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A fishy’ dinner suggestion from the Great British Chefs website

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Roasted halibut with buttered leeks and langoustine bisque sauce

by

Adam Gray

 

Ingredients

Method

  • Place a shallow saucepan over a medium heat and add half of the rapeseed oil and the excess shells from the langoustines
  • Sauté the langoustine shells for 4–5 minutes until they turn a light pink colour. Add the bay leaf and lobster bisque soup. Bring the bisque to the boil then reduce the heat to a very gentle simmer
  • In a separate saucepan, add half of the unsalted butter and heat gently so that the butter starts to foam. Add the shredded leeks and a tablespoon of water
  • Cook the leeks for 2-3 minutes so they are soft and just cooked, then set aside. Pour the remaining oil into a non-stick, ovenproof frying pan and place over a medium heat
  • While the pan is heating up, preheat the oven to 180°C/gas mark 4
  • Season the halibut fillets on both sides with the salt and pepper then add to the frying pan. Pan-fry for 2-3 minutes on one side until golden brown, then turn the fillets over
  • Place the frying pan into the oven and cook for 4 minutes, or until the fish is just cooked through
  • Remove the bisque from the heat and pass through a fine sieve into another saucepan. Return to the heat and bring back to the boil. Slowly whisk in the double cream, then the remaining unsalted butter to form a bisque sauce. Check the seasoning
  • Add the langoustine tails to the bisque sauce and leave to cook for 1-2 minutes. Remove the pan from the heat
  • Combine the chopped chives and the cooked, shredded leek, then spoon onto plates to form neat piles. Place the halibut fillets on top
  • Arrange the langoustine tails around the halibut and spoon over a little of the bisque sauce. Serve immediately

 

 

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A fishy’ dinner suggestion from the Great British Chefs website

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Monkfish scampi in beer batter with wild garlic mayonnaise

by

Pete Biggs

 

Ingredients

Wild garlic oil

Mayonnaise

Garnish

Method

To make the wild garlic oil, wash and blanch the wild garlic for 35 seconds in heavily salted water. Strain and refresh in ice cold water before straining again and patting dry.

Roughly chop the wild garlic and place into a blender with the rapeseed oil. Start on a low speed and slowly increase to a high speed for 30 seconds to 1 minute until the oil turns a vibrant green.

Pass the oil through a fine strainer and then coffee filter or muslin before storing in the fridge until required.

For the mayonnaise, whisk together the egg yolks with the mustard and vinegar. While still whisking, pour in the wild garlic oil in a steady stream to ensure that the oil emulsifies into one with the egg mixture to form a mayonnaise. Reserve a small amount of the oil to garnish the final dish.

Once all the oil has been added, season to taste with salt and pepper and store in the fridge until required.

To prepare the beer batter, whisk together the flour, yeast, salt, sugar and beer. Once the mixture is smooth, leave in a warm place for 10 - 15 minutes to activate the yeast. Move to a cooler place until ready for frying. 

Dice the monkish into 2cm chunks, lightly coat in the extra flour and then dip in the batter to cover. Deep fry at 190°C until golden brown, for around 2-3 minutes.

 Place a generous amount of the wild garlic mayonnaise in the bottom of each bowl, followed by the crispy hot monkfish, rocket, watercress and drizzle of wild garlic oil.

 

 

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A fishy’ dinner suggestion from the Great British Chefs website

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Sea bass with prawn tortellini, fennel purée and white wine sauce

Ingredients

 

Roasted sea bass
Pasta dough
Prawn tortellini filling
  • 12 king prawns, peeled, cleaned and chopped into small pieces
  • 30g of breadcrumbs
  • 50ml of double cream
  • 1 dash of lemon juice
  • 1 egg, lightly beaten
  • olive oil
  • salt
  • 30g of butter, melted
Fennel purée
  • 2 bulbs of fennel, finely sliced
  • 20g of butter
  • 100ml of double cream
  • 200ml of full-fat milk
  • salt
White wine sauce
  • 100ml of white wine
  • 1 shallot, peeled but kept whole
  • 25ml of white wine vinegar
  • 180g of butter, cold and diced
  • salt
Garnish
Method

