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Details
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Category: Latest News
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Created: 27 January 2020
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A fishy’ dinner suggestion from the Great British Chefs website
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Sea bass with prawn tortellini, fennel purée and white wine sauce
Ingredients
Roasted sea bass
Pasta dough
Prawn tortellini filling
- 12 king prawns, peeled, cleaned and chopped into small pieces
- 30g of breadcrumbs
- 50ml of double cream
- 1 dash of lemon juice
- 1 egg, lightly beaten
- olive oil
- salt
- 30g of butter, melted
Fennel purée
- 2 bulbs of fennel, finely sliced
- 20g of butter
- 100ml of double cream
- 200ml of full-fat milk
- salt
White wine sauce
- 100ml of white wine
- 1 shallot, peeled but kept whole
- 25ml of white wine vinegar
- 180g of butter, cold and diced
- salt
Garnish
Method
For the tortellini, place the flour into a food processor, pulse and add the eggs and yolks, one by one. Stop processing as soon as the mix comes together, you might not need all the eggs, and if you accidently add too much, thicken with a little flour
Tip the mix out onto a floured surface, knead for 3-5 minutes or until smooth. Divide in half, wrap in cling film and allow to chill in the fridge
For the tortellini mix, place the pieces of prawn into a bowl and add the breadcrumbs. Add the cream and mix until well-blended. Season with salt and a dash of lemon juice
Shape the mix with your hands into 8 small balls and refrigerate until required
Roll the pasta dough through a pasta machine, starting from the widest setting, and gradually going down the settings so that the arrow is between 0 and 1. Repeat the rolling process on the last setting to ensure there is a consistent finish to the thickness of the dough. The pasta should be dry, but with no cracks and slightly elastic
Cut 8 circles of the pasta using a 7cm pastry cutter. Use a pastry brush to coat the edge of the circles with egg wash, so that the tortellini will seal
Place a ball of the prawn filling into the centre of each round. Enclose by folding each round of pasta in half to form a semi-circle, use your thumb and forefinger to force out any air and seal the edges
Press the straight side of the tortellini on a flat edge to form a base, this will ensure the pasta stands upright when served. Brush with the melted butter and place onto a tray lined with baking parchment. Set aside in the fridge to chill
For the fennel purée, place a large saucepan over a medium heat. Add the butter and fennel to the pan and sweat for 5 minutes. Add the milk and cream, increase the heat and bring to the boil. Reduce to a gentle simmer and cook for 10-15 minutes until the fennel is soft
Remove the pan from the heat. Strain off the liquid and reserve. Place the fennel into a blender with enough cooking liquid to cover and blend until smooth. Pass through a fine sieve, add more liquid to ensure the finished purée is smooth but holds firm
Bring a medium sized pot of water to the boil. Once the baby leeks are washed, trim off the roots but make sure you keep the base of the leeks intact. Cut 3cm off the top of the leek and cut each leek in half
Add a large handful of salt to the boiling water and drop in the baby leeks for 30-45 seconds. Remove from the water and plunge into a bowl of ice water for 5 minutes. Drain and place on absorbent kitchen towel
For the white wine sauce, place the shallot, vinegar and white wine in a medium saucepan. Bring to the boil, turn down to a simmer and reduce to approximately 50ml. Remove the shallot and reduce the heat to the lowest setting. Slowly add in the butter, while whisking vigorously
When most of the butter has been added, remove the pan from the heat and whisk in the last of the butter to achieve the correct consistency - the sauce should coat the back of a spoon. Season to taste with salt and keep warm
For the wild mushrooms, heat the butter in a small pan over a medium to high heat. Once the butter begins to foam, add the mushrooms and cook for 5 minutes, season with salt to taste and keep warm
Preheat the oven to 200˚C/gas mark 6. Bring a pot of water slowly up to the boil
For the sea bass, place a large non-stick pan over a medium to high heat, pour in enough rapeseed oil to cover the base
Once the oil is hot, add the sea bass fillets, skin-side down, into the pan (you may need to pan-fry the fish in batches, depending on the size of your pan). Press down the flesh of the fish lightly with a spatula as it cooks, this will ensure the fish cooks evenly
After 2-3 minutes, turn the fish over and add a knob of butter and the blanched leeks to the pan, cook for a further 3 minutes. Remove the pan from the heat and place straight into the oven to roast for 3 minutes. Remove from the oven, season with salt and allow to rest
Drop the tortellini into the boiling water and cook for 2-3 minutes or until the pasta is tender but not soggy. Remove the tortellini from the water and toss in a little olive oil
To serve, divide the warm fennel purée across 4 plates and place the sea bass fillets on top. Add the tortellini beside the fish along with the warm leeks and mushrooms. Drizzle with the white wine sauce and serve immediately
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Details
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Category: Latest News
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Created: 26 February 2020
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Details
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Category: Latest News
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Created: 27 January 2020
∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝
A fishy’ dinner suggestion from the Great British Chefs website
∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝∝
Crab gnocchi
Ingredients
Method
Start your gnocchi by placing three large potatoes into a pan of water and bringing to the boil, reduce to a simmer and cook gently to avoid breaking the skin. Once the potatoes are soft, drain and mash thoroughly
