tag:blogger.com,1999:blog-659316670892156254.post7320400485670908201..comments2022-11-20T09:08:03.033+00:00Comments on Ostrea Edulis: Baked Black Bream or Besugo al HornoPatrick Carpenterhttp://www.blogger.com/profile/05248637032112076925noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-659316670892156254.post-53236010211819906122010-03-26T16:25:17.277+00:002010-03-26T16:25:17.277+00:00Grubworm: check out Chelsea Fish as they often hav...Grubworm: check out Chelsea Fish as they often have sea bream. They are a mine of information too (the mongers, not the bream)<br /><br />A London Fishmonger: glad you like the post, thanks :-)Patrick Carpenterhttps://www.blogger.com/profile/05248637032112076925noreply@blogger.comtag:blogger.com,1999:blog-659316670892156254.post-631108902632608812010-03-26T14:54:04.046+00:002010-03-26T14:54:04.046+00:00Lovely post & great photos Patrick and the out...Lovely post & great photos Patrick and the outcome looks really tasty. I was a good job you spotted that bream and didn't need convincing it was better than the Giltheads in fact i must visit that fishmonger too as i have heard he is really witty :-)A London Fishmongerhttps://www.blogger.com/profile/18086387017523765700noreply@blogger.comtag:blogger.com,1999:blog-659316670892156254.post-76316815779381723072010-03-26T08:41:36.110+00:002010-03-26T08:41:36.110+00:00Oh. Wow. That is a beauty isn't it? This sound...Oh. Wow. That is a beauty isn't it? This sounds really very tasty indeed and I intend on giving it a go as soon as I can find a good looking bream. Great tip re the side fin - i didn't know that and it'll save poking the fish with a knife trying to see if it's cooked.The Grubwormhttp://www.thegrubworm.comnoreply@blogger.comtag:blogger.com,1999:blog-659316670892156254.post-2726871583725199852010-03-26T00:02:55.684+00:002010-03-26T00:02:55.684+00:00Paul: it's a great recipe. Will try Gilt Head...Paul: it's a great recipe. Will try Gilt Head next time Mat has some wild. I like the way the potato absorbs the saffron flavour. Some oven-dried tomatoes wold be good too I think (though tomatoes are never terribly wine-friendly I find)<br /><br />Kavey: this was delicious. The Billingsgate course sounds interesting. I guess nearest good fishmonger I know in north London is Steve Hatt in Essex Road (near Angel)Patrick Carpenterhttps://www.blogger.com/profile/05248637032112076925noreply@blogger.comtag:blogger.com,1999:blog-659316670892156254.post-54531582144924683132010-03-25T23:18:30.723+00:002010-03-25T23:18:30.723+00:00Looks really, really great.
Having now learned how...Looks really, really great.<br />Having now learned how to prep and cook fish, at the Billingsgate course, wishing had good fishmonger near me... just have supermarkets.Kaveyhttps://www.blogger.com/profile/16662875905365870280noreply@blogger.comtag:blogger.com,1999:blog-659316670892156254.post-37768461764395813952010-03-25T22:15:06.715+00:002010-03-25T22:15:06.715+00:00Thanks for the mention, your dish looks and sounds...Thanks for the mention, your dish looks and sounds perfect - the addition of olives is a great idea!paulhttp://www.paulscooking.comnoreply@blogger.com