Roasted halibut with buttered leeks and langoustine bisque sauce

by

Adam Gray

 

Ingredients

4 halibut fillets, 120g each, skinned

12 langoustine tails, blanched with shell removed and reserved

1 bay leaf

1 leek, large, finely shredded and washed

400g of lobster bisque

100ml of double cream

1 tbsp of chives, finely chopped

100g of unsalted butter

100ml of rapeseed oil

flaky sea salt

ground white pepper

 

Method

1

Place a shallow saucepan over a medium heat and add half of the rapeseed oil and the excess shells from the langoustines

50ml of rapeseed oil

 

2

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

1 bay leaf

400g of lobster bisque, from a can

 

3

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

50g of unsalted butter

1 leek, large, finely shredded and washed

 

4

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

50ml of rapeseed oil

 

5

While the pan is heating up, preheat the oven to 180°C/gas mark 4

6

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

flaky sea salt

ground white pepper

4 halibut fillets, 120g each, skinned

 

7

Place the frying pan into the oven and cook for 4 minutes, or until the fish is just cooked through

8

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

100ml of double cream

50g of unsalted butter

flaky sea salt

ground white pepper

 

9

Add the langoustine tails to the bisque sauce and leave to cook for 1-2 minutes. Remove the pan from the heat

12 langoustine tails, blanched with shell removed and reserved

 

10

Combine the chopped chives and the cooked, shredded leek, then spoon onto plates to form neat piles. Place the halibut fillets on top

1 tbsp of chives, finely chopped

 

11

Arrange the langoustine tails around the halibut and spoon over a little of the bisque sauce. Serve immediately

Soy-marinated cod with fennel, dill and apple

by

Adam Stokes (https://www.greatbritishchefs.com/recipes

 

Ingredients

Soy-marinated cod

4 cod fillets, each weighing 125g

50ml of soy sauce

1 dash of olive oil

Fennel apple salad

1 fennel bulb

4 sprigs of dill, chopped

40g of sesame seeds

1 Granny Smith apple, peeled and cored

5 sprigs of fresh coriander, leaves picked

1 pinch of salt

lemon juice

 

Method

1

To start the dish, marinate the cod in the soy sauce for 20 minutes. Remove the fish and pat dry

4 cod fillets

50ml of soy sauce

2

Slice the fennel very finely with a knife or mandoline and place in a bowl. Mix in a pinch of salt, a squeeze of lemon juice and some chopped dill

1 fennel bulb

1 pinch of salt

lemon juice

4 sprigs of dill

3

Toast the sesame seeds under the grill until golden. Cut the apple into thin batons and add to the fennel along with the sesame seeds

40g of sesame seeds

1 Granny Smith apple, peeled and cored

4

Preheat the oven to 200°C/gas mark 5

5

Place a large non-stick pan on a high heat with a small dash of oil. Evenly sear the cod, colouring for approximately 1 minute on each side. Place in the oven for 3 minutes, then remove and rest for 4 minutes to finish cooking through

1 dash of olive oil

6

Give the fennel salad another mix and place into the centre of each plate. Place the cod on top of the salad, garnish with the coriander leaves and serve immediately

5 sprigs of fresh coriander, leaves picked

Mackerel, tomato and samphire salad

by

Nathan Outlaw

 

 

Ingredients

 

2 mackerel fillets, gutted, filleted, pin-bones removed

4 slices of smoked streaky bacon, large dice

8 cherry tomatoes, halved

2 little gem lettuces, leaves separated

110g of samphire

10 basil leaves, torn

salt

1 dash of olive oil

 

8 vine tomatoes, ripe and roughly chopped

2 tbsp of white wine vinegar

2 garlic cloves, chopped

1 tbsp of sugar

1 red chilli, de-seeded and chopped

salt

 

3 free-range egg yolks

1 tsp English mustard

1 tsp white wine vinegar

300ml of light olive oil

50ml of double cream

 

Method

 

For the tomato stock, place the tomatoes, vinegar, garlic, sugar and chilli into a bowl. Season with salt and stir until mixed. Spoon the tomatoes into a large piece of muslin cloth and hang over a bowl in the fridge for at least 6 hours or overnight. Reserve the liquid collected from the tomatoes

8 vine tomatoes, chopped

2 tbsp of white wine vinegar

2 garlic cloves, chopped

1 red chilli, chopped

salt

1 tbsp of sugar

For the mayonnaise, mix the egg yolks, mustard and vinegar together in a bowl until well combined. Slowly add in the olive oil until the mixture thickens and then whisk in the cream. Add 150ml of the reserved tomato stock into the bowl

3 free-range egg yolks

1 tsp English mustard

1 tsp white wine vinegar

300ml of light olive oil

50ml of double cream

Pour the contents of the bowl into a saucepan over a low heat, whisk continuously until heated through. Allow to gently simmer

Meanwhile, place a frying pan over a medium-high heat and add a dash of oil. Once the pan is scorching hot, add the bacon and fry until crisp, remove from pan. Add the mackerel fillets, skin-side down, add the bacon back to pan and cook for 1 minute

2 mackerel fillets

4 slices of smoked streaky bacon

1 dash of olive oil

Add the cherry tomatoes, drizzle with a little oil and a sprinkle with salt, cook for a further 3-4 minutes. Remove the mackerel and tomatoes from the pan and set aside

8 cherry tomatoes

salt

Add the lettuce and samphire to the same pan and cook for 1 minute

2 little gem lettuces

1 10g of samphire

To serve, ladle the warm mayonnaise into the middle of the plate, add the bacon, tomato, and lettuce mixture on top.  Finish with the mackerel and small drizzle of olive oil.  Sprinkle the torn basil leaves over the salad and serve.  

