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Thread: I had scampi and chips yesterday - haven't had scampi and chips for ages

  1. #21
    Quote Originally Posted by Sir C View Post
    I can't remember having such a thing. In the 70s I must have, I suppose. Probably en panier, if you get my meaning.

    I tend to avoid cooking monkfish due to that nasty milky discharge.
    Lotte panÚ en panier? Marvellous stuff.

    I make it regularly. I also tend to use it in any recipe requiring cod cheeks since they are a bugger to get hold of.

    If it's got a milky discharge, you've undercooked it imo.

  2. #22
    Quote Originally Posted by Burney View Post
    Lotte panÚ en panier? Marvellous stuff.

    I make it regularly. I also tend to use it in any recipe requiring cod cheeks since they are a bugger to get hold of.

    If it's got a milky discharge, you've undercooked it imo.
    That's what God gave cheeks to cods for.

    The milky discharge ie exuded in the pan, causing sogginess and preventing the Maillard reaction.

  3. #23
    Quote Originally Posted by Sir C View Post
    That's what God gave cheeks to cods for.

    The milky discharge ie exuded in the pan, causing sogginess and preventing the Maillard reaction.
    Oh, that. I find that is prevented by cutting it and leaving it to drain on kitchen paper for a while before cooking. Also, salting it helps leach out the milkiness.

    To be honest, my big problem with monkfish is peeling that f¨cking membrane off first. Pain in the hole, that is.

  4. #24
    Quote Originally Posted by Burney View Post
    Oh, that. I find that is prevented by cutting it and leaving it to drain on kitchen paper for a while before cooking. Also, salting it helps leach out the milkiness.

    To be honest, my big problem with monkfish is peeling that f¨cking membrane off first. Pain in the hole, that is.
    So. In order to enjoy the lotte panÚ en panier, il faut de-membrane it, cut it, drain it, salt it, panÚ it and deep fry it.

    F˙ck all that, I'll stick to the cheeks.

  5. #25
    Quote Originally Posted by Burney View Post
    Oh, that. I find that is prevented by cutting it and leaving it to drain on kitchen paper for a while before cooking. Also, salting it helps leach out the milkiness.

    To be honest, my big problem with monkfish is peeling that f¨cking membrane off first. Pain in the hole, that is.
    Should come removed.

  6. #26
    Quote Originally Posted by Sir C View Post
    Back in the 70s 'scampi' was often made with monkfish, such was the unpopularity of the fish.

    Tartare sauce is essential.
    Monkfish!

    Monkfish.jpg
    'Seems that I was busy doing something close to nothing
    But different than the day before'

    'Met a dwarf that was no good, dressed like Little Red Riding Hood'

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