Fishy

All gone - aftermath of a very fine lunch in Corfu, 2015 - © Kel Harvey

Just sifting through the rest of this weekends Financial Times - there is an excellent article on the Wirecard affair by the man at the centre of the investigations, Dan McCrum, which I recommend; as it shows just how precarious investigative journalism can be for the journalists themselves and how, through  telling and doubling down repeatedly on a big enough lie, the protagonists led a large, fantasy business for twenty years, involving billions of Euros of debt and the unknowing complicity of governments and markets. A significant proportion of Wirecard's business simply didn't exist.

From one fishy tale to another: Rowley Leigh's Recipe page in the same bit of the paper. Baked sea bass with plum and star anise compote, the list of ingredients of which contains such overpowering flavours it would better suit some very well hung game. I ask you; the king of fish plonked on top of what appears to be a dish of watery stewed fruit, not only does not appeal, it offends mine eye.

Bass, as anyone knows, is a subtle beauty of a thing that requires very little to enhance the experience of eating it. Cooked en papillote with a dash of dry white wine, salt, pepper and a little chopped dill: perfection - add nothing more, just eat. Even simpler and possibly the only true way to cook a fish like this, is do it the Greek way; grilled over charcoal, a squeeze of lemon juice and there you go - just add ice cold beer or white wine of your choice and enjoy. Compote my arse.