For the tortellini, place the flour into a food processor, pulse and add the eggs and yolks, one by one. Stop processing as soon as the mix comes together, you might not need all the eggs, and if you accidently add too much, thicken with a little flour

Tip the mix out onto a floured surface, knead for 3-5 minutes or until smooth. Divide in half, wrap in cling film and allow to chill in the fridge

 

For the tortellini mix, place the pieces of prawn into a bowl and add the breadcrumbs. Add the cream and mix until well-blended. Season with salt and a dash of lemon juice

 

Shape the mix with your hands into 8 small balls and refrigerate until required

 

Roll the pasta dough through a pasta machine, starting from the widest setting, and gradually going down the settings so that the arrow is between 0 and 1. Repeat the rolling process on the last setting to ensure there is a consistent finish to the thickness of the dough. The pasta should be dry, but with no cracks and slightly elastic

 

Cut 8 circles of the pasta using a 7cm pastry cutter. Use a pastry brush to coat the edge of the circles with egg wash, so that the tortellini will seal

 

Place a ball of the prawn filling into the centre of each round. Enclose by folding each round of pasta in half to form a semi-circle, use your thumb and forefinger to force out any air and seal the edges

 

Press the straight side of the tortellini on a flat edge to form a base, this will ensure the pasta stands upright when served. Brush with the melted butter and place onto a tray lined with baking parchment. Set aside in the fridge to chill

 

For the fennel purée, place a large saucepan over a medium heat. Add the butter and fennel to the pan and sweat for 5 minutes. Add the milk and cream, increase the heat and bring to the boil. Reduce to a gentle simmer and cook for 10-15 minutes until the fennel is soft

 

Remove the pan from the heat. Strain off the liquid and reserve. Place the fennel into a blender with enough cooking liquid to cover and blend until smooth. Pass through a fine sieve, add more liquid to ensure the finished purée is smooth but holds firm

 

Bring a medium sized pot of water to the boil. Once the baby leeks are washed, trim off the roots but make sure you keep the base of the leeks intact. Cut 3cm off the top of the leek and cut each leek in half

 

Add a large handful of salt to the boiling water and drop in the baby leeks for 30-45 seconds. Remove from the water and plunge into a bowl of ice water for 5 minutes. Drain and place on absorbent kitchen towel

 

For the white wine sauce, place the shallot, vinegar and white wine in a medium saucepan. Bring to the boil, turn down to a simmer and reduce to approximately 50ml. Remove the shallot and reduce the heat to the lowest setting. Slowly add in the butter, while whisking vigorously

 

When most of the butter has been added, remove the pan from the heat and whisk in the last of the butter to achieve the correct consistency - the sauce should coat the back of a spoon. Season to taste with salt and keep warm

 

For the wild mushrooms, heat the butter in a small pan over a medium to high heat. Once the butter begins to foam, add the mushrooms and cook for 5 minutes, season with salt to taste and keep warm

 

Preheat the oven to 200˚C/gas mark 6. Bring a pot of water slowly up to the boil

 

For the sea bass, place a large non-stick pan over a medium to high heat, pour in enough rapeseed oil to cover the base

 

Once the oil is hot, add the sea bass fillets, skin-side down, into the pan (you may need to pan-fry the fish in batches, depending on the size of your pan). Press down the flesh of the fish lightly with a spatula as it cooks, this will ensure the fish cooks evenly

 

After 2-3 minutes, turn the fish over and add a knob of butter and the blanched leeks to the pan, cook for a further 3 minutes. Remove the pan from the heat and place straight into the oven to roast for 3 minutes. Remove from the oven, season with salt and allow to rest

 

Drop the tortellini into the boiling water and cook for 2-3 minutes or until the pasta is tender but not soggy. Remove the tortellini from the water and toss in a little olive oil

 

To serve, divide the warm fennel purée across 4 plates and place the sea bass fillets on top. Add the tortellini beside the fish along with the warm leeks and mushrooms. Drizzle with the white wine sauce and serve immediately