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

 

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

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

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

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

  • Tasty Tuesday!

  • Roasted cod with champagne and honey

    by

    Tong Chee Hwee (https://www.greatbritishchefs.com/recipes)

      Ingredients   

       For the champagne sauce

  • 200ml of Champagne
  • 50g of butter
  • 140g of mirin
  • 20g of flour
  • 1 pinch of salt

       To plate

  • 100g of baby mixed salad leaves
  • chives
  • goji berrie
  • Method

  • Begin by making the champagne sauce. Melt the butter and combine with the mirin, champagne and salt in a small pan. Bring to the boil then add the flour to the pan, whisking continuously until a smooth sauce consistency is achieved. Set aside until required
  • 50g of butter
  • 140g of mirin
  • 200ml of Champagne
  • 1 pinch of salt
  • 20g of flour
  • Preheat the oven to 180°C/gas mark 4
  • Clean the cod and dry with kitchen towel, then brush over a thin layer of soy sauce. Arrange the spring onions on a baking tray and place the cod on top skin-side down, then bake in the oven for 15 minutes
  • 500g of cod fillet, skin on and scaled
  • soy sauce, for brushing
  • 2 bunches of spring onions
  • Remove the baked cod from the oven and brush with honey. Place under a hot grill until golden brown
  • honey, for glaze
  • To serve, arrange the mixed salad leaves in the centre of the plate and place the cod fillet on top. Cover with a generous serving of champagne sauce then garnish with chives and goji berries
  • 100g of baby mixed salad leaves
  • chives
  • goji berries