and flavour. Always feel 'a bit shifty' in Asda when I buy it though. On it's own. As I buy it. On my own. And then drink it. Alone.
Posted 2 years ago # -
Fatface
offlineMemberIndeed Renzo and OllieP. Have just salvaged a vessel of the fine refreshment from the refrigerator to whet ones whistle before popping round to pick up this evenings feast. Mmmm, looks like a 2011 vintage; cheeky little 8% number.
More (and probably more) soon
Posted 2 years ago # -
Des Custard
offlineMemberNo, sea bream, not freshwater bream.
Posted 2 years ago # -
Anonymous
offlineUnregisteredAsk yourself 'Is 'spesh a false-friend?'.
Posted 2 years ago # -
Anonymous
offlineUnregisteredDidn't have the heart to tell this lad, but we shipped him some bottles of the Brewerys Horse Piss.
Posted 2 years ago # -
beau-jolly
offlineMemberRe spesh: Never a truer saying than, "one is too many and two is not enough"
Posted 2 years ago #
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