Dab Recipes?

Message

#1 Post by **Donagh** » Wed Oct 31, 2007 5:04 pm

As the larger dabs are coming in now whats the best way to cook them?

Donagh

#2 Post by **EoinMag** » Wed Oct 31, 2007 5:09 pm

Don't knock them on the head, make a deep slash along the butt of the tail to bleed them out.
Do it whole, skin on, just slash and take the guts and stuff out.
Rinse and toss in seasoned (salt and pepper) flour then into the pan, serve with hollandaise sauce and some boiled spuds.

Making your own hollandaise sauce is the key to this, I can post a recipe for it tonight if you wish, there's very little finer than a nice hollandaise.

#3 Post by **eric** » Wed Oct 31, 2007 8:59 pm

EoinMag wrote:Making your own hollandaise sauce is the key to this, I can post a recipe for it tonight if you wish, there's very little finer than a nice hollandaise.

i never realized eoin was such a culinary genius, i tried to make a hollandaise before for eggs Benedict with smoked haddock lets just say never again :evil: it is very nice though when made properly. my favorite recipe for flats is simply grilling them whole with two finely sliced pieces of lemon and some olive oil drissled over it. serve it with boiled new potatoes and some sandfire seaweed.

#4 Post by **EoinMag** » Wed Oct 31, 2007 9:16 pm

I did the kitchen stuff for a living, worked as a commis chef in a fish restaurant for a while, no formal training as a chef, but picked it up while working as a waiter in a pretty high standard fish restaurant working under a master chef and through liking food.
Hollandaise in the restaurant was from a carton though ( not the masterchefs place), it's the way they did it, I've learned the real one from the Rick Stein book.

#5 Post by **EoinMag** » Wed Oct 31, 2007 9:22 pm

Another good one for flat fish is to fry up some onions, mushrooms and bacon bits (lardons) in the pan, finish with a little butter and pour the whole lot on top of the fried fish, fish prepared as above.
You can leave out the mushrooms and that's another variant on it, hollandaise never goes astray with any of them either.

#6 Post by **eric** » Wed Oct 31, 2007 9:23 pm

thats where i attempted to get the recipe from too,small world, my uncle is also a chef pity it doesn't run in the family

#7 Post by **EoinMag** » Wed Oct 31, 2007 9:37 pm

If you can make a mayonaisse you can make a hollandaise, it's the same thing just hot, you can even cheat it in a blender by using hot butter slowly into the blender, just like you'd make mayo.
In a bains marie takes a while cos it turns a lot slower but it's worth it.