In Kennebunkport, Maine, seafood is the main attraction. And no road trip to New England is complete without a stop at The Clam Shack, where award-winning food meets laid-back style. We enjoyed a meal here while passing through in the Lincoln MKX, and took time to delve into the story behind the shack.
Fish in a bag with lemon, fennel, olives and white wine sauce
Servings: 1 Time: 45 min
STUFF 1 free-range egg, beaten 100 g waxy potatoes ½ bulb fennel, trimmed and cut into wedges, frond reserved ½ lemon, finely sliced 5 cherry tomatoes, halved 1 drizzle olive oil 1 handful pitted black olives, halved 120 g firm fish fillet, such as haddock, halibut or salmon, from sustainable sources sea salt freshly ground black pepper 1 splash white wine
STEPS Bring a pan of salted water to the boil. Make a bag out of wide foil by tearing off a piece 35 x 45cm in size and folding it double. Fold three sides up, sealing it by brushing a little beaten egg onto the edges before you fold. Leave one side open.
Cut the potatoes into quarters (large potatoes into eighths). Drop them into the boiling salted water and cook for 6 minutes. Meanwhile, place the fennel, lemon slices, cherry tomatoes, oil, olives and fish in a large bowl. Season and gently combine.
Drain the potatoes, cool and add to the bowl. Mix everything together, scoop into the foil bag and sprinkle on the fennel fronds. Seal the remaining edge loosely and write the cooking instructions on it with a marker. Pop the bag in the fridge – it’ll keep there for a day or two.
All your partner needs to do, is heat the oven to 200ºC/400ºF/gas 6, unravel one side of the bag and pour in the wine. Reseal the bag, place on a baking tray and cook for 18 to 20 minutes (if the piece of fish is quite thick, it’ll need 25 minutes). Once cooked, place the bag on a serving plate and gently pierce to release the steam. The tomatoes and wine will have made a delicious sauce. Lovely with some steamed broccoli or green beans.
The glory of ikura!!! Screaming “OI SA!” While the waiter scoops more salmon roe than I’ve ever seen at once into a bed of rice. Hokkaido is a fucking magical place, everyone. At this restaurant, If you dint finish every single ikura, you have to pay a fee, out of respect for the fishermen who put their lives in danger to provide this glorious bounty, ha-ha. Don’t worry. We ate it all. The restaurant looked like a huge boat inside, complete with seagull sound effects.
At Hachikyou in Sapporo.
#sapporo #hokkaido #seafood #food #ikura #fish #otakuadventure #japan (at 札幌 「はちきょう おやじ)