Hello, and welcome to our first blog post.
We are the crab shed. Located in beautiful salcombe nestled in the south coast of Devon. We are a small sea food restaurant with a gorgeous view down the estuary offering the best that the west has to offer. Honest and ethical, seasonal and local, paying attention to the small things.
Here is where you will find out what we have been up to at crab shed. What we are cooking and why we should be eating certain species and leaving others well alone.
This month has been all about plaice. And they have been amazing! Some of our guests shared a whole plaice. Upwards of 3lb… beautiful.
Plaice are great. Sustainable and plentiful. The thing is, at the moment plaice are full of roe. So this makes them put on weight. Its only another few weeks and they’ll shoot this roe. Once this happens their weight drops and therefore are not so meaty and the demand for them is not there as much.
This allows the stocks to recover and so ensures a healthy bounty for next year. They are a good fish to start with if you are not particularly a fishy person. They have sweet meaty fillets. Four of them to be exact so they are great value for money too.
Poached, breaded and deep fried or just whole roasted on the bone like we did at the crab shed.
Try this next time you have plaice:
- Cook off about 20 mussels in a little white wine until they open.
- Pick the meat from their shells and chop them up, don’t mince them but just so they resemble a corse pate.
- Add them to some melted butter with some dill, lemon zest and salt.
- Place in the fridge to set.
- Take a plaice, head removed and Fins trimmed and lightly scored down the length of the body.
- Lay on an oiled tray and plaice… sorry place under a hot grill turning it over half way through cooking. You’ll know when it’s cooked as the flesh is stark white and the meat pulls away from the bone at the thickest part.
- Take a nice heaped dessert spoon of your mussel butter and lay on top for the last 3mins of cooking.
- Serve it whole on a large plate with new season potatoes with a few mint leaves run though them.
- Oh and don’t forget the wine. White of course. One from Alsace.
Here’s what we have been listening to in the kitchen this week:
Song of the week: smoked ice cream by newton Faulkner
Thanks for reading. See you next week.
The crab shed