A couple of weekends back, I took some of Hayden’s Dovers out the freezer and barbecued ‘em.
Kept ‘em moist by spraying them periodically with agua de Lourdes - a Spanish concoction of olive oil, water, apple cider vinegar and salt.
Melted a whole pat of butter. Added the juice of a couple of lemons. Chucked in some capers.
Not quite a classic meunière, but bloody lovely all the same.
Bon dimanche,
Nick
PS - the fish lands at the market on Wednesday mornings, as you know, but you can start building your Wylde box now….
