Turbot
In honour of having eaten this turbot, I’m add a new “food” category to my blog.
In honour of having eaten this turbot, I’m add a new “food” category to my blog.
Posts Tagged ‘seafood’
Turbot
Naked Fish review
Saturday, July 20th, 2013 | Reviews
Naked Fish claims to be Bridlington’s only seafood restaurant. If you’ve walked round the town it is understandable why – very few of the food outlets would really be able to call themselves restaurants.
I started with the prawn and lobster cocktail. It was huge, providing far too much food for a starter, but nevertheless very enjoyable. Elina’s herrings were stuffed with onion though (not mentioned on the menu) and when we asked about it they said they couldn’t even prepare it without them as that is just how they came.
They did offer to prepare something else and we settled in the Bridlington crab but charged us for both starters which I thought was rather shameless.
My main, a sea bass fillet, was also very tasty, as were Elina’s mussels, though once again a smaller portion would have been more than sufficient.
Naked Fish claims to be Bridlington’s only seafood restaurant. If you’ve walked round the town it is understandable why – very few of the food outlets would really be able to call themselves restaurants.
I started with the prawn and lobster cocktail. It was huge, providing far too much food for a starter, but nevertheless very enjoyable. Elina’s herrings were stuffed with onion though (not mentioned on the menu) and when we asked about it they said they couldn’t even prepare it without them as that is just how they came.
They did offer to prepare something else and we settled in the Bridlington crab but charged us for both starters which I thought was rather shameless.
My main, a sea bass fillet, was also very tasty, as were Elina’s mussels, though once again a smaller portion would have been more than sufficient.
Fish
Wednesday, February 6th, 2013 | Food
Last weekend, I had the parents over for dinner, which seemed a good excuse to do something other than meat and wedges, thrown in the oven for 20 minutes and then consumed. So we headed down to the market to pick up some fresh fish.
Langoustines, which are used in scampi, were dead easy to prepare. All I did was drop them in a pan of boiling water and leave them for four or five minutes until the flesh turned from a translucent colour to an opaque white.
We got a whole red snapper, that we had cleaned when we bought it (which means removing all the guts) and then rinsed it when we got home. I then stuffed it full of ginger cut up into small cubes, several slices of lime, dill and a block of butter.
We also got a whole trevally jack, which was probably the nicest one of the two, again had it cleaned, and then stuff it with lemon slices, parsley and another slab of butter. I then cut a few slits in the sides, rubbed a little salt in the wounds and wrapped them both in tin foil and stuck them in the oven for about thirty minutes. Seemed to work quite well.
Last weekend, I had the parents over for dinner, which seemed a good excuse to do something other than meat and wedges, thrown in the oven for 20 minutes and then consumed. So we headed down to the market to pick up some fresh fish.
Langoustines, which are used in scampi, were dead easy to prepare. All I did was drop them in a pan of boiling water and leave them for four or five minutes until the flesh turned from a translucent colour to an opaque white.
We got a whole red snapper, that we had cleaned when we bought it (which means removing all the guts) and then rinsed it when we got home. I then stuffed it full of ginger cut up into small cubes, several slices of lime, dill and a block of butter.
We also got a whole trevally jack, which was probably the nicest one of the two, again had it cleaned, and then stuff it with lemon slices, parsley and another slab of butter. I then cut a few slits in the sides, rubbed a little salt in the wounds and wrapped them both in tin foil and stuck them in the oven for about thirty minutes. Seemed to work quite well.