Anthony J Sargeant, Anthony Sargeant, cooking

Wild Sea Bass filleted and cooked by Anthony Sargeant for supper

pan-fried sea bass fillets with spicy Lutenzia peas and crushed potatoes

Just delicious – crispy skin and firm flaky fish served with a little spiciness in the Lutenzia and stuffed hot peppers served with crushed potatoes and peas. (oh yes a few pieces of smoked artichokes)

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Anthony J Sargeant, cooking, Shropshire

Magnificent Hake ordered and bought a Shrewsbury Indoor Market

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Anthony Sargeant is holding a magnificent fresh Hake ordered from the highly recommended ‘Barkworths Sea Food’ at Shrewsbury Indoor Market. Collected yesterday it was in superb condition very firm, bright eyes and natural slime (always a good sign). Filleted into two side fillets then divided into twenty generous sized portions (9th September 2017).

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Anthony Sargeant, cooking

Cold thinly sliced Roast Beef

Anthony Sargeant cooked a small joint of beautifully marbled beef earlier in the week. Quickly sealed in a hot pan then into a fan oven at 60 degrees Celsius for an hour and a half. What was left after the first meal was very thinly sliced and served cold with chips (french fries to Americans) a salad and a few spicy stuffed red peppers.

via Delicious Cold Roast Beef — TONY Anthony SARGEANT

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Anthony J Sargeant, Anthony Sargeant, cooking

Arbroath Smokies with Potato Dauphinois

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Arbroath Smokies are one of those treasures of Scottish regional food. Hot smoked small haddock from the East coast of Scotland. Anthony Sargeant has flaked the meat from the bone and skin and layered it with Potato Dauphinois (for recipe see the excellent book by Rick Stein ‘Seafood lovers guide’ page 93). Here served with a green salad and a few spicy stuffed peppers from Macedonia.

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Anthony J Sargeant, Anthony Sargeant, cooking

Omelette Arnold Bennett

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Omelette Arnold Bennett part-cooked on the hob in a 30cm pan then finished under the grill. Anthony Sargeant loves to cook this comfort food. 6 eggs with about 300g of pre-poached naturally smoked haddock makes enough for 4 portions. After part-cooking on the hob the top is then sprinkled with grated cheese (parmesan in this case) and a little double cream and finished under a hot grill. See Rick Stein’s excellent book “Sea Food Lovers’ Guide” for recipe and instructions. Serve with green leaf salad and perhaps a spicy stuffed pepper or two.

 

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Anthony Sargeant, cooking

Baked Cromer Crab with Gratin Topping

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Anthony Sargeant likes to prepare and cook this dish using fresh crab. Ideally a hen (female) crab because you get tasty brown meat from the body as well as the white claw meat (though somewhat less of that). Although Shropshire is a long way from the sea it is possible to buy live crab and much else at the Indoor Bullring Market in Birmingham. The crab dish is a slight variation on a Rick Stein recipe in his book Seafood Lovers’ Guide (highly recommended). Baked in dish for convenience (rather than putting it back into shells) it is topped with the gratin mixture and finished under the grill. it is served with a simple salad. A Large crab will yield enough meat for four portions and if you only use half it can be put in fridge for a day or two and reheated.

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Anthony J Sargeant, cooking

Lemon Sole – a superb flat fish

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Supper last night cooked by Anthony J Sargeant was lemon sole bought at Birmingham’s Indoor Bullring Market. A fabulously plump lemon sole caught by Cornish day boat. It really is one of the best flat fish. Filleted by Tony it was pan fried skin side down then flipped for the last few minutes. The thick skin then peeled off and the fillets served with a shrimp sauce and potato salad.

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