Monday, 23 August 2010

Up close and a bit too personal

Cue Jaws music:
First of all on today’s menu we have The Predator…
Yes, it’s Mike the pike, sat right in front of the boat sunning himself yesterday, (cheeky bugger). I thought it was MASSIVE, Dave said it was just a baby. Even so, due to an absence of little fish hanging about waiting to be charmed by a maggot, he blamed The Predator for frightening them all away, that’s why he never caught any. No excuse that, just another Fisherman's excuse Tale, and no we don’t eat pike! Or anything else that comes out of the canal for that matter, they all get recycled, as in, put back where they belong – sometimes after a photo shoot though.
Which reminds me of this recipe someone kindly passed on to us, “How to cook a pike”
  1. Line a baking tray with tinfoil
  2. Stuff the pike with herbs
  3. Sprinkle lightly with olive oil and lemon juice
  4. Carefully cover the fish with another piece of tinfoil, so it doesn’t touch the fish
  5. Cook on Gas Mark 5 for 15 minutes per pound, plus another 15 minutes to tenderise
  6. When times up, remove from the oven and leave to stand for 10 minutes
  7. Carefully remove the tinfoil
  8. Throw the pike away and serve up the tinfoil with lightly sautéed potatoes…
    Enough to make your teeth curl isn’t it…?

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