I’m slightly annoyed today, that the notes I made to WordPress via my iPhone last evening have just disappeared, this is becoming quite a frequent event, and yes, its happened again.  Just hoping that if I give my my web-cobbed brain and inner sole a good trawling with a net, something may just come a tumbling back into its correct plaice.

So, today my blog comes from an alien kitchen on the waters edge here in Brixham, the recipe I’m trying to re-create is by the talented Dan O’Doherty, as featured above, from the famous Duck & Waffle Restaurant which is a perch’d high above on the fortieth floor of The Heron Tower, London.

(If you haven’t noticed yet, some words have been given a twist with really bad fishy puns, well, to be frank, thats all part of todays irony)

I promise I won’t ling’er too long on this subject, but, instead of my many usual senior blonde-ray moments I’l keep the bull’huss to a minimum, and give this story a bit of a turbot charge before I begin to start Breaking the ice.[1]

A whole baked Sea Bass (from Aldi and not one from Evelyn Harpers Drawer [2]) with spring vegetables will hopefully look as brill on my plate as much as his picture bream’s in the recipe book, I’l keep from floundering and carping on too much and make sure I mullet it over properly before I start to even think about skate’ing on very thin ice, perhaps I am tope’ing for far too much from this?

Right, the Bass has been split down through its spine and the pin bones removed, potatoes, tomatoes and the courgettes are now blanched, all that remains is a case of buttering them up, adding them back into a sturdy stock, reduce it to the thickness of a grey thick lipped mullet and to get myself skate’ing back into action, this whole dish looks like a ray of sunshine and not the cods pollacks as many might think, just imagine how much squid you’d have to pay for it in a restaurant?

 I’m not quite so sure that any of you are actually hooked on this blog and that its starting to wear quite fin’ly, so, I shall stop procrastinating and talking scallops, come to think about it, so, as i just heard someone quote for fucks hake shut up, I’l agree that i think that we have all haddock enough, and infant to be honest, I think it was really eel’y quite bad.Have a lovely fishy Friday folks, I have had a whale of a time today.                                           ….. Courtesy of the Happy Hooker

[1] Frasier (S2, Ep20)                                                                                                                                     [2] Evelyn Harpers Defence, (S5, Ep20)