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Details
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Category: Latest News
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Created: 19 October 2020
A fishy’ dinner suggestion from the Great British Chefs website
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Stone bass tartare with lemon, shrimp mayo and seaweed crackers
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Ingredients
LEMON PULP
SHRIMP MAYONNAISE
SEAWEED CRISP
- 50g of tapioca pearls
- 450ml of water
- 10g of seaweed, mixed
- vegetable oil, for deep-frying
Method
The day before you plan to serve the dish, make a shrimp oil. Place the prawn shells in a saucepan over a medium heat with a few drops of rapeseed oil. Fry until the shells are dark and pink, then crush with the end of a rolling pin. Add the tomato purée, cook out for a few more minutes, then add the 150g of rapeseed oil. Remove from the heat and set aside to infuse overnight
Make the seaweed crisp mixture the day before, too. Bring the water to the boil and add the tapioca pearls with a pinch of salt. Leave to simmer for 40 minutes, then add the seaweed. Transfer the mixture to a blender and blitz until smooth
- 450ml of water
- 50g of tapioca pearls
- 10g of seaweed, mixed
Preheat the oven to 80°C or as low as it will go. Spread the mixture out onto a tray lined with baking paper – you want it to be around 1mm thick. Place the tray in the oven and leave to dry out overnight
Make the lemon pulp the day before, too. Bring a pot of water to the boil and blanch the lemon for 30 seconds, then remove and allow to cool slightly. Repeat this process 4 more times (this will remove the bitterness of the pith)
In a separate ovenproof pot, bring the water and sugar to the boil then add the lemon. Cover with aluminium foil and place in the oven to gently cook for 6–8 hours, or overnight
- 100ml of water
- 50g of sugar
The next day, remove the lemon and the seaweed crisp from the oven. Break the seaweed crisp into pieces and set aside. Remove the seeds from the lemon and transfer the mixture (including any liquid) to a blender. Blitz until smooth with a pinch of salt, then transfer to a squeezy bottle
Strain the shrimp oil and measure out 120g (any leftover can be used to dress other dishes). Place the egg yolks in a blender and blitz. With the motor still running, slowly drizzle in half the shrimp oil until emulsified, then add the lemon juice, espelette pepper and a pinch of salt. Drizzle in the remaining shrimp oil until a mayonnaise forms, then transfer to a squeezy bottle
Preheat a deep pan of oil or a deep-fat fryer to 200°C. Add the pieces of dried seaweed crisp and fry until puffed up and crisp (you may need to do this in batches). Drain on kitchen paper and set aside until ready to serve
- vegetable oil, for deep-frying
When ready to plate, heat a little oil in a frying pan over a high heat and add the brown shrimp. Cook until crisp, then drain and set aside
Finely dice the stone bass and toss with the olive oil and a pinch of salt. Divide between 4 small tins or plates (you can use a chef ring to ensure a neat finish if you’re using plates). Pipe tiny dots of lemon pulp and shrimp mayo over the top. Garnish with the crispy brown shrimp, toasted buckwheat and small spoonfuls of wasabi tobiko. Serve with the seaweed crisps on the side
- 320g of stone bass, you can also use bream or sea bass
- sea salt
- 60g of olive oil
- 10g of wasabi tobiko
- 10g of buckwheat, toasted
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Details
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Category: Latest News
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Created: 29 October 2020
Happy Halloween
Chilli squid with chickpeas and squid ink sauce
From BBC Food
Ingredients
For the chilli squid
For the squid ink sauce
For the gremolata
- 1 garlic clove, finely chopped
- 1 lemon, zest only
- 1 handful fresh flatleaf parsley, chopped
Method
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To make the chilli squid, heat the oil in a frying pan over a high heat. Add the squid, season with salt and pepper and cook for 1–2 minutes, or until just cooked through. Squeeze in some of the lemon juice and transfer the squid mixture to a large bowl. Mix in the chilli, garlic, chickpeas, celery and sherry vinegar. Season again with salt and pepper.
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To make the squid ink sauce, add the fish stock to a saucepan and cook until the volume of liquid has reduced by half. Add the vermouth and cook until slightly reduced. Add the squid ink sachets, bring to the boil and cook for a few minutes. Place the shallot in a bowl and strain in the squid ink sauce using a sieve. Mix in the vinegar and oil.
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To make the gremolata, mix all of the ingredients together in a small bowl.
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Spoon the ink sauce into a serving bowl, top with the squid mixture and garnish with the gremolata. Add a final squeeze of lemon juice and zest. Serve immediately.
