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Sous Vide Fish

Fish and chips (10 of 10)

Ahhh….. How the passage of time alters our perception of reality. We look backwards through grease splattered glasses and see ourselves biting through crunchy, crispy batter into flavoursome, chunky, freshly caught cod. This fishy delight accompanied by the most delicious ‘crispy on the outside, fluffy on the inside’ potato chips. This wonderful serving enjoyed every Friday in Holy Catholic Ireland by God fearing, clean living, cap doffing, hopeful people, who paid only one and sixpence to feed the entire family.

Was it ever thus? Or, has the ticking of the clock shifted the focus on the lens of reality? Why are so many chippers today serving such poor food? Like defrosted, grey fish, of dubious origin, encased in stodgy batter ,served with a ‘smaller than I remember’ bag of greasy chips. The average family needing appropriate paperwork and bank approval to afford a serving. Where has it all gone wrong? Why do we put up with these standards?

Mokkfish in pea soup (12 of 14)It’s your own fault. I didn’t write it. You didn’t see it, because it isn’t there. Yet planted in your mind is the inappropriate image. The awful picture of something that I didn’t compose and certainly didn’t intend. No. this is a food blog. I try to elevate your standards, not drag them into the gutter.

Salmon Sous Vide (6 of 7)“Sous Vide. What’s that?” “Is that some Spanish stuff?” “Boil-in-the-bag. Like they do on Masterchef”. Such were the reactions to my introducing Sous Vide to the cohort of the Great Unwashed that fronts as ‘my friends’. I did have a debt of honour to repay. So I needed to cook some Sous Vide Salmon and present it as well as I possibly could.

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