Reply to: Question for cooks

[Sysman]

Fish is best kept simple IMO. Raw with a bit of soy sauce for dipping and some wasabi

What's wasabi?

The UK hadn't heard of it when I last lived there.

[Sysman]

Shouldn't we be asking you?

Boiled smoked haddock

In which case I can heartily recommend Delia's Buttery Kedgeree

Bread and butter pudding

Yum!

I am a bit peckich, having skipped breakfast as always. But only three hours to go until my free lunch in the clientco canteen.

I nipped to the kitchen and put the oven on as soon as I saw chef's post.

Beef casserole done last night when I was waiting for a telly programme to start. Just needs warming up. With mash and French beans.

[RSoles]

So, what did you do? how did it go?

[Moscow Mule]

Monkfish and scallop kebabs - marinate in lime juice, garlic & ginger before barbecuing.

Chocolate bread and butter pudding with vanilla custard.

[vetran]

Not many BA's here then.

First question who is the meal for? That should clarify what recipes we look for but some of the one seen look gorgeous.

Are we hoping to get a folllow up after dessert in which case light and sophisticated.

Is it the lads for footy? Something to soak up the beer

etc...

[Mich the Tester]

Morning all,

I'm looking for ideas for an impressive, delicious Fish based main course recipe for this evening, any favourite recipes you care to share?

And while I'm asking, I'm terrible at deserts which usually revolve around homemade ice cream or choc mousse, any other ideas?

Thanks in advance and apologies if this thread causes hunger.

Large fresh lobster, boiled and halved, slice of lemon, slice of lime and a little black pepper. Wash down with some Muscadet. No further enhancements necessary.

[DaveB]

Sea bass with a chilli and lime glaze, with champ (mashed potato with spring onions) and Fried Cabbage with Bacon

I'd go with Tuna Fillets instead of the Sea Bass, chargrilled and served with a chilli corander and lime dressing on a warm noodle salad.

[PRC1964]

Whitebait:
Buy as many tiny fish as you think you can eat (the tinier the better), dip them in seasoned flour and fry them. You can also chuck in some squid rings for variety.

[SimonMac]

Whatever floats yer boat.

Though if I saw that on a menu at a resturant it would be a clear indication the chef has mixed ideas and possibly not much of a clue about food.

But hey, I'm a biatch

FTFY

[norrahe]

Why?

People get too hung up with rules when it comes to cooking, why not colour outside the lines every so often and try something new and this is an excellent combination, which I have tired several times to much approval.

Whatever floats yer boat.

Though if I saw that on a menu at a resturant it would be a clear indication the chef has mixed ideas and possibly not much of a clue about food.

But hey, I'm a fussy biatch

[doodab]

If you're going to do summat with an Asian style glaze then do not serve it with an Irish style mash/accompaniment, best to serve with rice.

Or you can give the mash an asian tinge with a bit of chilli and coriander.

[SimonMac]

If you're going to do summat with an Asian style glaze then do not serve it with an Irish style mash/accompaniment, best to serve with rice.

Why?

People get too hung up with rules when it comes to cooking, why not colour outside the lines every so often and try something new and this is an excellent combination, which I have tired several times to much approval.

[norrahe]

Sea bass with a chilli and lime glaze, with champ (mashed potato with spring onions) and Fried Cabbage with Bacon

If you're going to do summat with an Asian style glaze then do not serve it with an Irish style mash/accompaniment, best to serve with rice.

[SimonMac]

Sea bass with a chilli and lime glaze, with champ (mashed potato with spring onions) and Fried Cabbage with Bacon

[norrahe]

Ah, now someone mentioned Raspberrries; Cranachan Cranachan - Wikipedia, the free encyclopedia

Eton mess!