Tulip's Kitchen: Smoked Vitenamese River Cobbler

Thursday, 2 October 2008

Smoked Vitenamese River Cobbler

We love fish...when I say 'we' that will be just me and Paul, the kids won't entertain fish unless its in finger form (homemade of course!).
I am trying to get away from the usual cod and haddock varieties so when i fancied smoked haddock I asked my fishmonger for an alternative and she suggested this.
£6.99 per kg as opposed to £10.99 for smoked haddock.

That Bee has a lot to answer for....

...she's created a fishy cabbage cooking monster

It was firmer and more filling than the haddock and took a little longer than my salmon dish does. For that it takes 8 minutes for two fillets on full power in a 850 watt. The river cobbler was cooked for 10 minutes, sat on a bed of finely ribboned sweetheart cabbage with a knob of butter and cracked black pepper on top...Delish!!!

2 comments:

Marie Rayner said...: So, is River Cobbler the name of a fish Tulip? I've never heard of it!! We no longer have a fish monger in Paddock Wood. I shall have to search one out.; 2 October 2008 at 07:00
Tulip said...: The fish is called Vitemamese River cobbler..it was on special in Tesco last week. ;-); 2 October 2008 at 16:22

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Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.