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Guest Frank Wilkinson

An Australian scientific survey team claims to have found the smallest fish in the world living just off the island of Sulawesi in Indonesia.

They've obviously never been to the Regent Chippy on Blackburn Road in Bolton.

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FRIED TROUT stuffed with sliced ceps, garlic and diced bacon


4 trout each weighing around 300g

40g butter

60g rindless streakey bacon

175g cep, fresh trimmed and cutinto 4-mm thick slices


2 garlic cloves finely chopped

1tbspoon roughly chopped parsley

25gms plain flour

2tbspoons sunflower oil

salt & fresh black pepper


take bones out of fish

firstly remove the head

working with one fish at a time start o cut away the top fillet from the bone

until you get the whole blade underneath .

Turn fish over and repeat

Melt butter in a large frying pan as soon as foaming add the bacon fry until lightley coloured add the sliced ceps, and garlic and toss.

medium heat for 1 minute.

season salt & pepper

lay the trout out and put on a chopping board pull back the top of fillet on each one salt & pepper cover the bottom with salt & pepper ceps' and bacon garlic mixture .

sprinkle with parsley tie the fish in two places with string season the out side of both fish more salt & pepper drege in flour and patt off

Heat the sunflower oil fry for 2and a half minutes dont move until lightley golden turn over carefully and repeat add lemon juice parsley and pour butter over fish .............hows that..seems complicated but not to a fisher man like you pete. enjoy


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Guest peter
My lips are watering just reading that. You must be a fantastic cook. If you ever have a mass dinner party I want an invite. Thanks I will have to give it a whirl.
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Clams in garlic


25gms butter

3 garlic gloves chopped finely

1 large shallot, chopped finely

15gm plain flour

200mls full cream milk

1kg small clams such as palourdes washed

2 tablespoons dry white wine

1 tablespoon cre'me fresh or double cream

1 tablespoons chopped culy parsley



melt butter in a medium pan

add garlic & shallots cook gentley for 4/5 minutes

let them brown stir in flour leave to cook for a few seconds

remove from heat gradually add the milk return to heat bring to boil stiring

leave to simmer over gentle heat put clams and white wine in pot and cook on high heat cover for 2/3 minutes shake the pan now and then until clams open tip into colander set and collect all cooking liquid stir clam juice ito sauce with the cream and parsley back to simmer . serve with crusty bread .............easy...........


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The celeriac you can buy in any good Boucherie or Charcuterie

in a small tub ready made .


4 anchovy fillets in olive oil drained

200mls Mayonnaise

1 tablespoon Dijon Mustard

18x10 thin slices of Bayonne ham

capers if you like


anchovy in a pestal and mortar yes we take the lot with us!

grind to a paste stir in dijon mustard and mayonnaise stir into the celeriac 'leave to marinate for 1 hour ruffle the ham on to a plate spoon over the top and serve french bread....and wine.....


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If doing lambshanks (one of my favourites) add a few anchovies to the meat when stewing. Depends on how many lambshanks in the pot, but count on 2 anchovies per shank.

Adds a little extra flavour.

I prefer my fish fresh and grilled, however, my couple of kippers a week do not qualify under that heading as they are no longer fresh fish !

On other days, if no kipper available, I go for smoked cod loins or smoked haddock, but only for breakfasts of course.

For Middays lunch, I may have soused herring, rollmops or smoked mackerel.

If left to own devices (when she is away) I love grilled herring roe or grilled sprats. Trouble is, pong lingers .

Salmon, whether smoked or fresh is still considered luxury food, so is expensive, but the farmed salmon are now suspect as being carriers of unpleasant worms of the tape type, so examine the fresh salmon carefully when buying.

All types of fish are enjoyable and good for your health, even octopus, squid, whiting and eels. Just make sure you prepare them in a style that brings the flavour and pleasure that you prefer.

Jellied Eels ? Nah ! Smoked eel, Yes.

Stewed whelks with cooked in flavours of herbs, Yes.

Boiled whelks au naturel, no good, too chewy.

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Guest starspirit
Frank Wilkinson - 2007-03-20 10:37 PM

They've obviously never been to the Regent Chippy on Blackburn Road in Bolton.

