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martle
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« Reply #360 on: 19:05:38, 14-08-2007 » |
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As a rule, I don't particularly like 'fishy' fish (mackerel, herrings etc.), but of course they're good for you, being rich in body-friendly oils, so I'm making an effort. Last night: Fresh herring fillets, laid out in a buttered dish, covered with breadcrumbs mixed with finely-chopped garlic and parsley, salt and pepper, 'drizzled' (uh?) with olive oil. 15 mins in the oven at medium-high heat until breadcrumbs are browned. Brilliant.  (Thank you, thank you Elizabeth David.  ) |
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Green. Always green.
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increpatio
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« Reply #361 on: 19:44:31, 14-08-2007 » |
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As a rule, I don't particularly like 'fishy' fish (mackerel, herrings etc.), but of course they're good for you, being rich in body-friendly oils, so I'm making an effort. Last night: Fresh herring fillets, laid out in a buttered dish, covered with breadcrumbs mixed with finely-chopped garlic and parsley, salt and pepper, 'drizzled' (uh?) with olive oil. 15 mins in the oven at medium-high heat until breadcrumbs are browned. Brilliant. (Thank you, thank you Elizabeth David. ) ooooh. I'm on good terms with mackerel myself. Haven't had herring in AGES. |
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Mary Chambers
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« Reply #362 on: 19:54:56, 14-08-2007 » |
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I haven't seen a herring for ages, but I've got some trout in the fridge. I may try that recipe for them, perhaps with some lemon juice as well..
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martle
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« Reply #363 on: 20:01:20, 14-08-2007 » |
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Thing is, Mary, the herring can pack as good a punch in the flavour department as all that garlic etc. - I'm not sure trout could withstand it! Worth a try though. I got the herring from Waitrose, who seem to have one of the best fish selections of any big supermarket. (And yes, lemon juice - of course! Forgot to mention that. Bung it on!) PS. Don't be afraid to use a LOT of garlic. 2/3 cloves at least. PPS. If you buy a herring, make sure its name isn't Albert.  |
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« Last Edit: 20:06:08, 14-08-2007 by martle »
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Green. Always green.
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Ian Pace
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« Reply #364 on: 21:39:21, 14-08-2007 » |
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PPS. If you buy a herring, make sure its name isn't Albert. For some reason, I've been haunted by the thought of various passages from Albert Herring with Albert's name replaced by 'Ollie Sudden'....   |
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'These acts of keeping politics out of music, however, do not prevent musicology from being a political act . . .they assure that every apolitical act assumes a greater political immediacy' - Philip Bohlman, 'Musicology as a Political Act'
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Ian Pace
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« Reply #365 on: 21:42:25, 14-08-2007 » |
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Sometimes for when I want to do some quick 'snacking' when working, simply some peppered mackerel fillets on toast (unbuttered - never have butter on toast or on sandwiches) and a bit of salad on the side does the trick - delicious!
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'These acts of keeping politics out of music, however, do not prevent musicology from being a political act . . .they assure that every apolitical act assumes a greater political immediacy' - Philip Bohlman, 'Musicology as a Political Act'
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Morticia
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« Reply #366 on: 11:37:14, 15-08-2007 » |
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Mart, you might want to give this mackeral thingy a whirl at some stage.
1 mackeral fillet
1/2 teaspoon of salt
2 tablespoons of oil
2 tablspoons of tamarind paste
1/4 teaspoon caynne pepper (or more depending on your heat tolerance)
1 teaspoon crushed garlic
1 teaspoon grated ginger
Chopped coriander
Sprinkle salt over the mackeral and let it sit while you make the marinade.
Blend all the spices, except the coriander, to make a smooth paste. Rub the paste over the fish and leave it for an hour.
Get your grill glowing and then grill the fish until till just starting to brown at the edges.
Bung it on a plate, hurl the coriander over it and devour. It`s pretty damn good!
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martle
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« Reply #367 on: 11:40:09, 15-08-2007 » |
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Blimey, Mort! That could blow your head off! Thanks, will give it a go. I'll look up that cod one with coriander later - or maybe we could talk fishy talk tonight? |
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Green. Always green.
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time_is_now
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« Reply #368 on: 11:40:25, 15-08-2007 » |
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Sometimes for when I want to do some quick 'snacking' when working, simply some peppered mackerel fillets on toast (unbuttered - never have butter on toast or on sandwiches) and a bit of salad on the side does the trick - delicious!
How odd. That's one of my fovaurites too. And I never have butter (or margarine) on bread. Ian, you're not a Scorpio, are you? |
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The city is a process which always veers away from the form envisaged and desired, ... whose revenge upon its architects and planners undoes every dream of mastery. It is [also] one of the sites where Dasein is assigned the impossible task of putting right what can never be put right. - Rob Lapsley
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martle
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« Reply #369 on: 11:43:26, 15-08-2007 » |
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Tinners, I can recommend a good doctor for your vowel problem.  |
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Green. Always green.
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Ian Pace
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« Reply #370 on: 11:45:45, 15-08-2007 » |
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Sometimes for when I want to do some quick 'snacking' when working, simply some peppered mackerel fillets on toast (unbuttered - never have butter on toast or on sandwiches) and a bit of salad on the side does the trick - delicious!
How odd. That's one of my fovaurites too. And I never have butter (or margarine) on bread. Ian, you're not a Scorpio, are you? No - a more fishy alternative. |
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'These acts of keeping politics out of music, however, do not prevent musicology from being a political act . . .they assure that every apolitical act assumes a greater political immediacy' - Philip Bohlman, 'Musicology as a Political Act'
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time_is_now
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« Reply #371 on: 11:48:23, 15-08-2007 » |
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a more fishy alternative Shouldn't that be 'fishier'? Reality becomes fishy through the smell cast by the people smoking opium. |
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The city is a process which always veers away from the form envisaged and desired, ... whose revenge upon its architects and planners undoes every dream of mastery. It is [also] one of the sites where Dasein is assigned the impossible task of putting right what can never be put right. - Rob Lapsley
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Morticia
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« Reply #372 on: 12:00:46, 15-08-2007 » |
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Martle, I will happily talk of matters piscatorial this evening, just as long as you don`t skate around the subject or throw me any red herrings. Just donning my coat now  |
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martle
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« Reply #373 on: 12:08:46, 15-08-2007 » |
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just as long as you don`t skate around the subject or throw me any red herrings.
It's hardly going to be the plaice for that, Mort.  |
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Green. Always green.
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Morticia
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« Reply #374 on: 12:16:05, 15-08-2007 » |
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Well, as long as that`s not your sole reason for going, Mart .... |
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