Something to chew on. And did you ever try gremolada?

 

(this post starts at the bottom)

Hi Richard

Thanks for the compliments.

If you keep your fingers Xd, you might see the price of those razors coming down.

For someone who loves whelks to say the razors are a touch chewy… hmmm…. !!

Alistair

PS to Jilly

Make a note to review price of razors

 

From: Richard [mailto:Richard]
Sent: 08 June 2012 22:19
To: ab@thefishsociety.co.uk
Subject: Re: Order no. 72999

No problem, my wife scoffed the lot and I reheated one in touch of butter. Great stuff. Repeat order to come
Al caprawn stunning and will buy again
Razor clams ok bit pricy as I love mussels and may try other clams next. Touch chewy and steamed for 2mins.
Great service and sure we will become frequent (ish) customer as superb products
From: Alistair Blair [mailto:ab@thefishsociety.co.uk]
Sent: Friday, June 08, 2012 09:00 PM
To: Richard
Subject: RE: Order no. 72999

Richard

Clams – fine

You could reheat those whelks. Just don’t overdo it – they are already cooked.

Alistair

 

From: Richard [mailto:Richard]
Sent: 08 June 2012 10:34
To: Kim@thefishsociety.co.uk
Subject: Re: Order no. 72999

Thanks kim,
The clams are open and as defrosting opening more is this ok?
With the whelks are they cooked and able to go in a salad or do they have to be cooked like the recipe
From: Kim Hothersall [mailto:Kim@thefishsociety.co.uk]
Sent: Thursday, June 07, 2012 02:24 PM
To: Richard
Subject: RE: Order no. 72999

I would take it out of its packaging

Kind regards

Kim

From: Richard [mailto:Richard]
Sent: 07 June 2012 13:19
To: Kim@thefishsociety.co.uk
Subject: Re: Order no. 72999

Hi, fish arrived fine. Quick question
Should I take out of package to defrost or best to defrost in sealed pack?
From: Kim Hothersall [mailto:Kim@thefishsociety.co.uk]
Sent: Wednesday, June 06, 2012 01:20 PM
To: Richard
Subject: RE: Order no. 72999
for two Al Caprawns:

1 small lemon

1 clove garlic

small bunch of parsley, roughly chopped

Scrape the zest (just the outer yellow skin – no pith) off the lemon. Peel the garlic clove and chop a little. Now chop these and the parsley all together so they blend, very finely indeed. Spend five minutes chopping! This is gremolada.

2 tbsps olive oil

1 Heat the oil in a pan big enough to take both prawns lying down. When hot, add the prawns, moving them round the pan. Give them about 2 mins each side .

2 Squeeze the lemon juice onto the prawns and continue cooking for a further 30 seconds each side. They should now be cooked to perfection. DO NOT OVERCOOK – THEY WILL TOUGHEN!

3 Sprinkle the gremolada over the prawns and toss them in it to spread around.

For even more zest, add a small quantity of chilli pepper.

When eating, you may care to remove the alimentary tract which runs the length of the prawn tail, surprisingly high on its back. This is how. Remove the shell. Then, tuck the point of a knife just a couple of millimetres into its meaty neck (recommend blade facing outwards away from the prawn), and cut down the back from the neck to the tail. This slit should give access to said canal, which should pull out all in one, or nearly.

Enjoy!!

Kind regards

Kim

 

From: Richard [mailto:Richard]
Sent: 06 June 2012 11:55
To: Kim@thefishsociety.co.uk
Subject: RE: Order no. 72999

Blimey you are incredibly quick,  look forward to order,  this is one-off in terms of the monster prawns and razor clams (b’day meal) but likely repeat business on fish which is poor quality at supermarket and local fishmonger closed.

Just out of interest do you have any recipe’s directly linked to the al caprawns

Best regards

Richard

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