Went boat fising on Saturday for the first time since November and managed to bag some nice, prime Summer cod (63 between us).
If only cod fishing was like this all the time, we were a lot closer to the French coast than the English coasthttps://scontent-b-cdg.xx.fbcdn.net/hphotos-xpf1/t1.0-9/10463869_801194639899569_6766883941502417585_n.jpg" >
I've got four fillets currently at the smokers (cost 40p per lb), two are in the fridge salting down for carpaccio of salt cod with capers, chillies and preserved lemon. This is what they look like nowhttps://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xap1/t1.0-9/10354626_739027906170327_3130553666808152152_n.jpg" >
The rest of them have all been vacuum sealed and frozen down.
I roasted four of the heads this morning in shallots, garlic and chillies
Beforehttps://scontent-a-cdg.xx.fbcdn.net/hphotos-xpa1/t1.0-9/10415679_739028086170309_7826939761037151018_n.jpg" >
Afterhttps://scontent-b-cdg.xx.fbcdn.net/hphotos-xpf1/t1.0-9/10420246_739217706151347_5123710023076356873_n.jpg" >
What was lefthttps://scontent-a-cdg.xx.fbcdn.net/hphotos-xpf1/t1.0-9/10388095_739251396147978_6096208613809661598_n.jpg" >
Last weekend I had Aliccia over to stay and she loves her fish, so I cooked a couple of turbot fillets (each weighing over 450g and I've still got another two just like 'em off the same fish), steamed in white wine with spring onions, cherry plum tomatoes, lime zest and dill and served them with pan-seared Manx Bay king scallopshttps://scontent-a-cdg.xx.fbcdn.net/hphotos-xfp1/t1.0-9/10311717_735280553211729_2249962796731036909_n.jpg" >
