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Note to self
Aug. 15th, 2010 08:54 pmEvery time I consider cooking fish, I think it's going to be too much faff - awkward to prepare (especially in a kitchen with limited worktop space), fiddly to eat, annoying to wash up.
Every time I actually cook fish - which has been, oh, about three times in the last three months - I actually think it's very tasty, although I probably need more practice, and decide that I need to cook it more often.
Of course, living in Coventry probably doesn't help. It's hard to get further from the sea - and the only decent fishmongers seem to be in the city centre, in the market (as opposed to good butchers or greengrocers... which are just over the road from me...).
Having said that, Morrisons actually has a pretty good fish counter. And half the problem is that I'm not organised in my cooking - I'll buy something, then end up going out (or eating something simple like a sandwich) and decide to cook it another day. Fish isn't so good for that.
However, I will try to do better in future. One meal a week, say, at least. That should be achievable.
(Tonight's attempt was trout, cooked whole in a foil parcel with some green garlic, sliced lemon, butter, fennel fronds, parsley, a little white wine and a bay leaf or two. Served with buttery mash with a little horseradish mixed in. Garlic, fennel and potatoes were all from the garden :)
Every time I actually cook fish - which has been, oh, about three times in the last three months - I actually think it's very tasty, although I probably need more practice, and decide that I need to cook it more often.
Of course, living in Coventry probably doesn't help. It's hard to get further from the sea - and the only decent fishmongers seem to be in the city centre, in the market (as opposed to good butchers or greengrocers... which are just over the road from me...).
Having said that, Morrisons actually has a pretty good fish counter. And half the problem is that I'm not organised in my cooking - I'll buy something, then end up going out (or eating something simple like a sandwich) and decide to cook it another day. Fish isn't so good for that.
However, I will try to do better in future. One meal a week, say, at least. That should be achievable.
(Tonight's attempt was trout, cooked whole in a foil parcel with some green garlic, sliced lemon, butter, fennel fronds, parsley, a little white wine and a bay leaf or two. Served with buttery mash with a little horseradish mixed in. Garlic, fennel and potatoes were all from the garden :)
