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Fast and Tasty Tuesday-Fish stew with fillets of hake and gurnard

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Category: Latest News
Created: 24 October 2019

A fishy’ dinner suggestion from the Great British Chefs website

 

Fish stew with fillets of hake and gurnard

by

Luke Holder

 

Ingredients

Stew

 

Method

For the stew, heat the oven to 200°C/gas mark 6. Place the fish bones and heads in a roasting tin with a little olive oil and roast for 20 minutes

 

In a separate pan, roast the carrots, celery, onions, leeks, fennel, star anise, fennel seeds, garlic, tarragon and bay leaves until the vegetables start to colour. When the bones and vegetables are nicely coloured, add everything to a fresh pan with the tinned tomatoes and tomato purée

 

Cover with water and simmer for 35 minutes. Pass the fish soup base through a conical strainer, pressing the solids to extract all the flavour

 

Mix the water and saffron together. Add to the soup base then use a hand blender to blend the soup. Heat the soup in a clean pan, check the seasoning and simmer until reduced by 2/3, then leave to cool before chilling in the fridge

 

To prepare the potatoes, top and tail the new potatoes to make them barrel shaped. Cook them in a pan of seasoned water with 2 pinches of saffron for about 15-20 minutes, or until tender. The water should be quite yellow. Drain

 

To cook the fish, place the gurnard and hake fillets into a large dish so they fit snugly (you may have to do this in batches if you do not have a large enough dish) and cover with enough olive oil to submerge the fillets - roughly a litre

 

Cook in the oven for 18 minutes at 140°C/gas mark 2

 

When tender, remove the fish from the oil and allow to drain on some kitchen paper.

Finish the fish soup with some left over chopped coriander and tarragon, saffron vinegar, and fresh lime juice, place a gurnard and hake fillet into each bowl and pour over some soup. Serve immediately

Tasty Tuesday! Pan-fried sea bass fillet starter with white crab salad

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Category: Latest News
Created: 10 September 2019

Tasty Tuesday!

Pan-fried sea bass fillet starter-

with white crab salad and brown crab mayonnaise

by

Robert Thompson (https://www.greatbritishchefs.com/recipes)

 

Ingredients

       Pan-fried sea bass fillet

       Brown crab mayonnaise

       White crab salad

       Dressing

       To plate

Method

 

In a food processor, blend the brown crab meat with the mayonnaise. Season with salt and pepper and add a little lemon juice to taste. Pass the mayonnaise through a fine sieve to remove any lumps – repeat if necessary

100g of brown crab meat

100g of mayonnaise

lemon juice

salt

black pepper

 

Lightly mix the picked white crab meat with a little olive oil and seasoning

200g of white crab meat

lemon juice

olive oil

 

To make the dressing, remove the zest from the lemon with a fine grater and add to a bowl together with the juice. Whisk and slowly add the two oils. Keep whisking until the liquids combine. Finish with the mint leaves, season and set aside

50ml of groundnut oil

50ml of olive oil

1 lemon

1 handful of mint leaves

salt

black pepper

 

Heat a little vegetable oil in a non-stick pan and place the sea bass fillets, skin side down. Ensure you gain a nice even golden colour before carefully turning the fish. Add a squeeze of lemon and a small knob of butter. Baste the fish well before setting it aside on absorbent paper

4 sea bass fillets

20g of butter

lemon juice

 

Spread a little mayonnaise on each plate, place the sea bass in the centre with the white crab salad. Garnish with some avocado cubes and thinly sliced radish and finish with the lemon dressing

1 avocado

2 pink radishes

Tasty Tuesday- Roasted cod with champagne and honey

Details
Category: Latest News
Created: 10 September 2019

  • Tasty Tuesday!

  • Roasted cod with champagne and honey

    by

    Tong Chee Hwee (https://www.greatbritishchefs.com/recipes)

      Ingredients   

       For the champagne sauce

  • 200ml of Champagne
  • 50g of butter
  • 140g of mirin
  • 20g of flour
  • 1 pinch of salt

       To plate

  • 100g of baby mixed salad leaves
  • chives
  • goji berrie

  • Method

  • Begin by making the champagne sauce. Melt the butter and combine with the mirin, champagne and salt in a small pan. Bring to the boil then add the flour to the pan, whisking continuously until a smooth sauce consistency is achieved. Set aside until required
  • 50g of butter
  • 140g of mirin
  • 200ml of Champagne
  • 1 pinch of salt
  • 20g of flour
  • Preheat the oven to 180°C/gas mark 4
  • Clean the cod and dry with kitchen towel, then brush over a thin layer of soy sauce. Arrange the spring onions on a baking tray and place the cod on top skin-side down, then bake in the oven for 15 minutes
  • 500g of cod fillet, skin on and scaled
  • soy sauce, for brushing
  • 2 bunches of spring onions
  • Remove the baked cod from the oven and brush with honey. Place under a hot grill until golden brown
  • honey, for glaze
  • To serve, arrange the mixed salad leaves in the centre of the plate and place the cod fillet on top. Cover with a generous serving of champagne sauce then garnish with chives and goji berries
  • 100g of baby mixed salad leaves
  • chives
  • goji berries

 

Tasty Tuesday-Sesame salmon with sticky coconut rice

Details
Category: Latest News
Created: 10 September 2019

      Tasty Tuesday!