You can hardly blame them for not visiting Bolton Frank - surely not visiting Bolton is in the same elegant league of good taste as not visiting Grimsby?
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Have an ace monk fish recipe somewhere will write it up later.


another tip tho. add a pinch of cocoa / chocolate to a tomato sauce, make it really rich and yummy.




ps NOT the kind that comes out of a bottle

pps then again - it can only improve it :->

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Guest Frank Wilkinson
twooks - 2007-03-21 6:09 PM Have an ace monk fish recipe somewhere will write it up later. another tip tho. add a pinch of cocoa / chocolate to a tomato sauce, make it really rich and yummy. B-) ps NOT the kind that comes out of a bottle pps then again - it can only improve it :->

Speaking of monkfish (and who isn't these days?) this is the menu for a gourmet dinner that I and some chums have organised for Sunday, April 15th. Eat your hearts out! Well, we will anyway!



 Champagne Peach Bellini 

Served with a selection of Canapés

 Dinner Menu

 Portobello Mushrooms

Stuffed with caramelised red onions, topped with Brie and served on a bed of rocket

 Cream of Watercress Soup

With crème fraîche and chives

 Loin of Monkfish

Wrapped in Parma/>/> ham

Served in a beurre blanc sauce and accompanied with langoustines

 Pan-fried Duck Breast

Served in an orange and port glaze


Accompanying vegetables

Death by Chocolate

 A trio of chocolate desserts Ridgmont style

Cheese Wagon

 A selection of English cheeses served with fruit and quince


 Fresh filter coffee served with a selection of Spanish delicacies


 Fine Taylor/>/>’s port

The dinner will be served with a selection of excellent red and white wines.

Perhaps I should have put this in the 'Money to Burn' thread?

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Guest Frank Wilkinson
michele - 2007-03-21 7:09 PM I would Frank are these the tickets that you thought was a raffel ? I would want Gordon Ramsay for that money along with Rick stein. :D

No, that was the Lord Lieutenant's Ball and it was a couple of weeks ago.

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OK here goes


Monkfish with Rice [serves 4]


2 cloves garlic finely diced

15ml oil

1kg monkfish cut into ‘squares’ about 2cm

15 ml honey

½ teaspoon fresh ginger

30 ml tamari or soy sauce


Fry the garlic gently in the oil, then add the fish. Cook for 7 minutes.

Add the other ingredients and cook for a further 10 minutes stirring frequently.

Serve on a bed of brown rice.


Can also add King Prawns to increase quantities, and marinate in the sauce for as long as you have time.



Can also ditch the rice and eat with with great chunks of French bread!


Now that's an easy option for the 'van .. I could do that :->



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Finest way to cook clams is the Portuguese way in a cataplana [little bit like a double skillet - seal in all the goodness n juices n flavours mmmmmm


you need a sealed pan -

clams [clean and test for freshness unless you want to throw up a few hours later :->]

garlic, paprika, wine, pork, [or veal if you are flush], olive oil, onions, tomatoes, chorizo or garlic sausage, peppers.

bung everything but the clams in the pan, cook for about dohh - 20 minutes to make sure pork will be cooked ok, shorter time for the veal. Add clams and cook until they open - maybe 5 minutes.

If you are using a proper cataplana take that to the table - [it looks really smart] open - dive in and make sure you have lots of fresh crusty bread to dunk in the juices. First come first served.


There are lots of variations on the dish - but the main ingredient should be clams, and it should be cooked in a sealed pan.



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  • 1 month later...

Warm Ile d' Oleron Oyster.


8 Oysters

For the champagne Sabayon

200mls of champagne

Pinch of Castor Sugar

3 Egg Yolks

75g Clarified Butter


Salt & a little cayenne pepper.


Pre heat the grill to high. open the oysters and pour away the juices from each one .Put them still in their shells ,onto a large grill tray cover cling film set to one side.


Put the champagne & sugar into a small pan bring to the boil boil rapidly until reduced to 4 tbl spoons. pour into a large heat proof bowl.Leave to cool.

