Located above Billingsgate Market in London's Docklands
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We have used canned mackerel a great cupboard standby and full of omega 3. Try the recipe with other varieties of canned fish.
Just as tasty with skinned smoked or white fish fillets instead of trout fillets.
We make this recipe for classes of children to taste so it does serve up to about 30!
RECIPES FOR MAY 2015 BARBECUED OYSTERS WITH BALSAMIC BUTTER Heat a barbecue until flames have died down and it is white with heat. Shuck 12 oysters and arrange on a barbecue rack. Mix 50g unsalted butter, 2 tsp balsamic glaze, 1 tbsp chopped parsley, 1 anchovy fillet, crushed…
2 white fish fillets (bass, bream or coley) 2 tablespoons extra virgin olive oil small handful of herbs such as tarragon, basil or parsley a splash of white wine salt and freshly ground black pepper Preheat the oven to gas mark 7 (220 degrees) Put a baking sheet into the…
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