Sesame salmon with sticky coconut rice and pickled cucumber salad

by

Georgina Fuggle (https://www.greatbritishchefs.com/recipes)

 

Ingredients 

       Sesame salmon

       Pickled cucumber

       Coconut rice

       To serve

  Method

  • Begin by pickling the cucumber. Heat the vinegar and sugar with 125ml of water in a small pan. Stir with a spoon until the sugar dissolves, then bring to a gentle simmer. Remove from the heat and add the coriander and mustard seeds
  • Place the cucumber in a small bowl or sterilised jar and add the nigella seeds. Pour over the pickling liquid and leave to cool and pickle for 1–4 hours
  • To make the sticky rice, empty 1 can of coconut milk into a medium saucepan. Fill the empty tin with boiling water and add to the pan. Add a tin-full of rice, bring to the boil, then lower the heat and simmer for 10 minutes, stirring occasionally. Turn off the heat, cover and set aside
  • o make the salmon marinade, combine the sesame oil, honey, soy, chilli and ginger together in a bowl. Add the salmon fillets and leave to infuse for 15 minutes
  • Preheat a grill to medium and place the salmon skin-side down on a lined baking tray. Cook for 5 minutes, turn the salmon over and baste with more of the marinade. Cook for a further 5 minutes
  • Meanwhile, cook the edamame beans. Place the beans in a small pan, cover with water and bring to the boil. Reduce the heat, simmer for 5 minutes, then strain and set aside
  • To serve, spoon the rice and edamame beans onto 4 plates. Top with the salmon and dress with the pickled cucumber. Sprinkle over the sesame seeds, garnish with pea shoots and serve immediately

Tasty Tuesday! Pan-fried mackerel, chorizo-braised leeks and shallot crisps

Details
Category: Latest News
Created: 10 September 2019

Tasty Tuesday!

Pan-fried mackerel, chorizo-braised leeks and shallot crisps

by Marcus Wareing (https://www.greatbritishchefs.com/recipes)

 

Ingredients

  • mackerel fillets, skin scored several times using sharp knife
  • 25g of unsalted butter
  • 1 leek, cut into 1cm slices
  • 110g of chorizo sausage, skin removed and sliced
  • 1/2 tsp smoked paprika
  • 3 tbsp of chicken stock, heated
  • 2 banana shallots, peeled and sliced into rings
  • 1 tbsp of plain flour
  • 250ml of vegetable oil, plus 1 tbsp extra
  • 1 1/2 tsp salt

Method

  • Heat the butter in a medium-sized, deep-sided frying pan over a medium heat. When the butter is foaming, add the leeks and season with a half-teaspoon of salt. Fry for 3-4 minutes, or until the leeks have softened and are golden-brown
  • 25g of unsalted butter
  • 1 leek
  • 1 1/2 tsp salt
  • Add the chorizo and smoked paprika and continue to fry for 4-5 minutes, stirring occasionally, until the chorizo has browned and is crisp
  • 110g of chorizo sausage
  • 1/2 tsp smoked paprika
  • Add the stock and bring the mixture to a simmer. Continue to simmer gently for a further 3-4 minutes, or until most of the liquid has evaporated
  • 3 tbsp of chicken stock
  • Meanwhile for the shallots, heat the 250ml oil in a deep, heavy-based frying pan. Alternatively, heat the oil in a deep-fat fryer to 140°C/Gas mark 1
  • Sprinkle the flour onto a plate. Dredge the shallot rings in the flour until completely coated
  • 1 tbsp of plain flour
  • 2 banana shallots
  • When the oil is hot, carefully lower the shallot rings into the oil. Fry for 2-3 minutes, or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Once drained, season with another half-teaspoon of the salt, then set aside and keep warm
  • 1/2 tsp salt
  • Meanwhile, heat one tablespoon of vegetable oil in a non-stick frying pan over a medium heat. Season the mackerel fillets all over with the remaining half-teaspoon of salt
  • 2 mackerel fillets
  • 250ml of vegetable oil
  • 1/2 tsp salt
  • When the oil is hot, place the seasoned mackerel fillets, skin-sides down, into the pan and fry for 3-4 minutes, or until the skin is crisp and golden-brown and more than half of the mackerel flesh has turned opaque
  • Remove the pan from the heat, then turn the mackerel fillets over and allow to cook through on the residual heat for a further 1-2 minutes
  • To serve, spoon the leek and chorizo mixture into the centre of each of two serving plates. Place some of the crisp shallot rings on top of each portion. Place one mackerel fillet on top of each