Plat du jour.
Head Chef Richard Allen's Blog
I managed to get out for a spot of fishing last night along with one of my senior guys Jon Wood and although a brisk wind continued to batter us relentlessly in Plemont Bay, Jon managed to get stuck into a gaggle of passing mackerel and entice them on to his hook while I tried in vein to untangle my line which seemed to be for most of the trip. I don’t know what it was but he just managed to make the whole thing look so easy. Un bating and re-bating with one hand while he puffed away at a skinny cigarette, wincing in the face of the spray from the sea. Even the birds got stuck into the fish as cormorants picked them off one by one, by this time I felt very inadequate and suggested a pint to ease the embarrassment.
We got the mackerel back and split them up, gutted, pin boned and butterflied them and stuffed them with lemon grass, sea salt, preserved lemon, garlic and coriander. After a good splash of olive oil we roasted the little mites in paper and foil. After a good glug of wine, fresh bread and stuffed jersey mackerel, I soon forgot my floundering at Plemont Bay and went to bed happy in the fact that I managed to get one thing right at least. It’s probably safe to say that’s the last time I will be aloud to fish with Jonny!