Delicious and aromatic French tarragon and fresh horseradish augment fried pike to a completely new level.
Make sure that you use French tarragon! Once I accidentally bought Russian tarragon, because I never imagined that it would even be sold. As Wikipedia notes about the Russian tarragon, it “is widely considered useless as a culinary herb”. Continue reading “Tarragon-Horseradish Pike”
Do you see red at the fish market? Why don’t you swap the dull red with fresh and delicious wild fish.
Long and strong salting sucks the liquid from the pike, and firms the meat. So you may not cut wide flashy slices from this Icehouse Pike. However, you can create nice and tasty savouries with pike on a rye bread or on a boiled egg. That is, once you wait for a couple of weeks. Continue reading “Icehouse Pike”
We just thought that we discovered a cross of a parrot and a pigeon in Alicante, Spain. Apparently it had been coloured for competition purposes, so no hybrid to our disappointment. Also, it was ringed.