tag:blogger.com,1999:blog-17913552.post6536800282367148341..comments2024-03-29T09:09:49.454+01:00Comments on wcs: Turbotwcshttp://www.blogger.com/profile/00551283829616757577noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-17913552.post-87804377695592092092012-04-10T05:18:37.191+02:002012-04-10T05:18:37.191+02:00One of the first things I learned about French win...One of the first things I learned about French wine is the wine in the Loire Valley is very good with fish. I hope to someday try these wines, but French wine is usually too $$$ to purchase here in the states.Ur-spohttps://www.blogger.com/profile/04237644452200889946noreply@blogger.comtag:blogger.com,1999:blog-17913552.post-81410627071456878622012-04-09T17:11:09.793+02:002012-04-09T17:11:09.793+02:00A good fish has to swim three times?
First in wate...A good fish has to swim three times?<br />First in water, then in butter and then in wine.H.Peterhttps://www.blogger.com/profile/07985020213976356036noreply@blogger.comtag:blogger.com,1999:blog-17913552.post-49039471493914257402012-04-09T15:30:41.167+02:002012-04-09T15:30:41.167+02:00Yum!Yum!Ginnynoreply@blogger.comtag:blogger.com,1999:blog-17913552.post-50949184416588836272012-04-08T15:58:21.616+02:002012-04-08T15:58:21.616+02:00Oh, my, those sauté-ing filets look very, very goo...Oh, my, those sauté-ing filets look very, very good. That must have been one tasty meal!Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-17913552.post-26565811748348349272012-04-08T10:58:54.126+02:002012-04-08T10:58:54.126+02:00The new fishmonger at Grand Pressigny market had T...The new fishmonger at Grand Pressigny market had Turbot at around 8€ the kilo... and they were small... less than 40cm, for a fish that often weighs in at a metre long and around 30 kilos... one of the advantages of fish farming... you can take the harvest at the optimum time for flavour and saleability. <br />We were tempted last week, but plumped for some nice plump <i>YOUNG</i> cod steaks and some fresh sardines... the steaks were lovely and the heads of the sardines made a very good "shut-up and eat it" soup with some of our remaining winter veg.<br />The new 'monger is very good... all the fish have bright eyes and the only smell from the stall is the seaside!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-17913552.post-91086077299504534562012-04-08T09:16:36.029+02:002012-04-08T09:16:36.029+02:00There were no bones or cartilage along the edges. ...There were no bones or cartilage along the edges. We lightly floured the fillets on the fleshy side but not the skin side. The white flesh just slipped right off the skin after the fillets were cooked. The turbot weighed about 1200 grams. And Bertie really enjoyed his breakfast of pickings from the boiled frame this morning!Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-17913552.post-57555073012331703352012-04-08T08:56:35.652+02:002012-04-08T08:56:35.652+02:00It must have been a very small turbot if you manag...It must have been a very small turbot if you managed to eat it all in one go! When I prep fish like that I usually skin it and cut the cartilege off the edges with scissors after filleting. Just makes a more pleasant eating experience. It must have been good to be able to get some at an affordable price - usually they are completely out of my league.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.com