<u>Young Barbel with shallots and mushrooms</u>:
a barbel approx 1 1/2 lb
butter, salt, pepper, chopped fresh parsley
2 shallots
2 oz mushrooms, finely chopped3-4 tablespoons of breadcrumbs
1 glass of white wine
juice of 1/2 lemon
Make a couple of incisions in the fleshy part of the back of the fish and put in a well buttered casserol dish. Add salt, pepper, parsley, chopped shallots and mushrooms. Sprinkle the breadcrumbs over the top of the fish. Add the wine and lemon juice and cook in an oven at 150 C for about an hour, basting regularly.
<u>Young Barbel Meuniere</u>:
Small barbel about 8 - 12 oz (sometimes difficult to find, but fishing maggot on the tidal Trent at Collingham usually produces a few)
Salt, pepper, flour, butter, lemons
Make a couple of cuts in the back of the fish, sprinkle with salt and pepper and roll in the flour. Fry in some of the butter for about 5 minutes a side, or until done to taste. Add some more butter to the butter remaining in the frying pan and heat until it begins to bubble. Pour over the fish and serve.
I haven't tried the first recipe yet.