She delivers free. She now lives in Horncastle but she will deliver to Little London but not big London. She sold me 50 bags of froozen Findus garden peas 660grms at, I think 33p a pack. I Have gone of peas.
Fish
- Thread starter Cuchilo
- Start date
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raleighnut
Legendary Member
- Location
- One of the 'Elite'
I remember the days of the small van on a Friday morning with a guy selling 'wet' fish. 
I am waiting/hoping for the fish. Hopefully the peas will be finished very soon.
Peteaud
Veteran
- Location
- South Somerset
Fish finger sandwich, food of the gods.
I am partial to haddock and cod but I fill up the freezer if there are good values in these 2 plus squid and tiger prawns. More into fish than meat but good pub made burgers still gets my attention. When in Scotland, its venison and wild boar - lean and great taste.
Consider yourself lucky having a fish lady taking your orders. They certainly get you the right stuff and will also let you know when something good turns up.
JoeyB
Go on, tilt your head!
- Location
- Fareham, Hampshire
Inspired by this thread, bought two fillets of turbot and two fillets of plaice from local fishmonger. Due to time of year they didn't have much choice.
Im going to pan fry them, any tips?
Im going to pan fry them, any tips?
Bit late for this particular dinner, but I reckon it's a shame to cook Turbot off the bone. For future reference, the Very Best Thing to do with the whole fish it is to cook it in what the Italians call 'crazy water' - liquid (preferably white wine) with oil and seasonings (herbs, lemon, salt and pepper, perhaps a small amount of fresh tomato) that will bubble furiously in a sealed envelope (greaseproof paper or foil) for a short while in a very hot oven, emulsifying to create a delicious sauce. Just lift the fillets off the bone and spoon the juice over.
subaqua
What’s the point
- Location
- Leytonstone
Not a suggestion for the turbot or plaice , but I did a side of salmon before Christmas and it was amazing .
Got a pin boned side , put it skin side down on foil then put sliced lemon across the top of the flesh and covered with chopped fresh dill and parsley. Then wrapped the foil so it sealed the fish in. Popped in an oven at about 170 degrees for 20 - 25 mins was cooked to perfection at 22 and just fell apart . Lovely with parley and butter Charlotte potatoes and curly Kale .
Got a pin boned side , put it skin side down on foil then put sliced lemon across the top of the flesh and covered with chopped fresh dill and parsley. Then wrapped the foil so it sealed the fish in. Popped in an oven at about 170 degrees for 20 - 25 mins was cooked to perfection at 22 and just fell apart . Lovely with parley and butter Charlotte potatoes and curly Kale .
raleighnut
Legendary Member
- Location
- One of the 'Elite'
If they have skin on score the skin diagonally at 1cm apart with sharp knife, it'll stop em curling up. other than that just salt 'n' black pepper (I like my fish to just taste of fish though)
Don't look at its mouth when you cut the head off .
Flatties are sweet tasting and have a wonderful taste and yes, best is to pan fry.
Ganymede
Veteran
- Location
- Rural Kent
... in butter.
