that is how not-so-secretly fish-averse I am. Sure, I’vecome around tomussels, toclamsand evenoysters(but only with the iciest champagne, please; I’mfancy); I’ve been known to make some limited advances in the areas
Getting a Cooper River and a King this next weekend. Already ordered it from the local fish market I use, they actually told me what they were getting in! Going to try your method. I have smoked Salmon and trout many times, love it! Will use Alder, which I normally use on fish. Th...
However, instead of the classic beurre blanc sauce that often has lemon juice added, I've added a smoky twist. Lemon is replaced with a subtle smoky flavour via a simple sachet of smoked tea (Lapsang Souchong). As long as it's infused for only 5 minutes, it doesn't overpower the fis...