Fish dinners

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Post Options Post Options   Likes (0) Likes(0)   Quote Catchelot Quote  Post ReplyReply Direct Link To This Post Posted: 07 Apr 2020 at 5:15pm
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Originally posted by RockCrashing RockCrashing wrote:

Not exactly a dinner meal, more like a "bite" sized snack which happens to be my wife's favourite snackWink 

Ingredients for the topping include smoked salmon, cream cheese, chives, avocado, black pepper and a good squeeze of lemon juice. 

and it goes really well with Pams Multigrain Light and Crispy Crackers, my wife's choice.



Very nice, Tu Meke!
"The sea, once it casts its spell, holds one in its net of wonder forever." - Jacques Cousteau
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Post Options Post Options   Likes (0) Likes(0)   Quote RockCrashing Quote  Post ReplyReply Direct Link To This Post Posted: 08 Apr 2020 at 7:28am
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Originally posted by Catchelot Catchelot wrote:


Very nice, Tu Meke!
Thank you Al Smile
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Post Options Post Options   Likes (1) Likes(1)   Quote MATTOO Quote  Post ReplyReply Direct Link To This Post Posted: 09 Apr 2020 at 9:07am
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I haven't cooked a cray since I was a kid.
Seems I haven't lost the knack as far as her indoors were concerned.
Succulent in a lemon garlic butter sauce on a parsnip carrot pumpkin purée.
A few beans for colour.
Just cruising in my now sweetas pimped out Southern 755 HT0!
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Post Options Post Options   Likes (0) Likes(0)   Quote bazza Quote  Post ReplyReply Direct Link To This Post Posted: 09 Apr 2020 at 9:25am
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Originally posted by MATTOO MATTOO wrote:

I haven't cooked a cray since I was a kid.
Seems I haven't lost the knack as far as her indoors were concerned.
Succulent in a lemon garlic butter sauce on a parsnip carrot pumpkin purée.
A few beans for colour.
 
Mattoo ... I intend billing you for a new keyboard after you post made me dribble all over my current one rendering it defunct.
 
Did you serve it chilled, hot or warm ... reckon it would be superb
regardless.
 
One small point that might slightly improve the presentation aesthetically would be to shell the broad beans which improves the colour significantly also makes them taste sweeter also a sprinkle of fine diced carrot mixed in visually enhances.
 
No need to thank me for the tips, a simple invitation to your next meal of crays will suffice !  
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Post Options Post Options   Likes (0) Likes(0)   Quote MATTOO Quote  Post ReplyReply Direct Link To This Post Posted: 09 Apr 2020 at 11:24am
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You'll have to join the queue.
Wife took photo and sent to friend and got the same dribble result.

Not into presentation, that's thrown on the plate waiting for the cook to get rid of photographer.

Beans would be a problem though as they were endamme beans.

And it was hot bazza,
Though the prize for dribble went to my wife, as she made such a mess eating she had to wash her dressing gown.
If I looked like a cray she would of devoured me, even the cat gave her room.
Just cruising in my now sweetas pimped out Southern 755 HT0!
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Post Options Post Options   Likes (0) Likes(0)   Quote baitcatcher Quote  Post ReplyReply Direct Link To This Post Posted: 09 Apr 2020 at 6:25pm
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Hi Mattoo
Nice Plump looking Crays,your 3 vegetable puree,
is very fine-dining!
I did check my letter box for the Invite!       "Nothing at all!!!"

Vinnie
Vinnie      wash your hands and please stay in your bubble 😷🤒😤 😎 .
I know the fish are on the bite!
                 
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Post Options Post Options   Likes (0) Likes(0)   Quote Fishful Thinking Quote  Post ReplyReply Direct Link To This Post Posted: 09 Apr 2020 at 6:47pm
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Very nice.

None in sight, but for the entree try tuatua in the half shell with a mix of white wine, lemon juice and a bit of tobasco. Then grated cheese over the top, go tastier, with a sprinkle of black pepper over the lot. Grill until the cheese melts, just caramelises. Swoop and scoop.
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Post Options Post Options   Likes (1) Likes(1)   Quote baitcatcher Quote  Post ReplyReply Direct Link To This Post Posted: 11 Apr 2020 at 11:30am
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Dinner last night from out of the freezer,
vac pac Flounder and frozen half shell Mussels



Pan fried Flounder with steamed garlic Mussels, potato/pumpkin parmesan mash,spinach,capers with brown butter & parsley sauce.
tasted very nice!
Vinnie      wash your hands and please stay in your bubble 😷🤒😤 😎 .
I know the fish are on the bite!
                 
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Post Options Post Options   Likes (0) Likes(0)   Quote Muppet Quote  Post ReplyReply Direct Link To This Post Posted: 12 Apr 2020 at 12:06pm
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Could kill a nice fresh snapper fillet
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over all this cooking ,tonight we are having a pie each with mash spuds and greens,then a beer a little tv and bed. no not that lucky at my age ,it will be me and the dog reading a book,yes he needs his glasses for his book.
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Post Options Post Options   Likes (0) Likes(0)   Quote MATTOO Quote  Post ReplyReply Direct Link To This Post Posted: 13 Apr 2020 at 7:34pm
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It was my first time to cook broadbill steaks.

