Two reasons the 'umble 'ake should be top choice for everyone's tables at the moment. One, the fish ought to be had at a reasonable price - owing to the collapse of its biggest market in Spain the auction price here is that of the 1980s and second, because it is a hugely tasty fish when cooked well.
A simple recipe with layers of sliced purple onion for extra sweetness, thinly sliced potato, topped with sliced toms and mushrooms and a good quantity of cream mixed with milk 50/50 seasoned to taste and baked in a foil covered dish till the last 10 minutes for around 40 minutes - check after 30 to see if the sliced spuds are coked through. Veg of choice to accompany what is a very meaty fish.
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