10 basil leaves

 

 

 

 

Crisp shrimp risotto cakes with tomato and radish salad

by

Galton Blackiston

Ingredients

Risotto cake

1.2l vegetable stock

50g of salted butter

2 shallots, finely chopped

2 garlic cloves, chopped

250g of Arborio risotto rice

4 tbsp of white wine

250g of brown shrimp, peeled

75g of petit pois

25g of Parmesan, grated

3 tbsp of chives, chopped

salt

black pepper, freshly ground

150g of Panko breadcrumbs

1 tbsp of olive oil

1 egg

6 tbsp of milk

 

Tomato and radish salad

5 large ripe tomatoes, roughly chopped

18 radishes, cut into quarters

6 spring onions, trimmed and cut into thick slices on the diagonal

1 tsp Dijon mustard

2 tbsp of red wine vinegar

1/2 lemon, juice only

6 tbsp of olive oil

1 shallot, finely chopped

salt

black pepper, freshly ground

 

Method

1

For the risotto cake, pour the vegetable stock into a pan. Heat to barely simmering, then keep warm over a low heat

1.2l vegetable stock

 

2

Heat the butter in a large frying pan over a medium heat. When the butter is foaming, add the shallots and garlic and fry for 2-3 minutes, or until softened. Add the rice and cook for 1-2 minutes, stirring continuously, until the grains are translucent and coated in the butter

50g of salted butter

2 garlic cloves

250g of Arborio risotto rice

2 shallots

 

3

Add the white wine and simmer, stirring continuously, until most of it has evaporated. Add a ladle of the warm stock and stir it into the rice. Simmer gently, stirring regularly, until all of the liquid has been absorbed by the rice, then add another ladle of stock. Continue adding the stock and stirring until the rice is just tender and the mixture is creamy. You may not need to use all the stock

4 tbsp of white wine

 

4

Stir in the brown shrimps and petits pois and continue to cook until completely warmed through. Stir in the Parmesan and chopped chives, then season, to taste, with salt and freshly ground black pepper

250g of brown shrimp

75g of petit pois

25g of Parmesan

3 tbsp of chives

salt

black pepper

 

5

Remove the risotto from the heat and set aside to cool. When the risotto has completely cooled, chill in the fridge

 

6

Whisk together the egg and 6 tablespoons of milk and pour the mixture into a bowl. Sprinkle the Panko breadcrumbs onto a plate. Line a baking tray with greaseproof paper

1 egg

6 tbsp of milk

150g of Panko breadcrumbs

 

7

Divide the chilled risotto into 12 equal portions (loosen the mixture with a little hot water before dividing, if necessary). Using wet hands, roll the risotto portions into balls, then flatten

8

Dip each risotto cake first into the egg and milk mixture, then dredge in the Panko breadcrumbs until completely coated, then place them onto the prepared baking tray. When all the risotto cakes have been coated and placed onto the baking tray, cover the tray with cling film and chill in the fridge until needed

9

To make the tomato and radish salad, in a bowl, mix together the tomatoes, radishes and spring onions

5 large ripe tomatoes

6 spring onions

18 radishes

 

10

In a separate bowl, whisk together the mustard, red wine vinegar and lemon juice until well combined. Whisk in the olive oil, then add the chopped shallot. Season, to taste, with salt and freshly ground black pepper

1 tsp Dijon mustard

2 tbsp of red wine vinegar

1/2 lemon

6 tbsp of olive oil

1 shallot

salt

black pepper

 

11

Drizzle two-thirds of the dressing mixture over the salad ingredients and stir well to coat the salad. Set aside

 

12

Heat a large, heavy-based frying pan over a medium heat and add the olive oil. When the oil is smoking, add the risotto cakes in batches and fry for 4-5 minutes on each side, or until crisp and golden-brown on both sides and completely warmed through

1 tbsp of olive oil

 

13

To serve, place two risotto cakes into the centre of each of six serving plates and pile the dressed tomato and radish salad alongside. Drizzle the remaining dressing around the edge of the plates

 

A 'fishy' dinner suggestion from the 'Great British Chefs' website.

Halibut with cockle risotto

by

Dominic Chapman

 

Ingredients

4 halibut fillets

1 knob of butter

olive oil

lemon juice

salt

pepper

 

600g of cockles

1 carrot, chopped

1 shallot, chopped

150ml of white wine

1 bay leaf

3g of thyme

 

200g of parsley, English, picked

100g of olive oil

 

250g of risotto rice

65g of butter

1/4 onion, diced

1/2 garlic clove, chopped

125ml of chicken stock

75ml of white wine

chives, chopped

lemon juice

salt

pepper

 

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

600g of cockles

1 carrot, chopped

1 shallot, chopped

150ml of white wine

1 bay leaf

3g of thyme

2

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

3

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

15g of butter

250g of risotto rice

1/4 onion, diced

1/2 garlic clove, chopped

salt

pepper

75ml of white wine

4

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

125ml of chicken stock

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

chives

lemon juice

50g of butter

6

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

olive oil

1 knob of butter

salt

pepper

lemon juice

4 halibut fillets

7

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

coriander leaves