A little seafood supper

Saturday for the past few weeks has turned out to be a seafood supper night.  For the past few weeks we have been going to Routs Wet Fish van in Ramsey, usually on our way to our Butchers.  We have had marvellous fish from them including Crevettes, Brown Shrimps, prawns, whelks, cockles Halilbut, Monkfish, Cromer Crabs, Smoked Haddock (the proper stuff), ordinary haddock.  The fish, suppers have varied from the shell fish being eaten simply with vinegar and pepper and of course the proverbial bread and butter to smoked haddock with a poached egg on top (cooked in milk).  All of it delicious and spot on.

Today we went and this time came home with a couple of fresh crabs, some whelks for  OH, two Dover sole, a tail piece of smoked haddock and a piece of Halibut.

Our Dover Sole was prepared for us, but interestingly I found this tutorial on how to prepare them yourself from scratch which I think will be very useful for the future.

How to Prepare Dover Sole

We had the crabs when we got home for our lunch.  This evening for tea we have cooked the whole Dover sole gently fried in seasoned flour, oil and butter served with bread and butter and Tartare sauce.  It was absolutely delicious.  I had never had Dover Sole before and will be having it again. The smoked haddock and the Halibut have both been frozen to have either next Saturday or during the week.  Or it maybe that we will be going back to the stall next Saturday we will have to wait and see.

However I love fish and have very much welcomed this variation to our diet.  The constants with us at the moment seem to be brown shrimp and the Cromer crab.  However, Fish cooked simply is very tasty and good for you.

Next week if we go I shall look at buying some Lemon Sole or indeed Plaice.

A good fishmongers, wet fish van or supplier are worth their weight in gold.

We just take a small cold box with us filled with ice and it keeps well until we get home together with any meat we have bought.

Catch you soon.

Pattypan

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