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Checkboard
27th Aug 2008, 19:26
Lemon Sole en papillote

Placed rolled up lemon sole fillets on a bed of samphire and a "mirepoix" of jullienne carrots, celeriac and leek.

http://i34.photobucket.com/albums/d143/reddo1/IMG_1447.jpg

Added pepper, and wine. (Just for cooking - so it's French! :yuk: )
Aussie wine for drinking, of course.

http://i34.photobucket.com/albums/d143/reddo1/IMG_1448.jpg

Rip open the paper, and serve

http://i34.photobucket.com/albums/d143/reddo1/IMG_1449.jpg
:p

Radar66
27th Aug 2008, 19:32
such a shame that all i can see is little red crosses.... :)

Wholigan
27th Aug 2008, 19:34
I can see the pics but I'm seriously disappointed because I thought from the title we were all invited to a piss-up!!!!

;)

Checkboard
27th Aug 2008, 19:37
Fixed the pics :) You're always welcome for a piss-up, wholi!

Bought a bottle of malt today, in fact :D

May stay awake to enjoy it!!

Radar66
27th Aug 2008, 19:44
http://i205.photobucket.com/albums/bb122/Radar66/emoticons/zippymouthsm.gif

http://209.85.48.8/1889/52/emo/PMSL.gif http://209.85.48.8/1889/52/emo/PMSL.gif http://209.85.48.8/1889/52/emo/PMSL.gif http://209.85.48.8/1889/52/emo/PMSL.gif http://209.85.48.8/1889/52/emo/PMSL.gif http://209.85.48.8/1889/52/emo/PMSL.gif

redsnail
27th Aug 2008, 19:57
Din dins was as delish as it looked. :D

And yep, you're both welcome (but not too soon as Checker's relos are pitching up soon!) :ok:

Juud
27th Aug 2008, 20:26
.. same here ... half-way up the stairs to start packing our bags ..... ;)

Checkboard
27th Aug 2008, 20:37
YOU'RE ALL WELCOME!! PARTY IN LUTON!!!! :eek:

Free-loading relatives in and out of house until October 20 though. They haven't seen fit to give me actual dates yet, but to be fair they don't turn up until Sep 5th. :hmm:

haughtney1
27th Aug 2008, 20:42
do you do onion rings? :8

I'd also prefer Oyster Bay..rather than that ozzie rubbish


runsssssssssssssssssssssssssssssssssssssssssssssss

Say again s l o w l y
27th Aug 2008, 20:46
Looks good guys. Better than pizza in an underground cellar anyway!

redsnail
27th Aug 2008, 21:40
Nah, I don't mind Kiwi plonk but for Sauvignon Blanc I prefer Oz cos the Kiwi stuff's a bit grassy for my taste. :ok:

Radar66
27th Aug 2008, 21:47
grassy or gassy?!

redsnail
27th Aug 2008, 21:59
Deffo grassy or green tasting. :p

tinpis
27th Aug 2008, 22:17
Thats because it strained through a sheeps bladder.

The Voice
28th Aug 2008, 00:17
Checkers old maaaaate .. could you clone yourself please? Or, better still, if I bring TDH over, can you give him a few pointers??

Reddo, you have done SO well ..

CityofFlight
28th Aug 2008, 01:58
That's just cruel and unusual punishment....I want to book a ticket and have a place at the table!

(at least to meet everyone and share a little spirit) :ok:

pigboat
28th Aug 2008, 02:50
Hey reddo, how about posting the recipe. I love feesh and that looks delicious. :ok:

BlueDiamond
28th Aug 2008, 03:11
Fish looks yummy, reddo ... but where are the chips? http://209.85.12.227/12099/121/emo/PMSL.gif

Rollingthunder
28th Aug 2008, 03:48
They/re all asleep over there so here's one recipe for Sole en Papillote.

This recipe serves: 4




INGREDIENTS:
2 scallions, julienned
1/2 fennel bulb, julienned
1 large carrot, julienned
1 celery stalk, julienned
1/2 large red bell pepper, julienned
4 fillets of sole, about 6 ounces each
salt to taste
freshly ground black pepper
4 thin slices of lemon
1/2 cup white wine


COOKING INSTRUCTIONS:
1. Preheat the oven to 450F.
2. Toss the julienned vegetables together and set aside.
3. Cut 4 round pieces of parchment paper large enough to contain the fish and vegetables when folded in half.
4. Spray the parchment rounds with non-stick cooking spray.
5. Place a fish fillet in the center of each piece of parchment and lay 1/4 of the vegetables on top of each fillet. Season with salt and pepper. Place a lemon slice on top of the vegetables.
6. Fold the paper in half and crimp the edges leaving one end uncrimped. Pour a little wine through the opening in each pouch, distributing it evenly. Crimp and seal the open end.
7. Place the envelopes (papillotes) on sheet pans and bake in the preheated oven for 7 to 10 minutes depending on the thickness of the fish. Check doneness by carefully opening the envelopes and checking to see that the fish is opaque.
8. Place a parchment pouch on each plate and slice open the top with a sharp knife or scissors.
NOTE: If you can't find parchment paper, you can substitute aluminum foil bags.

Serving Size: 1 fillet of sole

redsnail
28th Aug 2008, 04:03
pigboat, I didn't cook it, I just ate it. Have to see the big fella for the recipe. :ok:

Voice, I know. :E

tinpis
28th Aug 2008, 04:44
Thems tiddly fish is fancy but what did you do fer a main course?

Checkboard
28th Aug 2008, 05:09
Cooked this to use up the samphire (http://en.wikipedia.org/wiki/Samphire), which I had bought just to see what it was like (crunchy and salty). Inspiration was from a Gordon Ramsey recipe on
The F Word (http://www.channel4.com/food/recipes/chefs/gordon-ramsay/lemon-sole-en-papillote-recipe_p_1.html).

I add a pat of butter to richen the sauce, and julienne celeriac (http://en.wikipedia.org/wiki/Celeriac) because it goes well with the other veg.

I have also done this with salmon, using foil for the wrapping, and throwing the parcels in the dishwasher on a hot cycle to cook them. Dishwasher fish! Tasty and funny!