Add the egg yolks place the bowl over the pan of barely simmering water.

whisk vigrously until the volume has enormously increased in volume is thick light and frothy, and leaves behind a trail when drizzled over the surface. Remove the bowl from the heat and very slowly whisk in the warm clarrified butter . Season to taste with a little salt.


spoon the champagne sabayon over each oyster and very lightly sprinkle one each with a small pinch of cayenne pepper . Placeunder thrill for 30 seconds until golden brown.....Enjoy


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Rick Stein Recipes





Stir-fried Salt and Pepper Squid with Red Chilli and Spring Onion


Serves 4


750 g (1 1/2 lb) squid, unprepared

1/2 teaspoon black peppercorns

1/2 teaspoon Sichuan peppercorns

1 teaspoon Maldon salt

1 medium-hot red finger chilli, thinly sliced (and the seeds removed if you prefer)

3 spring onions, trimmed and sliced

1-2 tablespoons sunflower oil


For the salad:

1/4 cucumber, peeled, halved and the seeds removed

50 g (2 oz) fresh beansprouts

25 g (1 oz) watercress sprigs, large stalks removed

2 teaspoons dark soy sauce

2 teaspoons roasted sesame oil

1/4 teaspoon caster sugar

A pinch of salt




Clean the squid and then cut along one side of each pouch and open out flat. Score the innerside into a diamond pattern with the tip of a small, sharp knife, then cut into 5 cm (2 inch) squares. Separate the tentacles if large, and set both to one side.


For the salad, cut the cucumber lengthways into short, thin strips. Toss in a bowl with the beansprouts and watercress. Whisk together the soy sauce, sesame oil, sugar and salt. Heat a heavy-based frying pan over a high heat, add the black peppercorns and sichuan peppercorns and dry roast for a few seconds, shaking the pan now and then until they darken slightly and start to smell aromatic. Tip into a mortar, coarsely crush with the pestle then stir in the salt.


Heat a wok over a high heat until smoking. Add half the oil and half the squid and stir fry for 2 minutes until lightly coloured. Tip onto a plate and repeat with the rest of the oil and squid.



Return the first batch of squid to the wok and add 1 teaspoon of the salt and pepper mixture. Toss together for 10 seconds or so and then add the red chilli and spring onion.


Toss together and divide between 4 plates, making 4 small, neat piles slightly off centre. Dress the salad leaves with the dressing and pile a few alongside the squid.

Serve immediately.






Tempura of prawns, sea bass, spring onion and s**take mushrooms


Serves 4


8 raw, shell on tiger prawns

240g sea bass fillet, skin on, cut on the diagonal into 30g pieces

8 spring onions, peeled and cut into

7 cm lengths

8 s**take mushrooms, cut in half lengthways


For the Tempura batter

1 egg, beaten and sieved

225 ml ice-cold water

140 g plain flour sifted twice then chilled in the fridge for 2 hours


Dipping sauce

60 ml dashi (see below) or 60 ml water if you cannot buy kombu seaweed

60 ml mirin

60 ml light soy sauce


For garnish (to be mixed into the dipping sauce as liked)

4 radishes, finely grated

4 cm piece of fresh ginger peeled and finely grated


For the dashi

250 ml water

2.5 cm square dried kombu seaweed


Vegetable oil for deep frying



Peel the prawns keeping the tail section on and de-vein them.

To make the dashi put the water and kombu into a pan and bring up the heat to just below boiling, remove from the heat and leave for 5 minutes. Strain the dashi through a very fine or muslin lined sieve into a clean pan. Mix 60 ml of dashi with the rest of the ingredients for the dipping sauce.


To serve the tempura, get all the seafood and vegetables together on a tray. Heat plenty of vegetable oil in a saucepan, wok or deep fryer set to 170 ºC. As the oil is heating, make the batter.


In a bowl, stir the chilled water into the beaten egg and sift the flour into the bowl. Lightly fold using a fork or, if you are expert, chopsticks. The object is to loosely amalgamate everything, the mixture should still be lumpy and there should be patches of unmixed flour at the sides. Too much stirring will make the batter oily and heavy.

If you don’t have a thermometer, the oil will be at the right temperature when a drop of batter comes quickly back to the surface when dropped in, with bubbles all around it.


Fry the vegetables first for 2 to 3 minutes. Hold with the tip of your fingers and dip into the batter then slide into the hot oil one piece at a time.


Remove and drain on kitchen paper then repeat with the seafood frying again for 2 to 3 minutes. All the tempura should be a light golden brown.

Put a little pile of radish and ginger on four plates and distribute the prawns, sea bass, mushrooms, and spring onions. Give each guest a little dish into which they can pour their own dipping sauce and mix the ginger and radish as they wish.














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