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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
Turbot with prawns, braised fennel and borage
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TURBOT
BRAISED FENNEL
LEMON VINAIGRETTE
- 10ml of lemon vinegar
- 20ml of lemon oil
- 20ml of olive oil
- salt
PRAWN CRACKER
- 70g of prawns, raw and peeled
- 70g of tapioca flour
- 32g of water
SEA KALE
RADISHES
ROCK SAMPHIRE AND MONK'S BEARD
PRAWN EMULSION
METHOD
Start by making the prawn crackers. Blitz the prawns in a blender (a Thermomix if you have one) until a smooth paste forms. Add the flour and once combined, add the water to form a dough. Roll and shape into cylinders, or whatever shape you prefer, and store in the fridge for 24 hours
- 70g of prawns, raw and peeled
- 70g of tapioca flour
- 32g of water
Once set, slice into 1.5/2mm thick discs and place the discs in a dehydrator at 57˚C for 3 hours. Then, remove and store in an airtight container until required
To prepare the fennel, remove the tips and cut into 8 small wedges, leaving the root of each wedge intact. Place a pan over a low-medium heat and melt the unsalted butter. Once foaming, add the shallots and sweat until completely soft. Add the fennel, sweat for a further 3-5 minutes, then add the salt and vegetable stock to cover
Place all of the herbs (except the borage) and spices into a piece of muslin cloth and tie to form a spice bag, add this to the fennel mix. Cook for 5-10 minutes on a slow simmer
Once the fennel is completely soft, set aside and leave to infuse in the braising liquid for 30 minutes
For the lemon vinaigrette, lightly whisk all the ingredients until smooth. Store in a squeezy bottle and set aside
- 10ml of lemon vinegar
- 20ml of lemon oil
- 20ml of olive oil
- salt
For the prawn emulsion, measure out 100ml of the fennel braising liquor and bring to the boil. Reduce to the lowest heat and, while whisking, slowly add the butter - this will form the butter emulsion sauce that the prawns will be added to later in the recipe. Set aside at room temperature
Preheat the oven to 200°C/gas mark 6
To cook the turbot, place a non-stick frying pan over a medium-high heat. Once the pan is hot, add a dash of the oil and season the turbot lightly before adding to the pan, skin-side down. Sear until golden brown and crispy, pressing the fish down with a spatula for the first 30 seconds to ensure the fillets cook evenly
Carefully turn the turbot fillets over and cook for an additional 2-3 minutes in the pan. Alternatively, transfer to the oven and roast for 4-6 minutes - this method is well suited to cooking thicker fillets
Peel the sea kale and blanch for 30 seconds in boiling water, then drain and dress using the lemon vinaigrette and salt. Pick the samphire and monk's beard and blanch for 30-40 seconds in unsalted boiling water, then combine with the kale and lemon vinaigrette
Preheat a deep-fat fryer to 180°C. Deep-fry the prawn crackers until light and crispy, then drain well on kitchen paper
Remove the fennel from the braising liquid and add to a pan with a knob of butter on a low heat. Stir in the borage and season to taste using salt and lemon juice
- 1 knob of butter
- borage, finely chopped, cress reserved for garnish
- salt
- lemon juice
Before serving, reheat the prawn emulsion and add the prawns to gently cook through for 2 minutes, but be careful not to overheat and split the sauce. Season with the tarragon and lemon juice. Dress the sea herbs in the vinaigrette. Thinly slice the breakfast radishes using a mandolin or sharp knife and dress in the vinaigrette and some salt, keeping it separate to the sea vegetables
Place the fennel in a neat pile in the centre of each large bowl and arrange the cooked turbot fillets on top. Pour the prawn bisque over the fish and garnish with the dressed sea herbs
Garnish each dish with the thinly sliced radish and borage cress. Dress with the lemon vinaigrette and salt and serve immediately
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Details
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Category: Latest News
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Created: 04 August 2020
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A fishy’ dinner suggestion from the Great British Chefs website
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Herbed seafood biryani
by
Ingredients
HERB PASTE
While the onions are cooking, place a large pan of water to boil. Wash and soak the rice in a large bowl of lukewarm water. Place the fish stock in a saucepan over medium heat, reduce by half and set aside
Grind the ingredients for the herb paste in a food processor and set aside
When the onions are browned, add the turmeric, fry for a minute and add the herb paste. Fry for a further 2–3 minutes, add the yoghurt and stir well to combine. Cook for a further 5 minutes and remove from heat
Add the cinnamon, cardamom, cloves and salt to the pan of boiling water, simmer for 5 minutes then remove the spices and discard. Drain the soaked rice and add to the boiling water, stirring gently
Meanwhile, heat the pan containing the herb mixture and add the scallops, prawns and crab meat. Sauté for a minute, stirring gently. Add the reduced fish stock and remove a few prawns and scallops for garnish
Check the rice – once it is three quarters cooked, drain in a colander and add to the pan containing the herbs and seafood. Stir gently to mix the herbs and seafood into the rice. Check the seasoning, add the lemon juice and leave to simmer for 10 minutes
To serve, divide the biryani between bowls and garnish with a few of the reserved king prawns and scallops. Add a sprinkling of toasted pine nuts, lemon zest and dill fronds. Serve hot
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Details
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Category: Latest News
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Created: 04 August 2020
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A fishy’ dinner suggestion from the Great British Chefs website
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Sea bass and tiger prawn panzanella-style salad with chilli dressing
Ingredients
SEA BASS AND TIGER PRAWN SALAD
DRESSING
Method
