Ok firstly my favourite would have to be, A delicious Salt baked sea bass. Quick, cheap ( as you have just speared a bass), and bloody delicious.
All you need is a whole gutted bass, an equal weight of salt to the bass ( so if you have a 5kilo bass, you need 5 kilos of salt), a cup of water, Lemon, orange and bay leaves, and an egg. Simply add enough water to the salt so that you get a stiff solid you can work with, add the egg, and mix with your hands. Get out a baking tray, cover a bass sized area of the try with your salt mix, place the bass on top, ram the slices of lemon, orange and bay leaves into the bass and proceed to cover with salt untill you can see no bass atall ( the salt layer should be over half an inch thick) Bake in the oven at 220 degrees C for 30mins.
Second Sea Bass recipe,
A nice Thai-like recipe.
All you need,
Lemongrass 3 stalks cut into quaters,
2 small chillies,
1 Garlic clove,
Good sized chunk of ginger,
about a teaspoon/ teaspoon and a half of runny honey.
(Of course limesx2)
and some olive oil
Oh and A nice sized bass!
Pre heat fan oven to 180 C
Cut the fish, score it on both sides, about six horizontal slices at about 1 cm deep.
The fun part, add the small chillies, lemon grass, Garlic clove, honey, ginger and a good dash of olive oil into a pestle and mortar and mash up! ( but not too much, keep the rough shape of the ingredients, just bruise them). Squeeze in the lime juice of 1 lime.
Now, Time to get dirty, put the Paste( not really sure what to call it, oh yeh bruised ingredients) onto the fish and rub into those cuts...mmm yeh nice and deep.
Slice the second lime down to size, and into quaters. peel it aswell. Add this to the cavity of the fish. If you rub the quaters the small segments will break up a bit giving it a more... limey flavor.
Wrap in foil, my secret when doing this is to use an egg yolk (yes i know i forgot to put it in the ingredients but you wont die if you don't have it) and go around the edges of the foil with a brush or finger rubbing the yolk onto the edges of the foil. When you then fold the edges up it creates a seal which allows the fish too cook better making it more moist( perfect).
Ram it in the Oven or Barby to cook for 25min. If you use the egg technique and all goes to plan the parcel should swell up as the water vapour from the fish tries to evapourate.
Finaly,
Mullet are a common fish in our waters and great hunting for beginner spearos so I thought Id add a good mullet recipe. Garlic, Rosemary and Thyme all go really well with this fish. It is also eaten as Sashimi in some of the finer Sushi restaurants in London ( It has to be one of my favourite sushi fish). Ensure that you spear a Mullet well away from a harbor or port as these fish are usually classed as dirty when exposed to polluted waters. On to the Recipe, Garlic and Rosemary infused Mullet ( grey mullet that is, a Red mullet is a prized catched and should simply be enjoyed pan fried).
Ingredients,
Gutted Mullet,
3 Rosemary Sprigs,
2 Cloves garlic, or 3,
Olive oil,
Seasonings,
Wash mullet and cut the fish like we did with the bass.
stuff the cavity of the fish with the herbs, garlic and rosemary.
Sprinkle some rosemary and thin sliced garlic onto the fish on both sides.
Massage in with your hands and a bit of olive oil,
season with salt and pepper,
Mullet is a delicate fish so just grill it on medium heat each side for 10mins.
Get back to me for more!
Bon apetit
All you need is a whole gutted bass, an equal weight of salt to the bass ( so if you have a 5kilo bass, you need 5 kilos of salt), a cup of water, Lemon, orange and bay leaves, and an egg. Simply add enough water to the salt so that you get a stiff solid you can work with, add the egg, and mix with your hands. Get out a baking tray, cover a bass sized area of the try with your salt mix, place the bass on top, ram the slices of lemon, orange and bay leaves into the bass and proceed to cover with salt untill you can see no bass atall ( the salt layer should be over half an inch thick) Bake in the oven at 220 degrees C for 30mins.
Second Sea Bass recipe,
A nice Thai-like recipe.
All you need,
Lemongrass 3 stalks cut into quaters,
2 small chillies,
1 Garlic clove,
Good sized chunk of ginger,
about a teaspoon/ teaspoon and a half of runny honey.
(Of course limesx2)
and some olive oil
Oh and A nice sized bass!
Pre heat fan oven to 180 C
Cut the fish, score it on both sides, about six horizontal slices at about 1 cm deep.
The fun part, add the small chillies, lemon grass, Garlic clove, honey, ginger and a good dash of olive oil into a pestle and mortar and mash up! ( but not too much, keep the rough shape of the ingredients, just bruise them). Squeeze in the lime juice of 1 lime.
Now, Time to get dirty, put the Paste( not really sure what to call it, oh yeh bruised ingredients) onto the fish and rub into those cuts...mmm yeh nice and deep.
Slice the second lime down to size, and into quaters. peel it aswell. Add this to the cavity of the fish. If you rub the quaters the small segments will break up a bit giving it a more... limey flavor.
Wrap in foil, my secret when doing this is to use an egg yolk (yes i know i forgot to put it in the ingredients but you wont die if you don't have it) and go around the edges of the foil with a brush or finger rubbing the yolk onto the edges of the foil. When you then fold the edges up it creates a seal which allows the fish too cook better making it more moist( perfect).
Ram it in the Oven or Barby to cook for 25min. If you use the egg technique and all goes to plan the parcel should swell up as the water vapour from the fish tries to evapourate.
Finaly,
Mullet are a common fish in our waters and great hunting for beginner spearos so I thought Id add a good mullet recipe. Garlic, Rosemary and Thyme all go really well with this fish. It is also eaten as Sashimi in some of the finer Sushi restaurants in London ( It has to be one of my favourite sushi fish). Ensure that you spear a Mullet well away from a harbor or port as these fish are usually classed as dirty when exposed to polluted waters. On to the Recipe, Garlic and Rosemary infused Mullet ( grey mullet that is, a Red mullet is a prized catched and should simply be enjoyed pan fried).
Ingredients,
Gutted Mullet,
3 Rosemary Sprigs,
2 Cloves garlic, or 3,
Olive oil,
Seasonings,
Wash mullet and cut the fish like we did with the bass.
stuff the cavity of the fish with the herbs, garlic and rosemary.
Sprinkle some rosemary and thin sliced garlic onto the fish on both sides.
Massage in with your hands and a bit of olive oil,
season with salt and pepper,
Mullet is a delicate fish so just grill it on medium heat each side for 10mins.
Get back to me for more!
Bon apetit
