Sustainable line caught pollock poached with home grown fennel

[simonj]

Just back from Italy, so for food still thinking like that.

A lot more details on the garden blog


This dish is very simple, using Irish dairy produce to enrich an Italian style flavour.
Using milk to cook fish is not something I found in Italy, but in more Northern countries it's quite common.
The poaching in milk process enriches the fish, and gives it a more creamy texture.

You will need:
Filleted and pin boned pollack - enough for each person. Another sustainable white fish like whiting is also good.
1 fennel bulb - trimmed and finely sliced
2 small shallots
knob of cuinneog butter
enough milk to barely cover fish
Salt and pepper

Preheat oven to 180 deg centigrade

Grease the dish with a little butter
Arrange the fish fillets in a single layer
Sprinkle over the finely chopped fennel and shallot
Add salt and pepper
Pour over milk until the fish is barely covered

Cook for 20-25 minutes at 180

When the fish is done, the liquid can be strained off to make the base of a parsley sauce.

Serve with new-ish potato's with a carrot and fennel salad with a lemon based dressing.

It would be extra cool if people commented at the blog

[Buddha]

There's no need for that sort of bad language Simonj. It's bad enough eating the poor creature without calling it a bollack. That's kind of adding insult to injury really, isn't it?

[simonj]

There's no need for that sort of bad language Simonj. It's bad enough eating the poor creature without calling it a bollack. That's kind of adding insult to injury really, isn't it?

At least it was not boached!!

[Buddha]

At least it was not boached!!

I wish you would do loads of veggie dishes simonj. The sauces I copy as best I can. I hate that letting-on meat stuff though. I can't remember what it's called. It's horrible.

[People Korps]

I wish you would do loads of veggie dishes simonj. The sauces I copy as best I can. I hate that letting-on meat stuff though. I can't remember what it's called. It's horrible.

Some Buddhists observe the decaying corpse of a human as it decays or is pillaged by birds and such.

[Buddha]

Some Buddhists observe the decaying corpse of a human as it decays or is pillaged by birds and such.

I saw in some film years ago about the Dalai Lama where they brought corpses up unto the mountains, and hacked them into lumps of meat for the birds and suchlike. I wander into the meat aisle in Dunnes I nearly pass out from the horror of it so I wouldn't even make a Buddhist.

The only thing that sets my mouth drooling, meat wise, is the smell of rashers frying. Ooooh! I'd kill for a rasher but I would be tearing my hair out with guilt if I ate one.

[simonj]

I wish you would do loads of veggie dishes simonj. The sauces I copy as best I can. I hate that letting-on meat stuff though. I can't remember what it's called. It's horrible.

I think the faux meat is stuff like soya/quorn.

I eat meat, not as much as most who eat too much.
I keep fish sustainable, and believe in compassion in farming - I think its important to show animals respect as they provide us with protein to eat, but that said I have no qualms what so ever about killing animals provided it is done in as humaine a way as possible.
I have nothing against vegetarianism unless it becomes an agenda. Trying to convince me to become a vegetarian is about as realistic as trying to get me to vote for a conservative corporate agenda.

Are you vegan or vegetarian? If you go through the blog there are several dishes that can easily be adapted for veggies, some even vegan. Try the radish carpaccio using sundried tomato instead of anchovie, there are several soups like nettle soup or borscht where veg stock can be used. French Onion tart is veggie, moroccan carrots, Kapusta, turnip and lemon soup, spicy squash, creamed kohlrabi, caldo verdi with pork removed, and very popular with veggie friends are the feta and potato scrolls

[Buddha]

Are you thinking of Quorn?

That's it. Horrible stuff fluffy.

I think the faux meat is stuff like soya/quorn.

I eat meat, not as much as most who eat too much.
I keep fish sustainable, and believe in compassion in farming - I think its important to show animals respect as they provide us with protein to eat, but that said I have no qualms what so ever about killing animals provided it is done in as humaine a way as possible.
I have nothing against vegetarianism unless it becomes an agenda. Trying to convince me to become a vegetarian is about as realistic as trying to get me to vote for a conservative corporate agenda.

Are you vegan or vegetarian? If you go through the blog there are several dishes that can easily be adapted for veggies, some even vegan. Try the radish carpaccio using sundried tomato instead of anchovie, there are several soups like nettle soup or borscht where veg stock can be used. French Onion tart is veggie, moroccan carrots, Kapusta, turnip and lemon soup, spicy squash, creamed kohlrabi, caldo verdi with pork removed, and very popular with veggie friends are the feta and potato scrolls

I'm a veggie simonj. I have at times to cook meat when the family comes calling. The grandsons love their bit of meat so I keep my trap shut because as you say it's a choice not an agenda.

The French Onion tart I'm going to find later, and the feta and potato scrolls. Sounds gorgeous. Are you single and desperate by any chance? I have loads of spare bedrooms and the microwave oven has run out of ideas......................

[People Korps]

Just back from Italy, so for food still thinking like that.

A lot more details on the garden blog


This dish is very simple, using Irish dairy produce to enrich an Italian style flavour.
Using milk to cook fish is not something I found in Italy, but in more Northern countries it's quite common.
The poaching in milk process enriches the fish, and gives it a more creamy texture.

You will need:
Filleted and pin boned pollack - enough for each person. Another sustainable white fish like whiting is also good.
1 fennel bulb - trimmed and finely sliced
2 small shallots
knob of cuinneog butter
enough milk to barely cover fish
Salt and pepper

Preheat oven to 180 deg centigrade

Grease the dish with a little butter
Arrange the fish fillets in a single layer
Sprinkle over the finely chopped fennel and shallot
Add salt and pepper
Pour over milk until the fish is barely covered

Cook for 20-25 minutes at 180

When the fish is done, the liquid can be strained off to make the base of a parsley sauce.

Serve with new-ish potato's with a carrot and fennel salad with a lemon based dressing.

It would be extra cool if people commented at the blog

plus 10 as as usual love the blog Simon

[Captain Con O'Sullivan]

Like the idea of feta and potato scrolls. Sounds like a quite filling snack. Are they a bit like filled chinese spring rolls?

[simonj]

The feta scrolls
http://connemaracroft.blogspot.com/2...ing-greek.html



Single and desperate, yes, but back on a ship for the next month

[Buddha]

The feta scrolls
http://connemaracroft.blogspot.com/2...ing-greek.html



Single and desperate, yes, but back on a ship for the next month

The Feta Scrolls! Lol! Heavenly looking arn't they? Back on a ship? So not even a "Hello Sailor". Bon voyage simonj. I'm still trying to locate the French Onion Tart. I adore onions. That's probably why I've got the spare bedrooms come to think of it.