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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

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A fishy’ dinner suggestion from the Great British Chefs website

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Crab gnocchi

Ingredients
Method

Start your gnocchi by placing three large potatoes into a pan of water and bringing to the boil, reduce to a simmer and cook gently to avoid breaking the skin. Once the potatoes are soft, drain and mash thoroughly

Allow the potatoes to cool until luke warm. In a large mixing bowl combine the mashed potato, rice flour, herbs and 1 teaspoon of salt. Mix well until totally combined

Add in the brown crab meat until mixture forms a soft dough (you may need to add a little more rice flour - the dough should not be too sticy

To see if the mixture is correctly seasoned, take a small amount of the mixture and roll into a small log on a board. Cook in boiling salted water (as soon as the gnocchi floats to the surface, leave for 1 more 1 minute then remove). Taste to check the seasoning and adjust if necessary

Put the mixture into a piping bag and cut an opening of 1cm in diameter. Dust a chopping board with some more of the rice flour and pipe long logs across the length of the board – roll along the board to coat in flour. Repeat until all the mix is used up

Dust a sharp knife with flour and cut the gnocchi into logs 4cm in length

Cook in boiling water, as above. If not using immediately, plunge into ice water to cool and you can store the gnocchi coated in oil in the fridge. This will keep for up to two days

A fishy’ dinner suggestion from the Great British Chefs website
 
Whole Dover sole with a tarragon and
lemon stuffing and potato dumplings
 
Potato dumplings
 Sole
 Tarragon and lemon stuffing
Method

Preheat the oven to 200°C/Gas mark 6. Score around the middle of the potatoes, then bake them in their skins for about 1 hour or until soft. Halfway through, rub the whole garlic with a little oil, then roast with the potatoes for 25-30 minutes until soft. Put aside to cool

 

To make the dumplings, bring a large pan of water to the boil, reduce to a simmer and season with oil and salt

 

Sieve the cooled potato flesh and peeled garlic through a ricer or drum sieve. Separate the egg and fold together the sieved potato, garlic, Parmesan and egg yolk, being careful not to overwork

 

Fold in the flour, lemon oil, chopped capers and chopped parsley. Season and place onto a flat surface

 

Divide the dough up into small balls and submerge in the simmering water until the dumplings come to the surface

 

Immediately blanch in ice cold water and when cold, transfer to a tea towel to dry

 

To fry the dumplings, heat a non-stick pan and add a little oil. Fry until the dumplings are golden brown, which should take about 2 minutes each side

 

To make the stuffing, blend the bread in a food processor with the salt, tarragon, olive oil and zest of the 1/2 lemon

 

Clean and prepare the whole sole. Using a long, sharp knife, make an incision down the backbone of each fish. Slide your knife between the fillets and the bone, leaving at least 1cm uncut at either end. Fold back the top flaps. Cut along the outside edge of the backbone with scissors

 

 

Loosen the underside of the bone with your knife. Snip the loose bone near the head and tail and remove it completely, leaving each fish with a 'pocket'. Make sure the cavity is clean and dry and pack the stuffing in to all of the available space. Watch our how to video if you need more help

 

Preheat a grill. Season the skin of the fish and place under the grill for about 5 minutes each side, until the skin crisps up and the flesh comes away from the bone

 

Serve immediately, pouring over the juices from the tray, alongside the dumplings