Time Travel....To Extend Your Weekend..

“How is it they live in such harmony, the billions of stars, when most men can barely go a minute without declaring war in their minds?” 
 Thomas Aquinas 

Red mullet and squid very Mediterranean, conjures up the last Greek holiday I had. It was the last never to return, far too hot for my puny skin. A bit like the red mullet really but with this dish the celery could be changed to fennel bulb which could be chopped into the sauce. Then all you need to begin the meal is a a glass of ouzo.

Red Mullet Fillets with Squid and Fresh Tagliatelle

For 4 persons

4 Red Mullets

500g Squid (small)

125ml Olive Oil

1 Onion (small)

350g Fresh Tagliatelle

2 Cloves Garlic

2 Tomatoes

1 Celery Stick

175ml White Wine

55g Butter

300ml Whipping Cream

250ml Water

Clean and wash the small squid, remove all black skin, dry on a paper kitchen towel.

Using the back of a knife (the top of the blade) turn it over so the sharp edge faces up. Scrape the mullet from tail to head to remove the scales and expose the skin. Fillet them, keep the livers and remove all the bones. You may of course get your fishmonger to do all this work.

Make a fish stock by peeling and chopping the onion, celery and tomato, crush the garlic in its skin then cook in a little olive oil for ten minutes. Do not allow the vegetables to colour, next add the bones mix in well ten add white wine and water. Cook quickly for 15 minutes then strain through a sieve.

Boil up the fish stock and allow it to reduce by half.  Now divide it equally into two saucepans. To the first add some cream and butter, season to taste and keep warm. Mix the red mullet liver in the second, pass through a sieve, season to taste and keep warm.

This really is a dish for a warm summers day. Cooked fresh combining the scents of the garlic and herbs with the sweetness of the smell of simmer squid rings.

Heat up some olive oil in a pan; add the small squid rings and cook. Sprinkle in some chopped garlic and parsley at the end of cooking and mix them with cooked tagliatelle.

Warm up a little splash of olive oil in a frying pan; put the red mullet fillets into the pan skin side first.

Cook for a couple of minutes; turn over the fillets and after one minute stop

cooking.

After cooking the pasta, divide the it and squid evenly amongst your plates, place the red mullet filets against the pasta and spoon on the two sauces. The liver oh just flash fry deglaze with Pernod or any other aniseed flavoured liqueur and serve on a little toast for a canape.

It’s hard to explain puns to kleptomaniacs because they always take things literally.

Time Travel This Weekend.

It's the only way to extend your weekend.
Better than a caravan stuck on the motorway and meet lots of interesting people.


Well Dr. Who always does.

I put on my shoes and I'm ready for the weekend
I put on my shoes and I'm ready for the weekend
I put on my shoes and I'm ready for the weekend
I put on my shoes and I'm ready for the weekend
Weekend, weekend, weekend

Calvin Harris or someone I've never heard of............................................