Synopsis

I 'ope that you are injoyin' awl mi recipees, don't forget to tell awl of yoa friends, if you've got any that is. Rememba there is a dictionary foa fick norverners postid on the tenf of august (10.08.11) which will explain proppa language so you can understand my philosiphi an' uvva stuff. Tell awl of yoa friends to become 'members' oa followers. The recipees will be postid like startas, main, desserts oa any uvva way that I feels like so you can dip in an' awt.

I am addin' a few extra in the next day oa so becawse I go back to fraance tomorra foa moa research. It's difficult to post ova there becawse the frogs aint exactly up to speed wiv technology: awl they fink abawt is wine, cheese, bread, eatin an' shaggin'.

Bass wiv Vanilla (Madagascar)

Ingredienz

Imperial                                                         Metric

Too paand fillits of sea bass                           900grms of filleted fresh sea bass

Too ounzes of butta                                        50grms of butter

One tablespoon of green peppacawns            15grms of fresh green peppercorns

Free fluid ounzes of mandarin eau-de-vie      75ml of Cointreau, orange liquor

Nine fluid ounzes fish stock                           250mls of fish stock

Seven fluid ounzes of double creem               200ml of double cream

One vanilla pod split lenfways                       1 vanilla pod split lengthways

Arf a lime an’ parsley                                     1lime cut into wedges, chopped parsley

Mi bird ‘Mota’ likes to give mi this one aswell becawse she claims it lenfens the act of lovemakin’. I think its a load of bollox, cawse its just as easy to pop a viagra if the old boy lets you daan. Anyway, these vanilla sawses ‘ave been araand foa a wittle while in the UK, particularly in fashionable Chelsea, but ‘Mota’ claims that they ‘ave been as common as muck in Madagascar foa centuries. If possible awlways use fresh vanilla an’ peppacawns but the dried varieties are acceptable. Becawse of my vaast kitchen I awlso stock ‘mandarin eau-de vie’ but ‘cointreau’ can be substituted especially if you live in the norf.

De-scale, clean an’ fillit the fish, season well wiv sawlt. Melt the arf of the butta in good strong pan, add the fillits flesh daan foa one minit until slightly coloured, turn the fish an’ cook foa a furvva minit. Then, add the peppacawns cook foa a minit to bring out their flavva. Poa in the eau- de-vie an’ flambé. Remove the fish an keep warm.

Add the fish stock to the pan an’ reduce until a syrup ‘as formed. The seeds can be scraped from the vanilla pod stirred into the mix along wiv the creem. Cook foa about one minit finally whiskin’ the remainin’ cubes of butta. Poa the sawse ovva the fish an’ garnish wiv lime wedges an choppt flat leafed parsley.

Any dense fish can be used in this dish such as trout, sea bream oa even dovva sole. The sawse does seem very sweet an’ rich but it really is a winna, believe me.