With serendipitous timing it just so happens that the latest piscine offering from Bart Van Olphen's latest book, Fish Tales...
features some of the most celebrated Cornish fish within its pages...
so it readily leant itself to providing some serious fish cuisine to celebrate Tom Bawcocks chez Through the Gaps...
with a gorgeous tub gurnard in addition to the...
sardines...
which were headed, gutted...
for the Sardines Marsala starter recipe...
to be followed by the mackerel...
which were filleted...
and were turned into the Mackerel Escabeche dish...
while even more veg were prepped, fennel is just so good with any white fish...
and especially hake...
smothered in baked bell peppers...
ready for the application of gentle heat...
while the big tub gurnard was simply gutted and buried under wet coarse sea salt and popped in the oven for 40 minutes - a good night was had by all sharing a glass or three of Cornish beers, cider gin and Vodka!
All fish supplied with that personal touch by the Alan
Matt...
Aaron...
and the rest of the crew on the Ajax so a big, Through the Gaps Happy Christmas to them too!
