I have been adding images of the vessels that caught the fish I have prepared and eaten in recent posts, to show you where our fish ACTUALLY comes from
It’s Friday and that can only mean one thing, my weekly Fishon Friday post, and a NEW and very easy recipe, Easy SmokedHaddockandSalmon au Gratin – an elegant and comforting meal that is made with TOP quality Scottish smokedhaddock, with thanks to John at Delish Fish
Fish cakes make a great easy supper dish and seem to be popular witheveryone. Add the sweetcorn and chives (if you use them) and beat with a wooden spoon until well combined
Once cool take the fillets out and place in a bowl with the scallions, beaten egg and potato, mix together well but try not to break up the fish too much
Spread the pitta bread with the low-fat cream cheese then top with the smokedsalmon pieces. Serve immediately withlemon wedge, and fresh chopped dill (or a little dried) as well as some fresh lamb's lettuce (mâche) leaves
Any firm white fish would be suitable, such as hake, coley, cod, monkfishand even lemon sole (but cooked for slightly less time) and next time I think I may throw a few lemon wedges in with the potato and vegetable mix to cook alongside, for a citrus burst of flavours
Nevertheless, a handful of recipe suggestions were eventually teased out of her and, on the Wednesday, I tried my hand at an adaptation of a 'Syn-Free' Slimming World recipe for a vegetarian/vegan paella, with a bit of fish added because we happened to have it in the freezer, otherwise unused
The little pots of crab are sealed with clarified butter, in order that is stays fresh longer, as well as an added extra when you come to spread this delectable spreadon your toast or bread
) and I asked if I could have onewithout the prawns (not kosher). I remember a trip to London to visit family when I was very little, and going to the cafe in John Lewis
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