River Cobbler or to give it its correct name Pangasius
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| Cobbler in Fennel & Garlic Sauce |
is farmed in Vietnam, I found it about 5 years ago in
my local supermarket and bought it as a cheaper
alternative to smoked haddock. I found it tasted nicer
and had no bones and I've been buying it on a weekly
basis ever since.
I have River Cobbler at least twice a week and I love it,
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| Roasted River Cobbler |
my smoked River Cobbler and scrambled eggs.
At present I am finding it more and more difficult
to find the smoked variety, if anyone out there can
throw any light on the reason why I would love to
hear from you.
to find the smoked variety, if anyone out there can
throw any light on the reason why I would love to
hear from you.
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| Smoked River Cobbler Salad |
If you are having unsmoked the best way to cook it is in a pan with some melted butter on a medium heat for about 5 minutes each side, before turning it over grind some black pepper and sea salt over it, turn it over and do the same on the cooked side.
If you are having smoked River Cobbler for your breakfast cook in the same way without the seasoning, then set it aside somewhere to keep warm. Put some milk and 2 eggs into the butter and fish juices and gently whisk, place back on the heat and cook as in normal scrambled egg.
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