Hook, Line and Sinker

Even though there’s a global economic crisis, Nick Duigan suffered an ultralight plane crash and Andrew Hart has put on several kilos during the off season – it seems nothing can keep Hook, Line and Sinker down! Back for another season of silly fishing and even sillier fish!

Our first shoot for 2009 was pushed back a few weeks because of an incident involving Nick, his father and an ultralight aircraft on Flinders Island in the middle of Bass Strait. To cut a long story short, the plane fell out of the sky, Nick and his old man were banged up but still alive. So while the big man recovered in hospital, the Hook, Line and Sinker department was left to wait for a full recovery… which we are all happy to report has occurred and now the crew is back fishing.

With the first episode on air April 4, we have already had a couple of big trips away, including mako shark fishing in Tassie, a day marlin fishing in Bermagui (and actually catching one!), fly fishing for trout the way they did it 100 years ago and trying to catch a trout on the dry fly behind the back of our remote control boat, the Cindy Maree. Future trips include a mission for a metre-plus barra in the NT, big snapper in South Australia and catching up with the Wilson Boys in the town of 1770!

It’s all good and it’s all set to be the biggest and best year of Hook, Line and Sinker yet, so make sure you tune in every Saturday from April 4 and keep visiting the website often!

See you soon,
Nick and Andrew

What you’ll need:

• 3/4 cup of cornflour
• 1/4 cup of self-raising flour
• 2 cups soda water
• Handful of ice
• 3 egg whites
• Salt and pepper

Method:

This is one of the simplest ways to create a light and tasty batter.

In a large bowl add soda water to corn and self-raising flours. Beat egg whites to soft peaks and add to bowl. Add rest of ingredients and mix well until mixture is lump free, the ice will cool the batter. You can also do this by putting it in the fridge for a short time before cooking the fish.

Coat flathead fillets in mixture, add to hot oil (190°C), cook for only three minutes.

For more favourite Hook, Line and Sinker recipes, check out our book – available for purchase on our merchandise page.

THE BASIC THERMIDOR:

What you’ll need:

• 1 cup Betta milk
• 1 small onion
• Few cloves
• 1 bay leaf
• 30 gram butter
• 2 tablespoons of flour
• Chopped spring onions
• 1/2 cup dry wine
• 1 cup Betta cream
• 1/2 teaspoon mustard
• 125 gram pecorino cheese

THE PESTO DERIVATIVE:

Same as above, just add 2 tablespoons pesto, a handful of cheddar, a handful of parmesan and some salt and pepper.

Method:

Add bay leaf, cloves and onion to milk and bring to the boil.

In a separate saucepan heat butter and flour to create a roux.

When flour is cooked out of roux, slowly add milk and stir. Add wine, mustard, pecorino cheese and chopped spring
onions, continuing to stir. Pour over crayfish meat, add a handful of cheese over the top.

Now for some super scrumptious sauces that also go well with a cray.

Sweet Chilli Sauce

What you’ll need:

• 1/3 bunch of coriander
• 1 stalk lemongrass
• 3/4 cup palm sugar
• 1/4 cup rice wine vinegar
• 4 red chillies
• 4 green chillies
• 100ml lime juice
• 2 cloves of garlic
• 2 tablespoons chopped ginger
• 1/4 bunch of mint
• 1 cup of water

Method:

Roughly chop chillies, lemongrass, coriander, mint, ginger and garlic. Place in a medium saucepan with remaining ingredients and simmer over a low heat for about 15 minutes.

NB: You may need to add more water if the sauce reduces too quickly.

Cocktail Sauce

What you’ll need:

• 1 cup mayonnaise
• 1/3 cup tomato sauce
• Cracked black pepper

Method:

Place mayonnaise in bowl with tomato sauce and pepper. Mix thoroughly.

Wasabe Soy Vinaigrette

What you’ll need:

• 2 egg yolks
• 2 tsp wasabe paste
• 1/4 cup good soy sauce
• 1 cup olive oil

Method:

Place egg yolks, wasabe paste and soy sauce in a bowl (or blender) and combine. Slowly whisk in the olive oil until all ingredients are thoroughly mixed.

For more favourite Hook, Line and Sinker recipes, check out our book – available for purchase on our merchandise page.