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Details
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Category: Latest News
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Created: 19 October 2020
A fishy’ dinner suggestion from the Great British Chefs website
∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝
Halibut with cockle risotto
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Ingredients
Halibut Fillets
Cockles
Parsely Oil
- 200g of parsley, English, picked
- 100g of olive oil
Risotto
To Serve
Method
Begin by preparing the cockles. Heat a pan on the hob and add the cockles and remaining ingredients. Place a lid on the pan and cook until they have opened. Allow to cool, remove the meat from the shells and strain and reserve the cooking liquid
For the parsley oil, blanch the parsley for 4 minutes, then immediately drain and refresh in iced water. Squeeze out as much water as possible from the parsley and blend in a Thermomix or blender with the oil. Pass through a sieve to achieve a clear green oil
- 200g of parsley, English, picked
- 100g of olive oil
To cook the risotto, brown off 15g of the butter slightly in a large pan, then add the rice. Cook until the rice starts to colour, then add the onion, garlic, salt and pepper. Cook out for 2 minutes, then add the white wine and reduce
One ladle at a time, gradually add the chicken stock followed by the cockle stock (reserved cooking liquor), stirring every couple of minutes and allowing the rice to absorb each addition of liquid. Repeat until the stock is absorbed and the rice is al dente, then allow to rest for 5 minutes
Add the cockles to the risotto and stir in the remaining 50g of butter until rich and creamy. Check the seasoning and stir in some lemon juice and chives
Fry the halibut in a pan for 4 minutes, or until golden brown on the serving side. Turn the fillets over, add a knob of butter to the pan and cook for another minute or so, or until they reach an internal temperature of 42°C. Season the fillets and finish with lemon juice
To serve, divide the risotto onto plates and place the halibut fillets on top. Garnish with coriander leaves and drizzle with parsley oil before serving
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Details
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Category: Latest News
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Created: 20 October 2020
A fishy’ dinner suggestion from the Great British Chefs website
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Salmon with braised lettuce, potatoes, samphire and king crab
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Ingredients
Salmon
To serve
Method
Crack the crab legs and reserve 4 neat pieces from the centre of the legs for presentation. Remove the remaining meat from the legs and cut into rough pieces
Boil the potatoes in salted water until tender, remove from the heat and allow to sit in the pan for 10 minutes before draining
Place a large, non-stick pan over a high heat and add a dash of rapeseed oil. Once hot, lightly season the salmon and add to the pan. Sear for 2-3 minutes until lightly golden, then turn the fillets over to achieve the same effect on the opposite sides - the salmon should still be slightly pink in the centre
Remove from the pan and allow to rest in a warm place. In the same pan, add a dash more rapeseed oil and brown the whole crab leg pieces for 2-3 minutes. Remove and keep warm with the salmon
In a shallow frying pan, bring the fish stock to the boil and add the potatoes, peas and samphire. Cook for 1 minute
- 100g of samphire, fresh
- 40g of frozen peas, defrosted
- 100ml of fish stock, fresh
- 40g of salted butter
Add the lettuce, dill and chopped crab meat. Cook for 1 minute, then add the butter, a few drops of lemon juice and seasoning
Divide the contents of the pan onto plates. Squeeze a little lemon juice over the salmon and crab, then arrange on top of the lettuce. Serve immediately
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Details
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Category: Latest News
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Created: 22 September 2020
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A fishy’ dinner suggestion
from
the Great British Chefs website
Hake with mussels, potatoes and light curry velouté
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Ingredients
- 4 hake fillets, weighing approx. 130g each
- 250g of mussels, debearded and washed
- 1 bay leaf
- 150g of new potatoes
- 80g of red grapes, halved
- 1 large onion, sliced
- 250ml of dry white wine
- 100ml of single cream
- 5g of mild curry powder
- 1/2 lemon, juiced
- salt
- 150g of curly parsley
- 75ml of rapeseed oil, plus extra for frying
- 6 pearl onions, peeled and halved
- 20g of samphire, to garnish
- sea beet, to garnish (optional)
Method
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Begin by preparing the parsley oil. Place the parsley and rapeseed oil into a blender and blitz for 2 minutes until completely smooth. Pour into a muslin cloth set over a bowl and set aside to strain
- 150g of curly parsley
- 75ml of rapeseed oil, plus extra for frying
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Bring a pan of salted water to the boil and add the new potatoes. Cook for 10 minutes, then add the halved pearl onions and cook for another 5–10 minutes until the potatoes are tender. Drain and set aside
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Place a heavy-bottomed pan over a high heat and add the mussels. Pour in 150ml of the white wine and add the bay leaf, then cover and cook for a few minutes until all the mussels have opened (discard any that don’t). Strain the liquid through a fine sieve or muslin cloth into a bowl and remove some of the mussels from their shells (keep a few in their shells as these will look nice in the bowl). Store the mussels in the cooking liquor while you start cooking the velouté
- 250g of mussels, debearded and washed
- 250ml of dry white wine
- 1 bay leaf
4
To make the velouté, add a dash of rapeseed oil to a pan over a medium heat and add the onion. Sweat for 5 minutes until soft and translucent, then add the remaining 100ml of white wine. Simmer until reduced to a syrup, then add the reserved mussel cooking liquor (reserving the mussels) and reduce by half
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Add the cream and curry powder, bring to the boil then remove from the heat. Leave to cool then transfer the mixture to a blender and blitz until smooth. Pass through a fine sieve and season with lemon juice and sea salt to taste. Keep warm
- 100ml of single cream
- 5g of mild curry powder
- 1/2 lemon, juiced
- salt
6
To cook the fish, place a frying pan over a medium heat and add a dash of rapeseed oil. Add the hake fillets skin-side down and cook for 4 minutes, then flip and cook for a further 2 minutes. Season with a few drops of lemon juice and salt
- 4 hake fillets, weighing approx. 130g each
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To serve, warm through the mussels, pearl onions and potatoes in the velouté. Divide between 4 bowls, then top with a fillet of hake. Finish with the grapes, samphire, sea beet leaves (if using) and drizzle the parsley oil around to finish
