Good day and a happy Tuesday 27th March it is.

While some humans and fast asleep, other humans are at work. I begin my Monday and Tuesday at 2 am making sure you can all have your bread for breakfast, the school sandwich or for a soup.

To create great bread you need dam good teacher. Daniel. 

Good day my fellow food lovers.

It has been a fair while since a post was put up so iv got a great little recipe for you all to try.

Pan Fried Blue Grenadier with  Potato, Fennel and Grape Casserole


for 2 portions you will need...

2 x 150 g portions of Blue Grenadier ( or any firm white fish)
2 Maris Piper Potatoes
1 bulb fennel and a hand full of fennel tops
half and onion
1 clove garlic
1 stick celery peeled
100ml white wine
300 ml fish stock
150 ml cream
1 lemon zested and juiced
1 hand full of red seedless grapes

- Take out the fish portions from the fridge and place to the side to bring to room temperature
- Slice the Fennel
- Chop the Celery, Onion and the Garlic into a small dice
- Peel the Potatoes and chop into a 1 cm dice
- Place the Celery, Onion, Garlic and Zest in a pan with some oil and a pinch of salt and pepper
- Sweat this mix off until it is soft
- Add the diced Potato and cook for a few minutes
- Add the white wine and lemon juice and reduce by half
- Add the fish stock and reduce by half
- Add the cream and the grapes, reduce gently till the casserole thickens slightly then season
- For the pan fried fish, heat up a frying pan until it begins to smoke
- Mean while season the fish all over and place 3 shallow slits in the skin (helps the skin become crispy)
- Put a splash of oil in the pan and place the fish skin side down in the pan
- Cook the fish skin side down for 2 minutes, turn the heat down and cook for a further 3 minutes
- Turn the fish carefully and cook until the fish feel firm to the touch
- Finely chop the fennel tops and add to the casserole
- Place some of the casserole on a plate and place the fish on top.