Post by theoldfart on Mar 18, 2011 17:46:36 GMT
Heres a few 'cheats 'wot I picked up over the years.
If you poaches small Pollock in a pan with a bit of cochineal in the water ( skin it first) , then serve with a sauce, garlic butter, prawn, whatever, you can pass it off as Trout, to those wot don't know. My mate was a chef in a top hotel and he had this off so good even I couldn't tell.
If you gets a couple of crabs break them up and boil well till they just the shell. Then sieve out the bits and lightly boil any crap fish, pout,Pollock etc in the juice and then chop up the meat with a fork. Hey presto a load of 'crab meat' Then reduce the 'stock' down to bugger all add some of the white meat. brown bread crushed up, bit of lemon, blend well and 'brown crab meat'. Like the 'Trout' It takes a bit of practice to get right.
Conger. Skin it and fillet it . Soak it in water with vinegar and Lemon juice for a few hours, then cut it into lumps bout chip size, lob them in a plastic bag with seasoned flour in it and deep fry. Instant scampi . Can't remember if I par boils the fish first, still give it a go.
Pout makes the best fish cakes, must be cooked asap. take the flesh off, mix with mash spuds, bit of parsley, egg, chopped onions if you wants, breadcrumb and fry.
And remember when yous out in a resterant NEVER order a fish that is in a sauce. 1, You can't taste the fish, 2... Why have they put a sauce on the fish in the first place. You use sauces to cover things up
If you poaches small Pollock in a pan with a bit of cochineal in the water ( skin it first) , then serve with a sauce, garlic butter, prawn, whatever, you can pass it off as Trout, to those wot don't know. My mate was a chef in a top hotel and he had this off so good even I couldn't tell.
If you gets a couple of crabs break them up and boil well till they just the shell. Then sieve out the bits and lightly boil any crap fish, pout,Pollock etc in the juice and then chop up the meat with a fork. Hey presto a load of 'crab meat' Then reduce the 'stock' down to bugger all add some of the white meat. brown bread crushed up, bit of lemon, blend well and 'brown crab meat'. Like the 'Trout' It takes a bit of practice to get right.
Conger. Skin it and fillet it . Soak it in water with vinegar and Lemon juice for a few hours, then cut it into lumps bout chip size, lob them in a plastic bag with seasoned flour in it and deep fry. Instant scampi . Can't remember if I par boils the fish first, still give it a go.
Pout makes the best fish cakes, must be cooked asap. take the flesh off, mix with mash spuds, bit of parsley, egg, chopped onions if you wants, breadcrumb and fry.
And remember when yous out in a resterant NEVER order a fish that is in a sauce. 1, You can't taste the fish, 2... Why have they put a sauce on the fish in the first place. You use sauces to cover things up
