I am currently working my way through The River Cottage Fish book. I will be writing about the book itself later, but here is a progress update. I started with the raw fish chapter. After much research, I have decided that I do not like raw fish.
Gravad max. If any of them were enjoyable, I think this leads the way. Based on the Swedish gravad lax it uses mackerel instead of salmon. You put it in a cure of salt, dill and a few other things and leave it in the fridge for a few days.
Salmon tartare is a take of steak tartare. Raw salmon chopped up with capers, gherkin, parsley and seasoning. If you’re going to try it, ask if your fishmonger if they have any sashimi-grade salmon. Mine had none on display, but when I asked, she had some in the back.
The fact that sashimi-grade fish existed is something I wish I had known before the first dish I made: home-made sushi. The recipe book never mentioned it. Lesson hopefully learned. It turns out that sushi made with hot mustard tastes mostly of raw fish and hot mustard. Who could have predicted that? Let it never be said I do not try things.
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Tags: fish, hugh fearnley-whittingstall, raw fish, river cottage
This entry was posted on Tuesday, February 2nd, 2016 at 10:50 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.