Saturday 7 August
There's a new fish place in Findlay Market - Frank's Fish and Seafood. Last week they advertised baby bluefish, but sold out right before Barbara could get one. So when they had them again this week, Holt queued up for two cute ones. Problem is, he had to ask for them to be cleaned (who puts fish out, especially delicate bluefish, with the guts in them?) and scaled, but have the heads left ON, and after waiting about half an hour for this to be done, they came back to him - guts out, okay, but also with the heads OFF, and plenty of scales still on. Plainly the staff at Frank's need a lot more training before they're ready to sell fish.
We took our mutilated bluefish home, re-de-scaled them, and put them in the cast-iron pan to go into a 450-degree oven. Topped with basil oil at the end.
Suitably served alongside were little redskinned potatoes the size of marbles, just boiled and swirled in butter and fresh chopped parsley.
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