Gin-cured trout with citrus dressing

By Josh Eggleton

 

Ingredients-

 

Gin-cured trout

500g of trout, thick end of fillet, pin boned and skinned

200ml of gin, josh used Turicum gin

1 lemon, zest only

1 orange, zest only

60g of sea salt

40g of caster sugar

 

Citrus dressing

1 lemon,  juice only

1 lime, juice only

Vegetable oil

Extra virgin rapeseed oil

1tsp runny honey

Salt

 

To serve

1 orange, skinned and segmented

1 handful of rock samphire

4 radishes, finely sliced

5 tsp fish roe

½ gherkin, finely sliced

Edible flowers, and herbs to garnish

 

Method-

Brush the trout fillet with half of the gin

 

Blitz the lemon and orange zest, salt and sugar together in a blender to make the cure.

 

Layer the bottom of a container, enough to fit the fish in with half of the salt cure.  Then lay the fillet on top, cover with the remaining salt cure and place in the fridge for 2 hours and 30 minutes, without covering it.

 

Meanwhile, make a citrus dressing.  Pour the lemon and lime juice into a large clean jam jar this is 1 part off the dressing.  Then add 2 parts vegetable oil to the citrus juice.  1 part extra virgin rapeseed oil  1 part water,  the honey and a pinch of salt.  Screw the lid on, shake vigorously and test the balance – add more oil if its to sour or more citrus juice if its to oily.  You can also add more honey and salt to taste, if desired.  Set aside.  (you will have more dressing then you’ll require for this recipe but it will keep well in the fridge and work with any salad)

 

Take the trout out of the container, rinse under cold water,  pat dry and place on a clean chopping board.  Slice the fish into 2.5-3mm slices.

 

Char the orange segments with a blowtorch until caramelized

 

Place the sliced trout in the centre of each plate,  brush again with the remaining  gin and garnish with the orange segments, rock samphire, radish, herring roe, dill, pickled gherkin and herb or flower garnish.

 

Finally, spoon a few teaspoons of the citrus dressing over the trout and serve.

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

Spiced cod with curried cauliflower and mango 

By Tony Fleming 

 

Ingredients –

 

COD

4 cod fillets, skin removed, each weighing 140g

½ bunch of coriander, chopped

1 tbsp of mild curry powder

1 lemon

100g of butter

Vegetable oil

 

CAULIFLOWER PUREE

500g of cauliflower

10g of garlic, diced

10g of ginger, diced

3g of cumin seeds

15g of curry powder

100g of butter

250g of milk

250g of double cream

50g of mango chutney, good quality from a jar

Salt

Juice of half a lemon

 

MANGO RELISH

2 mangoes, flesh cut into0.5cm dice-1 stone reserved

100ml of white wine vinegar

100g of caster sugar

70ml of water

½ tsp black onion seeds

½ tsp white mustard seeds

2 red chilies finely chopped

1 red onion finely chopped

1 tbsp of coriander, chopped

 

GARNISH

4 purple cauliflower, raw

1 handful of cauliflower florets

1 handful of coriander cress

Vegetable oil

Salt

 

Method-

For the mango relish, boil the vinegar, sugar, water, reserved mango stone and onion seeds until you achieve a syrup the liquid should be reduced by half (approximately). Remove the mango stone and set aside. 

 

Mix the mango with the chili and red onion.  Add the mango mix to the hot mango stock, cover tightly with cling film and leave for 1 hour at room temperature.  Chill in the fridge (you will need to bring the relish up to room temperature and mix in the coriander before serving).

 

For the puree, melt the butter in a pan over a medium heat and cook the garlic, ginger, cumin seeds and curry powder for 4-5 minutes.  Add the chopped cauliflower, season with salt and cook for a further 5 minutes until starting to soften.

 

Add the milk and simmer until the cauliflower is cooked.  Add the cream and simmer until the cream is reduced and thickened.  Transfer to a blender with the mango chutney and lemon juice until smooth, then pass through a fine sieve.

 

Preheat oven to 180c/gas mark 4

 

Season the cod fillets with salt.  Place on a non-stick, ovenproof pan over a medium-high heat and add a small dash of vegetable oil.  Once the oil is hot, cook the cod fillets for 2 minutes, then transfer to the oven and cook for 5 minutes.

