∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝

A fishy’ dinner suggestion from the Great British Chefs website

∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝

 

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
  • 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

  • 1 pinch of saffron

  • 1 tbsp of warm water

  • egg yolks

  • 200g of pasta flour, plus extra for dusting

 

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)

A fishy’ dinner suggestion from the Great British Chefs website

 

∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝

Crab and cheddar tart

by

 

Nathan Outlaw

 

∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝

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

 

∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝

 A fishy’ dinner suggestion from the Great British Chefs website

∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝

 

Pan-roasted fillet of salmon with marinated Jersey Royals and dill and crab salad

by

Mark Jordan

 

Ingredients

 

Method

Place the potatoes in a pot of lightly salted water, gently bring to a rolling boil and cook until they are soft but not falling apart

Drain the potatoes and allow them to dry completely. Drizzle over some olive oil, a squeeze of lemon juice and mix in the shredded dill, reserving some for garnish. Cover with cling film and place to one side to marinate

Peel the bottom half of the asparagus stems and trim off the tougher bottom parts. Blanch in a pan of boiling water for 1 minute, then drain and plunge into iced water to stop the cooking process. Remove from the water and set aside

Preheat the oven to 160°C/gas mark 3

For the salmon, add some vegetable oil to a non-stick pan and once hot, gently place the salmon fillets into the pan skin-side down. Gently sauté until the skin-side of the salmon is golden brown

Place in the oven for 3 minutes, then remove and add a good knob of butter, a squeeze of the lemon juice and a season with salt. Baste the butter over the salmon a couple of times then remove from the pan and allow to rest for a couple of minutes

Cut the Jersey Royal potatoes into 1/4 inch slices and place a good portion on each plate with a sprinkling of dill. In a bowl, mix together a handful of chopped chives with the fresh crab meat and a couple of spoons of the crème fraîche

Peel the cucumber and cut into very thin lengths. Roll up each length of cucumber and gently place 3 on each plate with a good portion of the crab salad in between

Gently place the salmon fillet on top of the potato. Drizzle a little olive oil over the asparagus, season with salt then arrange the asparagus on top of the salmon. Garnish the dish with some Affilla cress and some salmon caviar (optional) and serve immediately

 

 

A fishy’ dinner suggestion from the Great British Chefs website

 

 

∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝

 

Barbecue pork belly and langoustine skewer with baby gem salad

by

Tony Fleming

 ∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝

 

Ingredients

CONFIT PORK BELLY

 

BARBECUE SAUCE

 

LIME AND GINGER DRESSING

TO MAKE THE SKEWERS

  • 16 langoustines, (live)
  • 2 red onions, peeled and diced into 2cm pieces
  • red peppers, skinned and cut into 2cm pieces

TO SERVE

 

Rub the pork belly with salt, garlic, thyme, rosemary and coriander seeds. Leave for 24 hours, then lightly wash off the marinade

 

When ready to cook, preheat the oven to 120°C/gas mark ½

 

Place the belly in a deep roasting tray, cover with duck fat and cook for four hours, or until soft

 

Remove from the fat and chill until it is set solid. Dice into 3cm chunks once set

 

To make the barbecue sauce, mix together the brown sugar and soy sauce in a small pan and simmer until the sugar has dissolved. Blend the peppercorns, paprika and oregano together in a spice grinder until powdered. Mix both of these components with the remaining sauce ingredients

 

To make the lemon and ginger dressing, blend all of the ingredients together and until well emulsified and pass through a fine sieve. This dressing shouldn’t need any additional salt due to the soy sauce

 

Remove the heads and digestive tract from the langoustine. Plunge the tails into boiling water for 10 seconds and then into ice water before removing the shells

 

On a metal skewer, thread on 3 pieces of pork belly, two langoustines and pieces of diced red onion and pepper, alternating as you go

 

Place onto the barbecue and turn every couple of minutes. Towards the end of the cooking, paint on the barbecue sauce and continue to cook until glazed

 

For the salad, place the washed gem leaves, chilli and spring onion in a bowl. Drizzle with the dressing and arrange onto plates

 

Place two skewers onto the salad and sprinkle with sesame seeds and coriander cress

A fishy’ dinner suggestion from the Great British Chefs website

 

∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝

  

Scallop pops

by 
Josh Eggleton

∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝

 

Ingredients

 

Method

Wash the scallops and dry well with a cloth

Lay the thinly sliced bacon on a chopping board and turn the scallop on its side. Roll and wrap the bacon carefully around the scallop and pin through the centre, horizontally, with a cocktail stick to hold the bacon in place. Repeat for each scallop

Heat a frying pan with a small amount of vegetable oil, season the scallops well. Once the pan is hot, sear the scallops on the bacon covered sides. The scallops will take longer to cook as they are insulated by the bacon, which also needs to cook

Once the bacon is cooked, flip the scallops onto one of their exposed sides for 30 seconds. Flip to cook on the other exposed side and add the butter

Baste the scallops in the butter until cooked. This should take no longer than 4-5 minutes - scallops are cooked when you prod them and receive a little resistance, if they are still soft - continue to cook

Once cooked, drain on parchment paper. Remove the cocktail stick, hold the bacon in place and insert the skewer through the scallop. Repeat for each scallop pop. Season and serve immediately