|We made breaded plaice fillets, served on Scandinavian rye bread with a fresh remoulade|
It is fresh outside. An autumn nip in the air. I am running about trying to find my makeup bag when Carmella arrives. Of course I am late. I wonder if I am ever going to get out of the door. Before we head off the cat needs feeding. She meows pathetically as though I haven’t fed her for a week. The chickens get last nights leftovers and Polly needs cleaning up after but I am not cross - she is just nine weeks old. I kiss the children and promise something delicious for supper to my husband. Goodbye, goodbye.. a day without children .. hurrah .. and we’re off. It’s going to be a fishy day.
Cambridge is just a fifty minute drive and we head to The Cambridge Cookery School. Today is all about fish. It’s a subject that I need some confidence with. I seem to stick to the same old, same old when it comes to cooking fish, with variations a theme, baked salmon, salmon teriyaki, fish pie and Lucas Hollwegs fabulous prawn risotto. Carmella and I arrive just in time.
We spent the morning learning to fillet fresh mackerel, and plaice. The fish are wonderfully fresh with bright eyes, dark gills and firm skin. They smell vaguely of the sea. I know that part of the reason I stick to the same thing over and over with fish is that I can eat only the freshest fish. The mere wiff of old fish and I flee the fish counter as though I am being pursued. We share our sources of fish with each other and I recommend Martins Seafresh. The fish I have had from them is the freshest I've ever seen, saving catching it myself.
We were finished by 2 o’clock, and I leave inspired. With no children Carmella and I have the perfect opportunity to sneak off into Cambridge, so like a pair of schoolgirls skipping double maths, we spent the afternoon shopping. I bought a new hat and bag, and some huge plump figs and I popped my head into Christ Church College. Sadly it was closing so I photographed the outside and decided that I must go to Cambridge more often, and I must cook fish more often.
Click below to listen to Tina's advice on how to make fresh mayonnaise.