Casper promised to give Jan Cremer the "Floyd on fish" treatment tomorrow, can't wait to see a picture of that. In his "Cremer tapes" Jan allegedly boasts about everything fantastic about himself, but I bet he's never been wrapped around a fish before. This would sooner happen to Dimitri Verhulst, the Jacques Brel of Flemish literature. Not that Jan Cremer doesn't have his fantastic sides; before he had his Cremer tapes, he was on the Warhol tapes, and even on Dylan's basement tapes. Allegedly. And he was in a relationship with Jayne Mansfield. And he turned down Janis Joplin. Allegedly. Anyway, since it's Friday. I copy the recipe from a weblog called Foodporn, they describe it better than I possibly could, originally it was of course a BBC cook again:
"I love doing interesting things with fish. My favorite bizarre and unusual recipe with fish is a trout recipe, which is "Trout in Newspaper." You need black and white newspaper, which is harder and harder to find these days as they get more and more into color printing and color printing inks are poisonous, but you need black and white newspaper. And you take a whole trout and you slit it down the middle and you stick some herbs and maybe some sliced lemon into the middle of it. You fold it up in several layers of newspaper, make a sort of package essentially, a tight package of your trout wrapped in the newspaper. Then you hold it under a tap until it is completely soggy and wet. And you put it into a hot oven for about 25 minutes. And the outer newspaper will dry out. The inside ends up steaming it. The heat of the water will steam the trout. All cooking smells are kept inside that newspaper package.
chantrelle: Like parchment.
neil: Except it's much thicker. And the other cool thing that happens is then when you come with your scissors at the end and you cut the trout out of the newspaper, the skin and everything sticks to the newspaper and you get this perfect, absolutely perfect, pink trout. It takes the head and the tail and the skin and you just get this perfectly cooked and perfectly done fish onto the plate. And it's something I learned watching a TV episode of "Floyd on Fish" many, many years ago. [Keith] Floyd, another magnificently boozy English cooking show host. He went off to a trout farm and said, "What is your favorite recipe?" and they said, "Trout Newspaper." Then he put it into his book, Floyd on Fish, and I seem to remember he got something wrong. I always love that, misprints in cooking books are always interesting. At that point I think they said you cook it for, like, 10 minutes or something. We tried it and it doesn't work. You need about 1/2 an hour."
Just bought my NRC. And, according to your posting, I'm very lucky Jan's in black and white! Just a pity my man is flying back to NYC tomorrow afternoon, a couple of days earlier then planned. So it'll be just Jan, the fish, me and my point-and-shoot camera. I'll keep you posted.
ik mis ze nog wel eens die programmaas waarin Keith Floyd de kameraman als voetveeg gebruikt en ondertussen on the road ergens een goddelijk maal kookt als een soort van pre-pre-Jamie Oliver.
Ja, ik mis ze ook. En ook gewoon dronken voor de camera stond. En Casper, zorg dat je de rode lettertjes uitknipt!