Bouncing back

  Thanks for all the lovely messages after yesterday's post, I'm happy to report today is a lot less foggy. As well as getting some cooking in today, I was also able to do some cheery fiddling to Rosie, one of my two wheeled toys. Have a look and see if you can tell what I've been up to.

  No surprises for spotting the very subtle difference, I'm afraid. I just need to put it in the oven to bake the paint on but that's another day. Moving back to food, I had a bit of Sea bass that ended up in the pan as you can see below.

Little fishy on the little dishy.

  What I wanted to tell you was how easy it is to pan fry fish and to throw a couple of tips your way. When you buy it, don't be shy about asking the fishmonger to fillet it for you and make sure you keep the bones to make a stock. The first tip one is to take the fish out of the fridge at least twenty five minutes before you're going to cook it. It's a good habit with flesh in general as it gives it time to come up to room temperature so you're not waiting for the middle to heat up while the outside burns.

  With something thin like a sea bass fillet, it only needs a couple of minutes a side. The pan doesn't need to be too hot either as you only want to cook it gently. In fact, you only need to warm the fish rather than cook it too hard. See how the skin on my fish isn't browned? Once the pan is warmed and you can see the olive oil and/or butter are ready, put the fish in skin side down. I put my fingers on the fish and gently move it around the pan, this stops it sticking, which the skin likes to do.

  After a couple of minutes gently turn it over and let the other side heat up and it's done. As it cooks so quickly, I make sure everything else is ready so the fish isn't cooling down while I faff about decorating the plate. As you can see, I went for light, subtle flavours so the fish can still be tasted. Have a go, it's easy and yummy.

Kirk out

RevoltingFood.com