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I keep seeing the supermarkets advertising them - they look a bit like a giant poached egg from the outside (which would suit me better), then they cut it open and I just think no,no,no, that's wrong. I did say I was a picky eater though.Quote:
Originally Posted by Marco
Rest of it looks nice, just needs a hard boiled (or poached) egg, and I'd be all over it.
Lol, It's a classic Italian dish, and hard-boiled eggs don't go with it. If you've ever been to restaurants in Italy (or France), you'll have seen that certain things go with certain things - and they're quite strict about it:)Quote:
Originally Posted by Pigmy Pony
Marco.
I felt like something light and simple tonight... Pan-fried scallops with a pea velouté:
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Not sure the picky among you will like scallops, lol.
Marco.
Love scallops, and those look goodQuote:
Originally Posted by Marco
I have difficulty with a lot of sea food. I love shrimps and prawns, but dislike a lot of shellfish: whelks; cockles; mussels and scallops etc. Yet I love crab, lobster and octopus, bit dislike squid.
I also like Japanese sushi and sashimi, but the latter, like steak tartare, has to be fresh. Also like shark fin. :)
Contrary aren't I.
My partner is a passionate icthiophage, and I am learning to expand my piscatorial tastes. For example, tonight we had baked whole salmon, boiled potatoes, onion, tomato, green beans and spinach. :)
(Photos to follow - be patient!)
No, I think I'd be fine with that.Quote:
Originally Posted by Marco
I've eaten out in France before, and I would never dream of requesting strange (to them) food combinations. They have every right to present food as they see fit, and I have every right to say 'no thanks' and go to the KFC up the road :ner: Although I wouldn't because there's always something on the menu I can eat.Quote:
Originally Posted by Marco
Believe you me, there are 'greasy spoon' cafés in Paris, just as there are superb eateries.
I asked AI for 5 creative fish finger recipes. I chose this. I doubled up on the mango salsa so we had some extra. Used a homemade pineapple based scotch bonnet hot sauce instead of the chipotle. It was dead good. Recommended.
I used Young's Tempura battered fish fingers which are really good IMHO.
Here is the scaled-down version of the fish finger tacos recipe, perfectly portioned for 2 people (assuming about 2 tacos each).
Crispy Fish Finger Tacos with Fresh Mango Salsa (Serves 2)
Prep time: 15 minutes | Cook time: 12–15 minutes | Servings: 2 (makes 4 tacos total)
Ingredients
The Core:
6 fish fingers
4 small corn or flour tortillas
1/2 avocado, sliced
1/2 cup shredded purple or green cabbage
The Mango Salsa:
1/2 ripe mango, peeled and finely diced
2 tablespoons red onion, finely chopped
1/2 jalapeño, seeded and finely minced
A small handful of fresh coriander (cilantro), chopped
Juice of 1/2 lime
A pinch of salt
The Chipotle Mayo:
2 tablespoons mayonnaise
1/2 teaspoon chipotle paste (or hot sauce, to taste)
A squeeze of lime juice
Step-by-Step Instructions
Cook the Fish Fingers: Preheat your oven or air fryer and cook the 6 fish fingers according to the package instructions (usually 12–15 minutes at 200°C / 400°F) until extra crispy.
Make the Mango Salsa: In a small bowl, combine the diced mango, red onion, jalapeño, and coriander. Squeeze over the lime juice, add a pinch of salt, and toss gently.
Mix the Chipotle Mayo: In a separate tiny dish, whisk together the mayonnaise, chipotle paste, and a splash of lime juice.
Warm the Tortillas: Heat your 4 tortillas in a dry frying pan over medium heat for about 30 seconds per side until soft and pliable.
Assemble: Lay out the warm tortillas. Add a base of shredded cabbage and avocado slices. Cut your cooked fish fingers in half and divide them evenly across the 4 tacos (3 halves per taco). Spoon the mango salsa over the top and drizzle with the chipotle mayo.
Enjoy your fresh, crunchy fish finger tacos! Do you have any other questions about making these, or anything else you'd like to cook today?
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Always like to ensure they're nicely seared on top:)Quote:
Originally Posted by rmcin626
Marco.