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Chris James's avatar

Love the prospect of the simple raw sea bass recipe: with Summer coming, any more like that would be welcome.

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Fiona Beckett's avatar

Will do my best!

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Anne from Saint Amans's avatar

Lovely stuff Fiona. And the vermouth piece and white negroni right up my street:) doing some research on french vermouths, and also making our own bitters for launch of artisanal Negroni de Saint Amans in a couple of months time if of interest? A bientôt Anne

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Fiona Beckett's avatar

Love to try that!

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Anne from Saint Amans's avatar

Bien sûr ☺️

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Nick's avatar

I love the fish-dish. The olive oil though…? That was very interesting angle. I’ve never considered it like that..but how do I define what I want? What’s the “vocabulary” that the supplier will understand so I don’t look like an IMbecile. And how do I KNOW what I’m getting?

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Fiona Beckett's avatar

Well it's basically a question of trust. First find your fishmonger! Does the fish look appetising on the slab - bright rather than sunken eyes and shiny iridescent scales. You don't need to specify the cut - any more than you do with a butcher - just tell them what you want it for and, in this case, where freshness is everything, find out when they get their deliveries - easy enough on the phone. If you don't have a decent fishmonger nearby you can always buy online from a company like Fish for Thought or The Cornish Fishmonger - again call and have a chat. Most firms, I find, long for customers to ring them up!

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