 

Meanwhile,  place a pan over a medium-high heat and add a dash of vegetable oil.  Once the oil is hot, add the florets and cook until golden, then season to taste with salt and remove from the pan.

 

Once ready, remove the cod from the oven and add curry powder and butter to the pan.  Once the butter begins to foam, use a spoon to baste the fish for 2 minutes,  then finish with lemon juice, coriander and a pinch of rock salt.  Leave in a warm place to rest for 1 minute. 

 

To finish, place the fillets of cod onto plates and dot the puree around the fish.  Arrange the pan fried cauliflower florets onto the fish and spoon on some mango relish.  Use a mandolin to shave some of the purple cauliflower and arrange the shavings onto each plate.  Finish with some coriander cress and serve immediately.

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

 

RED MULLET AND Spinach with Caesar new potato

 

Ingredients-

4 red mullet fillets

100ml of rapeseed oil

500g of new potatoes

plain flour

50g of unsalted butter, softened

1 bunch of spring onions

4 tbsp of Caesar salad dressing

200g of baby spinach

1/2 lemon

 

 

Method-     

     Begin this red mullet recipe by putting the new potatoes in a large saucepan.

Cover the potatoes with cold water and bring to the boil. Reduce the heat a little and cook gently until tender, then drain and set aside until almost ready to serve.

 

Make sure all the scales and pin-bones have been removed from the red mullet. Season the fillets and lightly dust the skin side with flour. Brush with the soft butter. 

 

Put a large non-stick frying pan over a moderate heat and add a little rapeseed oil-Lay the fish in the frying pan skin-side down and press down gently with spatula. 

 

Get a saucepan of hot water ready to reheat the cooked potatoes. Put them into the hot water for 2 minutes then drain in a colander. Return the potatoes to the saucepan and crush with a fork. 

 

Slice the spring onions and add them to the potatoes along with the Caesar dressing. Mix thoroughly. 

 

In a bowl, dress the baby spinach leaves with some of the rapeseed oil.

 

When the fish is done, season it with a little lemon juice and flaky sea salt then remove it to a tray so it doesn’t overcook. 

 

To serve, put a medium-sized ring in the middle of a serving dish, then spoon in a quarter of the crushed new potatoes. Remove the ring and place some of the dressed spinach on top. 

 

Gently place one fillet of red mullet on top and drizzle the plate with some of the remaining rapeseed oil to garnish. Repeat with the remaining ingredients and serve. 

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Always moving forward! 

Baked mackerel with salsa and fishy crisps

by William Drabble from Great British Chef Website

 

 

Ingredients

 

·         4 boneless mackerel fillets

·  1 lemon for juice  

·         1 avocado

·         1/2 cucumber

·         4 tomatoes

·         11ml of olive oil

·         4 filo pastry sheets

·         1 egg white

·         1 pinch of salt

·         1 pinch of pepper

·         15g of butter, melted

   

 

Method

1

Preheat the oven to 175°C/gas mark 4

2

Lay a sheet of pastry onto a lightly floured work surface. Brush lightly with butter and press another sheet of pastry on top. Repeat with the remaining 2 sheets so you have 1 sheet made up of 4 layers

3

Cut out 4 little fish shapes, brush with egg white and sprinkle over a little salt and pepper, or some sesame seeds if preferred. Bake for 10-12 minutes until crispy and golden

4

Skin and de-stone the avocado. Dice the flesh into 5mm cubes. Peel the cucumber and dice into 5mm cubes

5

Drop the tomatoes into boiling water for a few seconds. Remove and plunge into iced water. Peel the skins from the tomatoes, remove the seeds and dice the flesh into 5mm squares

6

Mix together the tomato, cucumber and avocado in a bowl. Drizzle over the oil and add a squeeze of lemon juice. Store in the fridge until ready to serve

7

Preheat the oven to 180°C/gas mark 4

 8 

Cut out 8 sheets of baking paper, slightly bigger than the fillets. Rub the sheets with oil on one side. Lay the fillets on the oiled paper, then lay the remaining sheets on top, oil-side down

9 

Still covered, lay the fish onto a baking tray and bake in the oven for 10-12 minutes, or until cooked through. Remove from the oven and squeeze a little lemon juice over the fillets

10 

To serve, divide the salsa onto plates and top each mound with a fillet of mackerel. Lay the fishy crisps on top of the fish and serve immediately