News

Fast and tasty Tuesday- Scallop pops

Details
Category: Latest News
Created: 14 July 2020

A fishy’ dinner suggestion from the Great British Chefs website

 

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Scallop pops

by 
Josh Eggleton

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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

 

 

Fast and tasty Tuesday-roasted halibut with buttered leeks and langoustine bisque sauce

Details
Category: Latest News
Created: 02 March 2020

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

A fishy’ dinner suggestion from the Great British Chefs website

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

 

Roasted halibut with buttered leeks and langoustine bisque sauce

by

Adam Gray

 

Ingredients

Method

  • Place a shallow saucepan over a medium heat and add half of the rapeseed oil and the excess shells from the langoustines
  • 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
  • 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
  • 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
  • While the pan is heating up, preheat the oven to 180°C/gas mark 4
  • 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
  • Place the frying pan into the oven and cook for 4 minutes, or until the fish is just cooked through
  • 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
  • Add the langoustine tails to the bisque sauce and leave to cook for 1-2 minutes. Remove the pan from the heat
  • Combine the chopped chives and the cooked, shredded leek, then spoon onto plates to form neat piles. Place the halibut fillets on top
  • Arrange the langoustine tails around the halibut and spoon over a little of the bisque sauce. Serve immediately

 

 

Fast and tasty Tuesday-monkfish scampi in beer batter with wild garlic mayonnaise

Details
Category: Latest News
Created: 02 March 2020

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A fishy’ dinner suggestion from the Great British Chefs website

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

 

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.