Can't recommend broadbill at all.
See what I mean.
Just cruising in my now sweetas pimped out Southern 755 HT0!
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Originally posted by MATTOO MATTOO wrote:

It was my first time to cook broadbill steaks.

Can't recommend broadbill at all.
See what I mean.

 
Looks tasteless Mattoo. Actually broadbill IMO is one of the tastiest fish in the sea and your plate is testament to that. I haven't had fish for a week. Pretty sure there's a kilo of snapper fillets in the freezer though
Best gurnard fisherman in my street
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Post Options Post Options   Likes (1) Likes(1)   Quote smudge Quote  Post ReplyReply Direct Link To This Post Posted: 13 Apr 2020 at 7:42pm
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Crikey, when all this is over I think I'll invite myself to Vinnie's for dinner. Some great looking dishes here. I only know how to fry stuff
Best gurnard fisherman in my street
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Hate to admit it Smudge,

Don't need the competition.

But your dead right that was fabulous fish.
Be doing sashimi and seared and smoked broadbill tomorrow.
Just cruising in my now sweetas pimped out Southern 755 HT0!
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Post Options Post Options   Likes (0) Likes(0)   Quote Muppet Quote  Post ReplyReply Direct Link To This Post Posted: 13 Apr 2020 at 8:05pm
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Prawn fried rice
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Post Options Post Options   Likes (1) Likes(1)   Quote wayno Quote  Post ReplyReply Direct Link To This Post Posted: 13 Apr 2020 at 8:07pm
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Had Pink Maomao tonight with a selection of roasted veges.
Only had it for the 1st time about 3 months ago when caught a few while out deep hunting Bluenose. Definitely a new favourite, mate knows not to throw them back now Smile

To be old and wise you must first be young and stupid.
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Post Options Post Options   Likes (1) Likes(1)   Quote baitcatcher Quote  Post ReplyReply Direct Link To This Post Posted: 13 Apr 2020 at 8:45pm
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Hi Smudge
Your welcome anytime......
Just need to take me out on "Smudge 2"
To maybe your secret🕶 Gurnard spot....😊.,say some day in June😊,I'm free on Sunday's😉😊.

You can name any type of food you like,I can cook all types of food...... all cuisines from anywhere in the world.

To nites dinner

5hour slow cooked garlic infused Lamb leg,all the usual trimming & Steps rosemary(stolen cutting👌) home - made gravy.
Vinnie      wash your hands and please stay in your bubble 😷🤒😤 😎 .
I know the fish are on the bite!
                 
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Post Options Post Options   Likes (0) Likes(0)   Quote fish-feeder Quote  Post ReplyReply Direct Link To This Post Posted: 13 Apr 2020 at 8:52pm
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If your going to post pics like that you need to give the recipe. That looks good.
dont get my personality mixed up with my attitude,my personality is me,my attitude depends on you.
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Originally posted by baitcatcher baitcatcher wrote:

Hi Smudge
Your welcome anytime......
Just need to take me out on "Smudge 2"
To maybe your secret🕶 Gurnard spot....😊.,say some day in June😊,I'm free on Sunday's😉😊.

You can name any type of food you like,I can cook all types of food...... all cuisines from anywhere in the world.

To nites dinner

5hour slow cooked garlic infused Lamb leg,all the usual trimming & Steps rosemary(stolen cutting👌) home - made gravy.

Looks awesome Vinnie,
Still drool when I remember all the food you brought for last years Gurnard comp. If Smudge can't take you this year I'm happy to take you again, have those spots marked from last time WinkSmile

To be old and wise you must first be young and stupid.
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Post Options Post Options   Likes (0) Likes(0)   Quote smudge Quote  Post ReplyReply Direct Link To This Post Posted: 13 Apr 2020 at 9:39pm
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Originally posted by wayno wayno wrote:

Originally posted by baitcatcher baitcatcher wrote:

Hi Smudge
Your welcome anytime......
Just need to take me out on "Smudge 2"
To maybe your secret🕶 Gurnard spot....😊.,say some day in June😊,I'm free on Sunday's😉😊.

You can name any type of food you like,I can cook all types of food...... all cuisines from anywhere in the world.

To nites dinner

5hour slow cooked garlic infused Lamb leg,all the usual trimming & Steps rosemary(stolen cutting👌) home - made gravy.

Looks awesome Vinnie,
Still drool when I remember all the food you brought for last years Gurnard comp. If Smudge can't take you this year I'm happy to take you again, have those spots marked from last time WinkSmile

Hehe not only is Vinnie good company but he brings the best lunch! Be good to do it again vinnie
Best gurnard fisherman in my street
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