10-03-2018, 02:12 AM
9327
Re: What are you having for lunch/dinner?
I love all those brightly coloured tins and bottles of fish you see in WaitroseI have long since been " hooked" get it!? on anchovies and pilchards, but since JLP tarted up their fish section I have been worki9ng my way through the range.
T^oday I chose PARMENTIER sardines.
For once I followed suggestions in a book by Hugh Fearnley Whettinstee.
Delicious!
Take it away Hugh
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One of my favourite ways to eat tinned sardines is to "bloody mary" them – that is, crushing them up with a dash of tomato ketchup, Tabasco and Worcestershire sauces, lemon juice and, if it's past midday, even a splash of vodka. Spread on hot brown toast, this is a great way to put a spring in your step. Pizza is another superb canned-fish vehicle: anchovies are traditional, of course, but any canned fish can work wonders. Just top a thin disc of dough with a layer of sweated onions (tomato not necessary), crumble or chop your fish into chunks and scatter over, add a few dollops of creme fraiche, some salt, pepper and olive oil, and whack into a ferociously hot oven for a few minutes: divine. Even easier is mashing up sardines or mackerel with lemon juice and olive oil or sour cream to form a delicious, coarse sauce that works a treat folded into hot pasta, or even a warm potato salad.
10-03-2018, 02:17 AM
9328
Re: What are you having for lunch/dinner?
Something caught my eye on the packaging of the Parmentier Sardines.Packed in Poland?
Yet caught on the Atlantic coast? Since when did Poland have an Atlantic coast, same goes for Italy where they are also packed.
Seems a lot of unnecessary air miles
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