We rowed out on the perfect morning to set the net.
My daughter's rowed, with my friend Ian sitting in the back of the dinghy, out to his favourite spot which was located only 10m from the shore.
We left the net for the turn of the tide and about three hours into it we heard splashing coming from the area where we’d set the net.
Standing on the river bank we could easily see some mullet starting to go into the net.
We rowed back out and retrieved the net. On coming ashore we set about prepared the fish, cleaning them, then sprinkling with sea salt and brown sugar evenly across the fish.
We then placed a sprinkle of manuka chips across the bottom of the smoker.
We put the filleting fish into Ian’s home-made smoker which he had made from a gas station pie warmer and I think the pictures say at all
I will never look at mullet in the same scornful way again it was amazing, and made beautiful eating.
The secret is they must be super fresh happy smoking.
Separate the whites from two eggs, and beat whites until stiff.
Put yolks into a bowl with tbsp. flour and mix well.
Add very cold water and cream mixture.
Tip in a 1/2kg whitebait and mix. Add tsp baking powder and salt and pepper.
Fold in egg whites.
Cook in hot olive oil.
Spring Onions, chopped
Wash and clean whole snapper, sprinkle salt on both sides.
Place spring onions and ginger into the bottom of a dish, place in whole snapper also put some over the fish.
Pour on one and a half tbsps cooked alcohol and marinate for 10 minutes.
Boil water in a wok and put the dish into wok and cover it for about 10 minutes.
Remove from wok.
Heat some oil and when hot enough pour over the fish. Pour over Tbsp fish sauce, some peas and basil
Place shelled and cleaned scallops into a shallow oven proof dish.
Mix a squeeze of lime juice and a cup of white wine into a ½ litre of cream, pour over scallops and cover with grated cheese and breadcrumbs mixed together.
Cook 30 minutes
250gm fresh white fish
250 gm chopped fresh greenlipped mussels
250gm potatoes, peeled and diced
350ml fish stock
Tin of coconut cream
1 diced onion
1 chopped green onion
1 crushed garlic clove
50ml white wine
Salt and pepper to taste
20ml lime juice
Melt the butter in a saucepan. Gently fry the onion and garlic. Add flour and mix into a paste, add milk and thicken to a white sauce. Slowly add fish stock so you don’t get any lumps.
Add potatoes, white wine, fish, scallops and mussels.
Cook for 20-30 minutes on gentle simmer. Add coconut cream, lime juice and gently simmer for a further five minutes.
Serve into hot bowls with freshly baked bread
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