- Wednesday Will – Sole Fish Saltinbocca (for BIG Ben Jonson)Though a simple enough dish to make, timing, as nearly always when preparing fish, is essential. The first thing is to take sole filets and lay them flat. On top of each filet place a thin slice of prosciutto. Role the layer whole into loose tubes, fish on the outside, and secure them using wooded skewers or toothpicks. Next, peel and seed the tomatoes and hand puree them into a lovely, fragrant pulp.
- Wednesday Will: Hamlet’s Pan-Fried Sole
“To fry, or not to fry” is probably the most famous recipe line in the world and its chef perhaps the most widely interpreted. When well prepared, “Hamlet’s Fried Sole” has been described by some food critics as being a religious experience. Others note that Hamlet is fundamentally a Sophist cook, pointing to his question… Read more: Wednesday Will: Hamlet’s Pan-Fried Sole - Big Flavor, Small Price meals: Cous Cous with Mackerel, Glazed Carrots and Spring Onion
Once the sugar (or honey) starts to melt, in go the carrots peices, toss until well coated, maybe add a pinch or two of cinnamon, toss again, then a tiny bit of water, a tablespoon or 3, and toss until the fluid evapoates and carrots glaze-caramlize. You’ll have to use your nose here – don’t burn them but don’t leave them whimpy either. Just before mixing it all together, into the main bowl. - Wednesday Will – The Most Delicious Italian Shepherd’s Pie of Titus Andronicus“The feast is ready, which the careful Titus/ Hath ordained to an Honourable end.” Titus, 5.3 Often derided as Shakespeare’s sloppiest meat dish – even to the point of questioning whether “Shepherd’s Pie” was actually prepared by Shakespeare or an attempt by some lesser-known chef de garde manger to get promoted to the line –… Read more: Wednesday Will – The Most Delicious Italian Shepherd’s Pie of Titus Andronicus