Dear Seafoodies
I hope you've all had a safe and enjoyable Christmas in spite of the bizarre circumstances we find ourselves in. And for those who have recently subscribed, a warm welcome to you!
The to-ing and fro-ing in Westminster this December has perhaps brought the clearest meaning yet to what exactly is the "Rule of Six". Apparently you can:
- Follow the guidance
- Follow the scientific advice
- Follow the law
- Follow your common sense
- Follow the yellow brick road
- Carry on follow that camel
It's sort of like a menu, but you can only choose one - for each contradicts in one way or another the rest (except perhaps the last two, but they're the most fun).
For December into January I'd like to propose an alternative "Rule of Six" menu. It's not really a rule and its not really restricted to six but then, when in 2020, was attention to detail taken seriously? Pressing on... at this time of year I'd like to highlight six of my seafood favourites that are in their seasonal prime and making regular appearances at our farmers' markets.
- Red mullet
- Mussels
- Squid
- Lemon sole
- Herrings
- Monkfish
Four of these I have been actively posting recipes for and, for the other two, recipes are in draft and will be posted in January. So if I may, allow me to propose (images clockwise from top-left):
- Ossobuco of Monkfish: A genius dish from J. Sheekey which treats monkfish in a manner inspired by the classic Ossobuco alla Milanese, the veal 'bone with a hole', including my first encounter with fish cooked in beef stock.
- Taty's "Red Mullet, Wine Sauce": A very simple, elegant and understated dish posted on Instagram by @tatyitaly, and now one of my favourite recipes for fillets of red mullet.
- Moules à la Normande: Classic, rich and indulgent! But it would be - the recipe comes from the Roux brothers. Butter, cream and cider. And some mussels.
- Chargrilled Squid, Cherry Tomatoes, Olives and Rocket: Another J. Sheekey number, adapted slightly to be a fully-pescatarian dish and perfect for a dinner party course.
