The Wheeling Gourmet» Fish http://en.wheelinggourmet.com Recipes, Cooking Tips, and Food Blog by Nicolas Steenhout Sat, 23 Jul 2011 23:29:08 +0000 en hourly 1 Baked Blue Cod With Beurre Blanc Sauce http://en.wheelinggourmet.com/cooking/recipes/baked-blue-cod-with-beurre-blanc-sauce/ http://en.wheelinggourmet.com/cooking/recipes/baked-blue-cod-with-beurre-blanc-sauce/#comments Thu, 03 Feb 2011 22:54:30 +0000 Nicolas Steenhout http://en.wheelinggourmet.com/?p=2285 Beurre Blanc is a classic French sauce, made primarily from butter. Decandent and rich - a little goes a long way. But it's scrumptious and worth it once in a while.

]]> Beurre Blanc is a classic French sauce, made primarily from butter. Decandent and rich - a little goes a long way. But it's scrumptious and worth it once in a while.

]]> http://en.wheelinggourmet.com/cooking/recipes/baked-blue-cod-with-beurre-blanc-sauce/feed/ 0 Smoked Fish Pie http://en.wheelinggourmet.com/cooking/recipes/smoked-fish-pie/ http://en.wheelinggourmet.com/cooking/recipes/smoked-fish-pie/#comments Wed, 20 Oct 2010 00:02:42 +0000 Nicolas Steenhout http://en.wheelinggourmet.com/?p=2180 There are many variations to this traditional British dish. This version is simple, good, and affordable.

]]> There are many variations to this traditional British dish. This version is simple, good, and affordable.

]]> http://en.wheelinggourmet.com/cooking/recipes/smoked-fish-pie/feed/ 0 No Fresh Fish - Spaghetti Instead! http://en.wheelinggourmet.com/blog/no-fresh-fish-spaghetti-instead/ http://en.wheelinggourmet.com/blog/no-fresh-fish-spaghetti-instead/#comments Sat, 14 Aug 2010 00:13:53 +0000 Nicolas Steenhout http://en.wheelinggourmet.com/?p=2048 Your best plans sometimes don't turn out the way you wanted. It's good to be able to have back-up plans. Like... Spaghetti for dinner instead of fresh fish!

]]> I don't trust the freshness of the fish you find at supermarkets around here. It is not unusual for so-called fresh fish to have travelled ten days or even two weeks before it gets on the shelves of our grocery store. Not good enough.

The problem is, I love fish. I could eat fish several times a week and be happy about it. The solution is an outfit of local commercial fishermen that deal directly with the customer. They go out fishing, then you (in this case our office), receives a fax of what is fresh that day. If you return the fax around noon, you get your fresh fish delivered by 4pm. It only happens once a week, but it is brilliant!

Spaghetti bolognese
The spaghetti Bolognese (kinda) that replaced our fish dinner.

Except when you leave work and forget the fish in the staff refrigerator and can't get back in the building because somehow your access swipe card doesn't work anymore...

So there I was, planning and dreaming of fish all day, unable to cook the darn thing!

So I made spaghetti instead. Quick tomato and mince (ground for my American friends) beef. It wasn't fish. But it was good. This is very satisfying food for me. Served with a glass of red wine, and some ciabbata garlic bread, it was *just* fine.

And the fish, well, by now it has become too old to eat just panfried. I'll freeze it and probably end up making fish cakes in the Thai style.

What about you? Tell us your most recent or memorable forced change of menu! Go on, you know you want to :)

]]> http://en.wheelinggourmet.com/blog/no-fresh-fish-spaghetti-instead/feed/ 0 Dory Fishcakes, Spicy Lime and Olive Oil Sauce http://en.wheelinggourmet.com/cooking/recipes/dory-fishcakes-spicy-lime-and-olive-oil-sauce/ http://en.wheelinggourmet.com/cooking/recipes/dory-fishcakes-spicy-lime-and-olive-oil-sauce/#comments Sat, 20 Dec 2008 02:21:08 +0000 Nicolas Steenhout http://localhost/steenhout/?p=532 This fishcake makes a really good appetizer. Easy and quick to prepare. Subtle flavours that'll impress your guests.

]]> This fishcake makes a really good appetizer. Easy and quick to prepare. Subtle flavours that'll impress your guests.

]]> http://en.wheelinggourmet.com/cooking/recipes/dory-fishcakes-spicy-lime-and-olive-oil-sauce/feed/ 0