Begin by preparing the dressing. Use a blowtorch or open flame to gently char and roast the skin of the chilli. Wrap in cling film and allow to sweat for 10-15 minutes. Remove the cling film, de-seed and finely chop the flesh. Set aside until required
Add the orange juice to a small saucepan and place over a medium heat. Simmer gently and reduce by approximately two thirds until you achieve the consistency of a light syrup. Allow to cool, then add to a bowl with the honey, Dijon mustard and white wine vinegar
Gradually add the oil, whisking to combine and emulsify. Season with a little salt and pepper, then gradually mix in the chopped roasted chilli. Keep tasting as you add the chilli to avoid overpowering the dressing
To cook the prawns, either fry in a hot pan with a little olive oil or gently poach in salted boiling water for 1-2 minutes
Segment the orange and set aside, reserving any juices in a bowl
To assemble the salad, tear up the ciabatta and add to a bowl with the prawns, orange segments and chopped peppers. Sprinkle over the orange juice reserved from segmenting the oranges, then drizzle with a little chilli dressing. Set aside for 10 minutes
To cook the sea bass, season the skin of each fillet and add a dash of oil to a non-stick pan over a medium-high heat. Once the oil is hot, add the fish, skin-side down, until the sides of the fillet begin to turn opaque and the skin becomes crisp. Reduce the heat and add the butter and a dash of oil to the pan
Once the butter starts to foam, carefully turn over the fillets and remove from the heat, allowing the fish to finish cooking in the residual heat
Add the rocket and chopped chives to the salad, adding a drizzle more of the dressing if necessary. Divide into 4 shallow bowls, ensuring the ingredients are equally distributed, then top each bowl with the sea bass. Drizzle some dressing around each bowl and serve immediately
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Details
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Category: Latest News
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Created: 04 August 2020
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A fishy’ dinner suggestion from the Great British Chefs website
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Spiced cod and scallop linguine with a red wine sauce
by
Frances Atkins
Ingredients
PICED COD AND SEA SCALLOPS
LINGUINE
- 1 pinch of saffron
- 1 tbsp of warm water
- 6 egg yolks
- 200g of pasta flour, plus extra for dusting
- truffle oil
RED WINE SAUCE
SPICED BUTTER SAUCE
GREEN APPLE
TARTARE OF VEGETABLES
Method
To make the linguine, mix the saffron with the warm water, then mix in the egg yolks and pasta flour
Knead the mixture until the dough is smooth to the touch. Wrap the pasta dough in cling film to stop it from drying out and rest in the fridge for 30 minutes
Once rested, roll out the pasta by hand until it is thin enough to fit into the thickest setting of your pasta machine
Pass the dough through the pasta machine, each time reducing the thickness until it has reached the thinnest setting. Use the cutting attachment to make linguine. Dust with a small amount of flour to stop the linguine sticking
To make the red wine sauce, place the wine in a pan with the shallot and boil over a medium heat until the liquid is reduced by half
Add the chicken stock and reduce the liquid further until the sauce is thick enough to coat the back of a spoon
Add the cream and reduce the liquid again by half on a low heat, making sure the sauce does not split
Once the sauce is thick and velvety, pass through a sieve and retain in the pan until needed. Season with salt and pepper if required
To make the spiced butter sauce, place the chicken stock in a pan and add the tarragon, cardamom, shallot and cream. Simmer until the flavors have combined and the liquid has reduced by half
Pass through a sieve and return to the pan. Finish by adding the cold butter, then reduce the heat to allow the butter to melt gently
To prepare the green apple, peel the apple and shave into pieces using a potato peeler. Submerge in water and lemon juice until needed
To make the tartare of vegetables, finely dice the celery, fennel, shallot and cucumber and combine in a mixing bowl. Zest and juice the lime and stir into the vegetables
Add the mini capers and season with salt and pepper to taste. Set aside at room temperature until needed
To cook the linguine, place in boiling salted water for 2–3 minutes or until tender but with a bite. Once cooked, roll the pasta in a little truffle oil to stop it sticking together
To make the spiced cod, preheat the oven to 180°C/gas mark 4. Season the fish with the spices and then coat in olive oil
Bake for 12 minutes. The fish should just be cooked, but still look slightly translucent in the centre
Rub the scallops with a little olive oil and sea salt and sear in a hot pan until just cooked
To assemble, neatly arrange the tartare of vegetables in the centre of warmed plates. Place the shaved apple on top of the tartare with the fillet of cod resting on top
Place the seared scallop to the side with a little roll of linguine (twist the pasta around a fork, then slip the pasta off the fork and on to the plate)
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Details
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Category: Latest News
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Created: 04 August 2020
A fishy’ dinner suggestion from the Great British Chefs website
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Crab and cheddar tart
by
Nathan Outlaw
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Ingredients
Method
Preheat the oven to 220ºC/Gas mark 7
Roll out the pastry on a floured surface to the thickness of a pound coin (3mm) and line a 4cm deep, 20cm round loose bottom tart tin. Line the pastry with a circle of greaseproof paper and baking beans. Chill for 10 minutes
Bake in the oven for 15 minutes, then remove the paper and baking beans. Prepare an egg wash with one of the eggs. Brush the inside of the pastry with egg wash and turn the oven down to 180ºC/Gas mark 4
In a mixing bowl, combine the remaining 6 eggs and cream together and season with salt and pepper. Set aside
Sprinkle the cheese, tarragon, spring onion and crab over the tart case. Pour the egg mixture over the cheese, crab and herbs
Bake for 25 minutes until the custard is set and the pastry is golden brown. When the crab tart is cool slice and serve
