Fish - Alan's Cookbook

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Sand dabs A simple and delicate fish with a delicious flavor. Fresh sand dabs Lemon Egg Pecans Flour Salt and pepper Oil I prefer sand dabs with the bone in. When they are cooked, the flesh peels off the skeleton very nicely, just by sliding a fork along the spine on either side. Grind pecan pieces to a coarse meal, and place in a dish. Whip an egg until it’s smooth, add the amount of salt and pepper you’d use if you were planning to scramble it, squeeze some lemon juice into it, mix again, and put in a separate dish. Sprinkle a layer of flour in a separate dish. Wash the dabs, dip them in the flour, then in the egg mix, then in the pecans to make a crust. The flour helps the eggs bind to the skin, so the crust doesn’t flake off as you fry the fish. Fry the dabs over medium heat, about 2-3 minutes, until a fork stuck into them goes clear through the thickest part near the spine and the gills very easily. Serve immediately. Serves: 1 per dab Cooking time: 15 minutes - 146 -
<strong>Fish</strong> with vegetables, olives and capers Very Mediterranean. <strong>Fish</strong> filets Spring potatoes Other vegetables Capers Provencale olives Grassy olive oil Salt and pepper Lemon Oil Optional Rosemary or lavender branches Use a nice firm white fish like halibut, or even shark. Carrots, celery, cauliflower, onions, leeks and a number of similar vegetables all go fine in this dish. Use what you like. I particularly love the large mature caper berries that are harder to find. Alessi is a wonderful brand. Clean, peel, cut to bite size, and cook the vegetables in salted water until they’re just done. Drain. Fry the fish in oil, squeezing on a bit of lemon juice and grating a bit of salt and pepper onto each side. Don’t overcook it. Put a piece of fish and some vegetables on each plate. Drizzle the good grassy oil over everything, and anoint all with a few olives and a liberal number of caper berries. A rosemary or lavender garnish is a wonderful touch. Serves: 3 per lb fish Cooking time: 40 minutes - 147 -
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Fish - Alan's Cookbook

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