Wednesday, 22 August 2012

Cod Loin Repast

Today Timothy Belmont got stuck in to a most toothsome loin of smoked cod, accompanied by creamy champ, baby leeks, fine beans and sauce béarnaise.

Never found wanting in the race for the food-trough, I donned the venerable nose-bag and this agreeable repast departed from the plate like snow off a ditch.

The cod, I am reliably apprised, was almost as expensive as sea-bass, at £17 per kilo, whatever that is in pounds and ounces.

It was baked simply, with seasoning and lemon, in tin foil.

So fear not, dear readers, the old grey cells have been rejuvenated!

No comments :