Allow the potatoes to cool until luke warm. In a large mixing bowl combine the mashed potato, rice flour, herbs and 1 teaspoon of salt. Mix well until totally combined
Add in the brown crab meat until mixture forms a soft dough (you may need to add a little more rice flour - the dough should not be too sticy
To see if the mixture is correctly seasoned, take a small amount of the mixture and roll into a small log on a board. Cook in boiling salted water (as soon as the gnocchi floats to the surface, leave for 1 more 1 minute then remove). Taste to check the seasoning and adjust if necessary
Put the mixture into a piping bag and cut an opening of 1cm in diameter. Dust a chopping board with some more of the rice flour and pipe long logs across the length of the board – roll along the board to coat in flour. Repeat until all the mix is used up
Dust a sharp knife with flour and cut the gnocchi into logs 4cm in length
Cook in boiling water, as above. If not using immediately, plunge into ice water to cool and you can store the gnocchi coated in oil in the fridge. This will keep for up to two days
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Details
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Category: Latest News
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Created: 27 January 2020
A fishy’ dinner suggestion from the Great British Chefs website
Whole Dover sole with a tarragon and
lemon stuffing and potato dumplings
Potato dumplings
Sole
Tarragon and lemon stuffing
Method
Preheat the oven to 200°C/Gas mark 6. Score around the middle of the potatoes, then bake them in their skins for about 1 hour or until soft. Halfway through, rub the whole garlic with a little oil, then roast with the potatoes for 25-30 minutes until soft. Put aside to cool
To make the dumplings, bring a large pan of water to the boil, reduce to a simmer and season with oil and salt
Sieve the cooled potato flesh and peeled garlic through a ricer or drum sieve. Separate the egg and fold together the sieved potato, garlic, Parmesan and egg yolk, being careful not to overwork
Fold in the flour, lemon oil, chopped capers and chopped parsley. Season and place onto a flat surface
Divide the dough up into small balls and submerge in the simmering water until the dumplings come to the surface
Immediately blanch in ice cold water and when cold, transfer to a tea towel to dry
To fry the dumplings, heat a non-stick pan and add a little oil. Fry until the dumplings are golden brown, which should take about 2 minutes each side
To make the stuffing, blend the bread in a food processor with the salt, tarragon, olive oil and zest of the 1/2 lemon
Clean and prepare the whole sole. Using a long, sharp knife, make an incision down the backbone of each fish. Slide your knife between the fillets and the bone, leaving at least 1cm uncut at either end. Fold back the top flaps. Cut along the outside edge of the backbone with scissors
Loosen the underside of the bone with your knife. Snip the loose bone near the head and tail and remove it completely, leaving each fish with a 'pocket'. Make sure the cavity is clean and dry and pack the stuffing in to all of the available space. Watch our how to video if you need more help
Preheat a grill. Season the skin of the fish and place under the grill for about 5 minutes each side, until the skin crisps up and the flesh comes away from the bone
Serve immediately, pouring over the juices from the tray, alongside the dumplings
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Details
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Category: Latest News
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Created: 27 January 2020
A fishy’ dinner suggestion from the Great British Chefs website
Hake with mussels, potatoes and light curry velouté
Ingredients
- 4 hake fillets, weighing approx. 130g each
- 250g of mussels, debearded and washed
- 1 bay leaf
- 150g of new potatoes
- 80g of red grapes, halved
- 1 large onion, sliced
- 250ml of dry white wine
- 100ml of single cream
- 5g of mild curry powder
- 1/2 lemon, juiced
- salt
- 150g of curly parsley
- 75ml of rapeseed oil, plus extra for frying
- 6 pearl onions, peeled and halved
- 20g of samphire, to garnish
- sea beet, to garnish (optional)
Method
Begin by preparing the parsley oil. Place the parsley and rapeseed oil into a blender and blitz for 2 minutes until completely smooth. Pour into a muslin cloth set over a bowl and set aside to strain
Bring a pan of salted water to the boil and add the new potatoes. Cook for 10 minutes, then add the halved pearl onions and cook for another 5–10 minutes until the potatoes are tender. Drain and set aside
Place a heavy-bottomed pan over a high heat and add the mussels. Pour in 150ml of the white wine and add the bay leaf, then cover and cook for a few minutes until all the mussels have opened (discard any that don’t). Strain the liquid through a fine sieve or muslin cloth into a bowl and remove some of the mussels from their shells (keep a few in their shells as these will look nice in the bowl). Store the mussels in the cooking liquor while you start cooking the velouté
To make the velouté, add a dash of rapeseed oil to a pan over a medium heat and add the onion. Sweat for 5 minutes until soft and translucent, then add the remaining 100ml of white wine. Simmer until reduced to a syrup, then add the reserved mussel cooking liquor (reserving the mussels) and reduce by half
Add the cream and curry powder, bring to the boil then remove from the heat. Leave to cool then transfer the mixture to a blender and blitz until smooth. Pass through a fine sieve and season with lemon juice and sea salt to taste. Keep warm
To cook the fish, place a frying pan over a medium heat and add a dash of rapeseed oil. Add the hake fillets skin-side down and cook for 4 minutes, then flip and cook for a further 2 minutes. Season with a few drops of lemon juice and salt
To serve, warm through the mussels, pearl onions and potatoes in the velouté. Divide between 4 bowls, then top with a fillet of hake. Finish with the grapes, samphire, sea beet leaves (if using) and drizzle the parsley oil around to finish
