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Post by Firefox on Sept 9, 2013 17:19:50 GMT
Great recipe for Bream - it looks fantastic. Could also do Sea Bass or Trout the same, maybe? If you like it, give a thumbs up on You Tube. Friend of friend is in final of Jamie Oliver Competition. www.youtube.com/watch?v=GpTmb7SA3D4&feature=share
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Post by Firefox on Dec 26, 2013 12:20:20 GMT
Well guess what we had for Christmas dinner. I doubt many will be having this! It was a mirror carp. Have you ever caught one robmac ? Anyway, I caught this particular one at Tescos. Originally priced at £10.90 it had been reduced to £2.18 for Xmas eve sell off. I wasn't sure how to fillet it but checked out a vid on the net on xmas day. Just cut off the head, take out the guts and slice with a sharp knife scraping above the ribs to leave most of the bones on the fish. The head and the spine/ribcage I boiled up in another pan to make fishhead soup. After boiling I strained the broth and picked the meat off the bones to put back in the broth leaving a lovely boneless tasty soup with chunks of meat. I added to this plenty of seasoning, dill, parsely, dry sherry, and two tablespoons of paprika. The fillets and other meat I cooked fairly simply. These went in the oven for 30 mins in a dish just sprinkled with oil and seasoned with salt and pepper. I made a sauce using flour and water, then white wine, creme fraiche, butter various herbs including dill tips, caraway seeds, coriander seeds and fennel. And that was Xmas dinner for two with fish soup for starters and carp fillets served with herb sauce, peas, and roasted parsnips. Makes a change from Turkey. It tasted heavenly! I wouldn't have paid £11 for the fish but at £2 it made a bargain meal for two. There was plenty of meat on this big fish, it would have gone three ways. Today I'm cooking duck
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Post by lotusanne on Dec 26, 2013 13:11:02 GMT
Wow. sounds lovely Vern and guess what, we had that too!! Oh hange on - no it was a traditional Xmas stuff your face dinner, yours sends really nice and not such a bloater! The fish recipe link sounds great too, and healthy, if i try it will let you know how it turns out !
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Post by robmac on Dec 26, 2013 14:30:19 GMT
Well guess what we had for Christmas dinner. I doubt many will be having this! It was a mirror carp. Have you ever caught one robmac ? I've caught many Vernon. But many anglers would be up in arms about eating them, although they were originally introduced into the UK by monks for that purpose. I'm told that they are very earthy unless soaked in brine for several days before eating, but maybe the one you had was from a fish farm and lived in different conditions? Unfortunately, many of our Carp are now being taken by Eastern European immigrants (ilegally) for the pot. (as are Swans and Ducks). It is a real problem and Carp stocks are dwindling in places because of it. In their countries of origin it is acceptable to do this, but unfortunately we cannot sustain a large enough population of Carp.
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Post by robmac on Dec 26, 2013 14:31:13 GMT
By the way. I had trout for dinner on Christmas day. But full Christmas dinner today!
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Post by francophile1947 on Dec 26, 2013 14:38:57 GMT
Great recipe for Bream - it looks fantastic. Could also do Sea Bass or Trout the same, maybe? If you like it, give a thumbs up on You Tube. Friend of friend is in final of Jamie Oliver Competition. www.youtube.com/watch?v=GpTmb7SA3D4&feature=shareRelieved to see it's for Sea Bream, as opposed to the slimy dustbin lids we get in fresh water
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Post by Firefox on Dec 26, 2013 14:50:40 GMT
Yes I know many of the big ones get put back and can be identified by their scale markings when caught. This one was long dead when I got it though, so I don't feel guilty. I've got an idea being Tesco, it was probably fish farmed. Flesh not at all earthy. Very delicate texture but distinctive taste. Quite delicious - no wonder they are popular for the pot.
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Post by Etienne Le Croq on Dec 26, 2013 16:26:24 GMT
Sounds very tasty!
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