It’s a beautiful pre-summer day and there were some fresh looking sardines at Intermarché in Realmont.
A bit early to be thinking “summer lunches” but we need cheering up, so I bought three each–juicy ones–and butterflied them.
We had them baked with a simple fennel salad which cuts the richness of the sardines.
Butterscotch is still not well–in fact poor mite–she’s worse and so thin.
Butterscotch aka little Mother
She wants to eat and to go on as usual and doesn’t understand why she can’t.
She came out into the garden this morning while we did the exercise routine with our friend Flo and was “with us”–as cats often like to be.
Going over to Flo she did one of those wonderful cat “rolls” they do for you– “it’s a greeting” Meredith says.
She managed it and even did a return roll–that lifted our spirits.
She is twelve now and some systems seem to be failing her.
“On s’attache”–“you grow fond”–of your pets and it’s hard.
Here’s the recipe to cheer you up after reading this!!
For 2
6 firm and fresh sardines–butterflied (see below)
100gms/4 oz wholewheat breadcrumbs
1 tablespoon parsley–chopped
2 garlic cloves–chopped fine
1 tablespoon of capers–chopped
a pinch of dried oregano
3 tablespoons olive oil
salt and pepper
Heat the oven at 180°C/350°F/Gas Mark 4 if using.
Butterfly filleting is a bit of a business but rewarding.You’ll need a
chopping board and plenty of kitchen paper. Have a pair of
scissors to hand and a plate to receive the fillets. Make sure
there are no scales left on the fish, then with the head in your
left hand and the body in your right, gently pull the head off
and as much of the innards as possible from the tail end. Use
the scissors to snip along the belly, then with your left thumb
coax out the rest of the innards. Place the fish, belly down, on
the board and press gently up and down the backbone with
both thumbs. Flatten the fish as much as you can with three
fingers of both hands. Lift and snip off the small fin, then snip
the backbone at the tail end and, with the left hand, draw it
carefully away from the body, taking care not to take too
much of the flesh with it. Voila! You have a butterfly fillet.
- Wash and dry the fillets
- Place a sheet of foil on a shallow baking tray
- Using a brush if you have one it spread it with a tablespoon of oil.
- Place the fillets on the tray.
- In a bowl combine the breadcrumbs, parsley, garlic, capers, oregano and season with the salt and pepper.
- Pour over a tablespoon of olive oil and mix it all together thoroughly.
- Spoon the mixture evenly over the fillets.
- Drizzle over the remaining olive oil adding a little extra if you feel it needs it.
-
before baking
- Bake for 15 minutes.
-
and–after baking
I let them have a minute under a hot grill this morning to finish off.
Robin Ellis 
Robin,
This looks scrumptious. I always get these posts just about lunch time and they make me so hungry.
I am worried about your cat.
Can’t wait to see you,
Love, Francia
Thanks Francia,
Us too!–see you soon.
rxx
Butterscotch looks like such a sweetheart. Sending a BIG {HUG} her way.
Thanks Paula–I’ll be sure to pass it on!
Robin:
I feel for you regarding Butterscotch. We recently lost one of our two cats to kidney failure. She was 17, and we knew it was coming but still…
I wish her (and you and Meredith) all the best – and thanks for the recipe. ‘Ts the season for oily fish under the grill!
Thanks for your good wishes, Rob–and I’m sorry you lost your cat.
Poor little mother, it’s so hard to see beloved pets in pain or unwell; what does the Vet say? My sister’s young cat Willow returned home a little while ago after having gone missing for 3 days. Sadly, she was dragging her back leg with the paw hanging off and this had become terribly infected so the Vet had to amputate her leg. It was awfully traumatic, for poor Willow and all the family, especially the children. Happily she has adapted brilliantly and is getting around amazingly well … except for her little 6 year old owner, Laurie, who thinks a name change to ‘Jake’ might be a good idea!! Best wishes for Butterscotch; really hope she starts to recover soon as it’s difficult to be happy when one of our pets is sick.
Thanks Karen–hope “Jake” continues to thrive!
Great recipe, Robin. My thoughts are with you, Meredith and the kitty.
Thanks, Barbara–hope your journey back was less of a pain!
Hello Dear Robin,
Hope Butterscotch get’s better and have many years,nice to hear something of her.
When cats are Ill it needs time.Are the kidney’s ok, because in many cases that’s the weak point by cats
12 age is still not so old, my previous pussycat was almost 19 when she passed. I still miss my previous cats.I have one now of almost 7 her name is Puskepuske, time go’s so quickly.
Many regards from , Chantal(Antwerpen -Belgium).
You are right, Chantal–12 is too young. Regards to Puskepuske!
Hello,Thanks Robin and give Butterscotch a big hugh and you have one of my Puskepuske.
Chantal.
I really like that fennel salad. I tried it first from the other recipe, Pollock steak with rosemary and anchovy. All your recipes are so yummy!
All the best to Butterscotch, so sorry he is sick.
Thanks Carmen–I’l pass on your good wishes to Butterscotch!
Sorry about your cat – give her our best wishes
Chris
Thanks Chris.
I will give her good wishes, of course.
dear all, hope your Butterscoych gets better.We have two cats left Lala & Poppy. Over the last 5 years we have lost four cats. starting with Scraggy, then our darling Jezabel, ending with the shock death of Tom. They alldied in my arms except poor scraggy who Ifound in his box.Although he was incontinant & looking like a hobo we adored him, especially Stan who was so distressed he couldntget back to work that day when I told him. I really hope your cat lives as long as possible . Bless your pusses. ypurs sincerely bev
Poor Butterscotch, please give her all our love.
Pam, Dom, Deming, Oliver xx and Georgie xx
Thanks, Pam–I did!
ps. had the good fortune of reserving your cook book via amazon .Cant wait till publication date but will continue to follow your writing on line .b