So near where I work is one of the few remaining fishmongers south of London (at least it’s the only one I can think of). But in the 12 years I have frequented the area I had never stepped inside. The wife, being that rare breed (a pescetarian), this week asked for, no demanded, a fish creation.
So, sick of salmon from Tesco, and prawns from Sainsbury’s, I dragged my sorry arse out of the office and set off, with high hopes, to the nearby fishmongers.
The window was stuffed with gigantic prawns that looked like lobsters, and lobsters that looked like…well whatever the next size up from a lobster is. Large slabs of cod and what looked like a whole side of tuna (although it was shrinked wrapped).
So I gamboled in and…
You know that thing where you cook something with the intention of blogging it, forget about it, go back to it and than can’t remember what the ingredients were? No? Well you’re a better blogger than I.
I’ve got a big backlog of recipes stored up on the my old laptop. Some good, some not so good and some disasters. This one was good. I just can’t remember the exact ingredients.
I’ve made fishcakes before, ages ago. That time I tested homemade against shop-bought from the local Wing Yip. The Wing Yip version won hands down; the homemade ones were too dry; they were deep fried and I cooked them too long.
These ones are much better – shallow fried just long enough to brown them up a bit and then ten mins in the oven.
This creation began when the wife presented me with three items for a side dish she wanted me to make to go with the fishcakes, and I had to guess what she wanted me to make….
‘Tis the season…to start regretting the previous month of culinary debauchery. The pies. The roasted meats. The big breakfasts. Mimosas at 9am. Chocolate cake at 3 in the morning. Well that’s my experience anyway.
The wife has found Gwyneth Paltrow’s food/lifestyle website (named Goop). It contains a plethora of obscure ingredients and recipes (try ‘Licorice and Mung Bean Soup’). She is writing down a long (and I do mean long) list of requirements; I have a feeling things might be getting healthy this January. It’s detox time suckers.
With this in mind I whipped the rib roast out of the freezer and it is currently thawing out in the fridge. If I’m going down, I’m going down fighting. But that bad boy is for another day.
Meanwhile I’ll settle for Swordfish, with an Oriental twist.
I’m sitting here in my happy little bubble because I just found out that Christmas is cancelled. Apparently baby Jesus wasn’t born on the 25th December. It’s been discovered by scientists that the real date was the 25th November so we all missed it and can now look forward to…another day and I don’t really now what that is; I’ll get back to you. Bah humbug.
But not wanting to be a spoilsport I thought I’d share a nice dinnertime solution that you could, should you so wish, prepare for the family on the completely benign, no-different-to-any-other-day 25th December.
I have, like so many things, created Salmon en croute before, but this time I used two whole sides of salmon. A lot of salmon.