observer Posted July 25, 2008 Report Share Posted July 25, 2008 Tried some Finni-Haddock: boil in a pan of water - problem is, it can be a bit dry. So, poach some eggs (minus the whites), then mash the guggy egg into the fish - yummy. Think if you add rice, you've got kegery! Quote Link to comment Share on other sites More sharing options...
Tilly Posted July 28, 2008 Report Share Posted July 28, 2008 Little knob of butter wont hurt you would it, a little goes along way. Quote Link to comment Share on other sites More sharing options...
Tilly Posted July 28, 2008 Report Share Posted July 28, 2008 Any one any recipes for Salmon? Quote Link to comment Share on other sites More sharing options...
Dizzy Posted July 28, 2008 Report Share Posted July 28, 2008 To be honnest Tilly I love a nice Salmon piece simply grilled with a little knob of butter over the top near at the end and sometimes a little ground pepper if I feel like it...... with a nice salad and dressing. Guess no instructions needed for that and probably not much help Don't know what any of these are like http://www.thesalmons.org/lynn/salmon-recipes.html Quote Link to comment Share on other sites More sharing options...
observer Posted July 28, 2008 Author Report Share Posted July 28, 2008 Tilly, I use a knob of butter aswell! Love fish, but hate the bones: best way is to bake them in tin foil, with a filling of garlic, mushrooms or anything you fancy. They basically steam inside the foil, and the meat falls off the bones. Quote Link to comment Share on other sites More sharing options...
Tilly Posted July 29, 2008 Report Share Posted July 29, 2008 Well we all like a little knob now and again then! Of BUTTER Heavens above, tut tut, yes, I love salmon, grilled, fried, oven, couldn't tire of it, tis var yummy and good for you too Quote Link to comment Share on other sites More sharing options...
Mary Posted July 29, 2008 Report Share Posted July 29, 2008 You know if you wrap the fish in foil and pop it on the BBQ - with a bit of butter its grand! Otherwise I tend to fry fish - habit I guess. Used to catch, clean and cook fish on shore, we call it shore lunch over here. Wonderful that way. Quote Link to comment Share on other sites More sharing options...
Dizzy Posted July 29, 2008 Report Share Posted July 29, 2008 Tilly, I use a knob of butter aswell! Love fish, but hate the bones: best way is to bake them in tin foil, with a filling of garlic, mushrooms or anything you fancy. They basically steam inside the foil, and the meat falls off the bones. Sounds really nice Obs.... might try that for a change but how do I fill a salmon piece as they are always quite thick and square. Not being sarky... I'm just thick when it comes to cooking Guess me and salmon are quite alike... before you say it Quote Link to comment Share on other sites More sharing options...
asperity Posted July 29, 2008 Report Share Posted July 29, 2008 Usually I wrap fish in foil and bung it in the oven for half an hour. It stays moist that way. Quote Link to comment Share on other sites More sharing options...
observer Posted July 29, 2008 Author Report Share Posted July 29, 2008 Not too fond of salmon myself; but providing it's wrapped in the foil with whatever else you fancy, including a knob - of butter; it will steam away and as Asp says, remain moist. Problem is, with non-fresh fish, it's been packed in ice for so long, you can get more moisture than you bargained for - Mary's right, can't beat fresh fish straight out of the water. Failing that, I shallow fry mine in butter and add a shop bought mauney sauce. Quote Link to comment Share on other sites More sharing options...
Dizzy Posted July 30, 2008 Report Share Posted July 30, 2008 Mary's right, can't beat fresh fish straight out of the water. Not many places to get fish straight out of the water round here but I'll try it.. On the menu tomorrow.... Steamed Carp with mushrooms (if we are lucky) if not grilled Bream with a knob of old faithfull .............or if all else fails Fried Goldfish with a touch of pepper... and at last I can get rid of the huge tank it's in Anyone care to join me Quote Link to comment Share on other sites More sharing options...
observer Posted July 30, 2008 Author Report Share Posted July 30, 2008 Probably get that in your local Chinese! Quote Link to comment Share on other sites More sharing options...
Tilly Posted August 4, 2008 Report Share Posted August 4, 2008 Fried Mackeral fillets and onions is one of my all time favourites, gently fry the onions in little oil and little knob of butter on low forever till they are melting an caramelised then put to one side in warm oven on plate or something, keep the oil you've used as will be full of flavour, dust the Mackeral in a little seasoned flour first, another tiny knob of butter in the oil, fry the Mackreal, lovely with chips and pea's and tomato sauce and bread and butter, a firm favourite of my dads who's mum used to cook it for him, he prefers processed pea's. Warning, very filling, dont expect to be able to move after! Quote Link to comment Share on other sites More sharing options...
observer Posted August 5, 2008 Author Report Share Posted August 5, 2008 Does it have to be Mackerel? Will it work with Cod? I'll try this on Friday! Quote Link to comment Share on other sites More sharing options...
observer Posted August 9, 2008 Author Report Share Posted August 9, 2008 What's up? Everyone stopped eating/cooking?! Quote Link to comment Share on other sites More sharing options...
asperity Posted August 10, 2008 Report Share Posted August 10, 2008 I'm back on my ship so I have a cook to look after me Quote Link to comment Share on other sites More sharing options...
observer Posted August 11, 2008 Author Report Share Posted August 11, 2008 Heard the quality of cuisine on our ships is excellent?! Quote Link to comment Share on other sites More sharing options...
Peter T Posted August 11, 2008 Report Share Posted August 11, 2008 Catch your own mackerel as well. Quote Link to comment Share on other sites More sharing options...
Brendam. Posted August 18, 2008 Report Share Posted August 18, 2008 A quite basic but easy recipe for baked salmon:- Preheat oven to 200c/400f/gas mark 6. This will serve 2 people. Cook 250g of salmon fillets (pin boned) for 12-15 minutes. Boil 250g potatoes in water (halved) for 10mins, add about a good handful of small broccoli florets and boil for a further 5 mins or so, then drain. Place broccoli, jar of white sauce, salmon fillets, small tin sweetcorn and approx 75g peas into large ovenproof dish. Season, mix well and level. Grate potatoes and mix with knob of melted butter, season and spread over mixture. Bake for 20 mins or so until top is golden brown. Delicious! Bren. Quote Link to comment Share on other sites More sharing options...
observer Posted August 18, 2008 Author Report Share Posted August 18, 2008 Errm, sounds mouth wateringly delicious! Is that White Wine Sauce btw? Quote Link to comment Share on other sites More sharing options...
Brendam. Posted August 19, 2008 Report Share Posted August 19, 2008 Sorry................ yes. Bren. Quote Link to comment Share on other sites More sharing options...
Tilly Posted August 21, 2008 Report Share Posted August 21, 2008 Does it have to be Mackerel? Will it work with Cod? I'll try this on Friday! Really it needs to be an oily fish and a strong tasty fish so erm I recommend Mackeral really. Quote Link to comment Share on other sites More sharing options...
observer Posted September 19, 2008 Author Report Share Posted September 19, 2008 Started to experiment with finny haddock: boil it up in a frying pan, poache a couple of egg yolks (they need to be runny); onto the plate and keep warm and smother in (unhealthy) butter. Warm up some finely chopped; garlic, onion, chillies, mushrooms or anything else that takes your fancy, in the boiling water, strain and mix into the fish and egg, all mashed up - tasty! Quote Link to comment Share on other sites More sharing options...
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