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Details
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Category: Latest News
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Created: 24 October 2019
A fishy’ dinner suggestion from the Great British Chefs website
Smoked haddock baked with Parmesan and peas
by
Henry Harris
Ingredients
Smoked haddock
Parmesan glaze
Pomme purée
To serve
Parmesan
Method
Begin by preparing the pomme purée. Cut the potatoes into large, even chunks and place in a saucepan with enough cold water to cover. Season the water with a good few pinches of sea salt and place over a high heat
Bring to the boil, reduce to a simmer and cook for 20-30 minutes until tender. To test, insert a knife into a few pieces of potato to ensure they are tender all the way through. Strain and leave to steam and dry out, uncovered, for 4-5 minutes
Pass through a mouli or vegetable mill using the finest sieve attachment, then return to a clean saucepan over a low heat. Use a large spoon to stir and dry out the potatoes for a further 5-10 minutes
At the same time, bring the milk to the boil and once ready, add 1/3 of the milk to the potatoes, beating to incorporate. Add the butter slowly in small amounts, stirring thoroughly to combine
Add small amounts of the remaining milk to create very creamy, smooth, buttery mash - it may not require all of the milk. Add more butter to taste (optional)
Add salt and pepper to taste and finish with 2-3 grafts of freshly grated nutmeg. Set aside until required
For the Parmesan glaze, add the cream, egg yolk, Parmesan and a dash of Tabasco to a bowl and mix well to combine. Set aside
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Details
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Category: Latest News
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Created: 24 October 2019
A fishy’ dinner suggestion from the Great British Chefs website
Crab and tiger prawn fettuccine
by
Paul Ainsworth
Ingredients
- 500g of fettuccine, fresh (if using dried allow extra cooking time according to pack instructions)
For the sauce
- 200ml of vegetable stock
- 50g of butter, cubed
- 24 tiger prawns, raw, shelled, deveined and seasoned
- 1 red chilli, sliced
- 1 lemon, juiced
- 20g of garlic purée
- fresh parsley, chopped
- 12 cherry tomatoes, ripe, sliced in half
- 200g of white crab meat
- 40g of fresh rocket leaves
- 40g of pine nuts, lightly toasted
- extra virgin olive oil
- salt
- pepper
Method
Bring a large pan of salted water to the boil, in preparation for the pasta
Meanwhile, heat the vegetable stock in a separate pan and whisk in the butter to make an emulsion. Set to one side until required
Place a frying pan over a high heat and add a generous dash of olive oil. Once the oil is nice and hot add the prawns to the pan and sauté, turning over after 30 seconds until they're juicy and pink. Add the garlic purée, sliced chilli and a good squeeze of lemon juice to the pan followed by 50ml of the vegetable emulsion. Simmer for 1 minute until reduced
Cook the pasta in the pan of boiling water for 2-3 minutes if fresh, or according to packet instructions if dry. Strain and place the pasta into the prawn pan, mixing thoroughly. Season to taste, then add the cherry tomatoes and chopped parsley
To serve, put the pasta in a bowl and cover with the fresh white crab meat, rocket and pine nuts. Add a squeeze of lemon juice and a drizzle of olive oil, then serve immediately with crusty bread
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Details
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Category: Latest News
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Created: 24 October 2019
A fishy’ dinner suggestion from the Great British Chefs website
Baked soy salmon with enoki mushrooms, lemon soy vinaigrette and ginger jam
by
Andy Waters
Ingredients
Marinated salmon steaks
Lemon soy vinaigrette
Ginger jam
To plate
Method
Preheat the oven to 190˚C/gas mark 5
Place all ingredients for the marinade in a large bowl and mix to combine
Remove the skin and bones from the steaks and form into rounds. Add the salmon pieces to the marinade and leave in the fridge for 1-2 hours
Remove the salmon pieces and lay onto a baking tray, forming back into round shapes if untidy
Spoon a little of the marinade over the top of the salmon, cover lightly with tin foil and cook in the oven for 10–15 minutes
For the ginger jam, peel and roughly chop the ginger in a food processor until you have 100g of ginger pulp in total
Place the ginger in a saucepan with the sugar and water. Bring to a simmer and cook gently for around 30-45 minutes until slightly thickened. Add the minced chilli 10 minutes before taking off the heat
Pour into a sterilised jar and seal immediately. The jam will keep for 2-3 months
Meanwhile, prepare the enoki mushrooms by trimming off the stalks and separating into individual pieces. Combine together with three quarters of the watercress leaves and store in the fridge
For the vinaigrette, whisk together all of the ingredients
To plate, spoon a small knob of ginger jam into the centre of each plate. Remove the mushrooms and watercress from the fridge and dress generously with the lemon soy vinaigrette. Divide the salad between each plate onto the ginger jam
Carefully place the hot salmon medallions on top of the salad. Finish with another small spoon of ginger jam, the additional watercress and a drizzle of the vinaigrette. Serve immediately
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Details
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Category: Latest News
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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
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Details
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Category: Latest News
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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
