lemonsole photos on Flickr

Friday’s Fish Dish, Vienna – Wien by widderson

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Rotzunge = lemon sole.

Dinner with Sperl, 4. Karolinengasse 13.

Sperl is a real, for several generations family run, *Beisl* , which is originally a pub with a small offer of food, cooked by a family member (usually the wife). Nowadays it’s not really clear where a pub ends and a restaurant starts. Anyway, eating at a Beisl is always a good choice if you want some typical Austrian honest food, and of course you get the famous Schnitzel there, too … :)

_________

note for John:

you won’t count calories here, will you? There aren’t that much :)

Sole Limande by Renée Suen 孫詩敏

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steamed lemon sole on a ragoût of baby shellfish, leeks and golden potato, with Raz el hanout sauce

tongschar-met-ravigotte-saus en zeekraal by Don Pedro de Carrion de los Condes !

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tongschar-garni by Don Pedro de Carrion de los Condes !

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met ravigotte saus en zeekraal

Fish II: Crab, Oyster, Eel, Mussel, Lemon Sole, Halibut, Prawn, Sturgeon, Trout, Sprat, Brill, Escallop, Lamprey, Whitebait, Lobster, and Dover Sole from Mrs. Beeton's Book of Household Management. Digitally enhanced from our own 1923 edition. by Free Public Domain Illustrations by rawpixel

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Free download under CC Attribution (CC BY 4.0). Please credit the artist and rawpixel.com.

Antique illustrations from our own 1923 edition of Mrs. Beeton's Household Management or Mrs. Beeton Cookery book edited by Isabella Beeton. This book was known as "an extensive guide to running a household in Victorian Britain" that described the arts of making and keeping a comfortable home. This book was a fruitful source for household chores and cookery. The mouthwatering illustrations of delicious food and tasty pastries were designed by skillful artists. We have digitally enhanced these plates into high resolution printable quality. They are free to download under the CC0 license. Also, these illustrations are free to use for either personal or commercial purpose.

Higher resolutions with no attribution required can be downloaded: https://www.rawpixel.com/board/1266632/mrs-beetons-household-management

Wet Fish Counter - Morrisons Cambuslang by Thomas & Sarah Cook

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My old department (now left - working for First ScotRail)

Melrose by Mr Utterly Wrong

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To Brighton by train.

Rode to my old school, yes it’s very much like Hogwarts.

Oysters and lemon sole for lunch.

C’mon Engerland!

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#instafish #pescatarian #oysters #lemonsole #oysters #brighton #lancingcollege

#wine #instawine #vin #vinho #wein #vino #sauvignonblanc #winepairing

#mybrompton #brompton #bromptonbicycle #bromptonbike #orangebrompton #londoncycling #bikeride #bromptonlondon

#eeeeeats #instafood #londoneats #londonfood

n327_w1150 by Biodiversity Heritage Library

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A history of the fishes of the British Islands

London :G. Bell,1877-1878.

biodiversitylibrary.org/page/52689862

Food Photography Project by grahamwiffen

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The Hive Beach Café Cookbook - Montage

As many of you know I have been working hard on a food photography project for the last 3 months. I am glad to say that the project is finished and is already a great success. The book will be published and on sale from December 1st.

Thanks to everyone for your comments of support over the past few weeks. Its been great fun working on such a project, although I have sorely missed the landscape work. I'll be getting back to that very soon.

The challenges of getting the food to look right, under studio conditions where the heat is drying out the dish every second that passes, has been a fun one to master. Processing these style/type of shots has also been very different and it took many attempts to really get the final shots looking good.

The book not only includes food photography, but also landscapes, people and portraits, so its been involving many different photographic techniques and skills.

The majority of the food shots were taken in a mobile studio setup, using daylight bulbs and reflecting boards and diffusers. The camera used was a Nikon D7000 and the majority of shots were taken with a Nikon 105mm Macro lens, which is a truly superb lens.

This montage shot will be used within the book, but shows the variety of dishes off really well.

Website/Blog

Find out more here

n59_w1150 by Biodiversity Heritage Library

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Our country's fishes and how to know them

London :Simpkin, Hamilton, Kent & Co.,[1902]

biodiversitylibrary.org/page/20965825

Lemon Sole / Lomre by Asbjørn Hansen

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(Microstomus kitt)

Nordre Spro, Nesodden, Norway

Lemon Sole by Michael T.

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Sauteed Lemon Sole:

- lemon sole, cauliflower and hen of the wood risotto, arugula grapes, pine nuts.

When this plate appeared in front of me the night was winding down, and I had may be a bite left in me. My dining companion - former Sous-Chef at db Bistro Modern, mind you, said: "Chef must have prepared this himself for you"... I asked how would he know, and he just suggested I try it. I did... and then for a brief moment the Earth stood still for me - I have never had fish cooked like this before. Lemon sole is not the ingredient I I know a lot about, but it appeared particularly delicate both in texture and in flavor. I still can't figure out how Chef Muller sauteed it like this - there was nothing to add, and nothing to take... They say perfection doesn't exist - a statement I don't completely share. Perfection can't be duplicated, or achieved on purpose - at least in my case, but may be someone can do it? In the world of fish preparation someone can, I think....

Chef Muller was kind enough to stop by my table, after what appeared to be an extremely busy night - I can only thank him one more time for an amazing dinner, and especially for taking time to prepare a plate for a solo diner.

We struck a conversation: Chef Muller told me about his plan to run in the New York City Marathon - an undertaking I greatly respect, especially when it's done for a good cause - Chef Muller chose Malaria No More as his charitable partner.

Noteworthy: Chef Muller ( runner # 16563) finished the marathon race, and well ahead of his personal schedule: his time was 03:38:57 ( 08:22 minutes per mile) - his original game plan called for 8:30 minutes per mile, BTW. ( source: Official New York City Marathon Results

Chef also asked me if I would run with him - I offered to run one hundred meters.... He then said: "Run we me next year, and I will teach you how to cook Lemon Sole". It got me thinking...

I have to articulate it one more time: seemingly humble plate you see above is an absolute masterpiece - brilliant work of a talented chef, based on years of classic training and passion for what he does.

Please take a look at the entire db Bistro Moderne set.

& Chips and Coke on the side by Rusty Marvin - JohnWoracker.com

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AADO7400 - Well Chips, Sun and a Coke the healthy way to go !

HaPpY Sunday have a good one

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