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Details
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Category: Latest News
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Created: 22 September 2020
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A fishy’ dinner suggestion
from
the Great British Chefs website
Hake with mussels, potatoes and light curry velouté
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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
1
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
- 150g of curly parsley
- 75ml of rapeseed oil, plus extra for frying
2
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
3
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
- 250g of mussels, debearded and washed
- 250ml of dry white wine
- 1 bay leaf
4
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
5
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
- 100ml of single cream
- 5g of mild curry powder
- 1/2 lemon, juiced
- salt
6
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
- 4 hake fillets, weighing approx. 130g each
7
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
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Details
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Category: Latest News
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Created: 22 September 2020
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A fishy’ dinner suggestion
from
the Great British Chefs website
cod with clams and chorizo
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Ingredients
Method
1
In a large pan with a tight fitting lid (it needs to be large enough to hold the fish and all other ingredients), heat some olive oil over a moderate heat. Add the chorizo and fry until the fat begins to run out
2
Move the chorizo to the side of the pan to create some room. Increase the heat and add the cod, skin-side down, and fry for 1-2 minutes
3
Add the clams, cherry tomatoes and white wine, cover with the lid and reduce to a medium heat once again. Cook for 2-3 minutes, be careful not to overcook the cod
4
Transfer the cod along with any open clams to plates. Increase the heat, add the parsley and butter and simmer, shaking the pan occasionally
- 1 handful of parsley
- 1 knob of butter, large
5
Once the butter has melted and the clams have all opened, spoon the rest of the clams and some sauce onto each plate. Serve immediately
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Details
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Category: Latest News
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Created: 22 September 2020
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A fishy’ dinner suggestion
from
the Great British Chefs website
HAKE TOMATO AND CRAB
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Ingredients-
TOMATO SLICES
SPRING ONION OIL
CRAB
CRAB SAUCE
HAKE
- 4 hake fillets, each weighing approx. 90g, skinless
- oil
- salt
TO SERVE
METHOD
The day before you plan to serve the dish, begin by preparing the marinated tomatoes. Preheat an oven to 100°C/gas mark ¼
Slice the tomatoes into thick rounds and lay out in a single layer on a baking tray. Place in the oven to dry out for 40 minutes, turning halfway through the process. Remove from the oven and transfer the tomato slices to a container. Whisk together the marinade ingredients and pour over the tomatoes. Seal the container and set aside in the fridge to marinate for 24 hours
The next day, prepare the spring onion oil. Place all the ingredients in a blender and blitz for 5 minutes. Place in the fridge to chill, then blend for a further 5 minutes
Pass through a sieve lined with muslin to a clean, upright container and leave to rest in the fridge. The oil can be used for up to 5 days. When ready to use, skim the oil from the top of the container
Break down the crab by twisting off the claws and legs. Separate the body from the main shell. Remove the feathery dead man’s fingers from the body, as these should not be eaten, and use a spoon to scoop out the brown meat. Set aside in a bowl
Crack the claws open using the back of a knife or a meat mallet and take out the white meat. Use a skewer to pick out the rest of the white meat from the body and the legs. Check the meat to make sure no fragments of shell remain. Set the meat aside in the fridge and weigh the crab shells and legs – you’ll need 250g for the sauce
To make the crab sauce, place a pan over a medium heat and add a dash of oil. Brown the carrot, celery, onion, leek and lemongrass. Add the crab shells and cook for a few more minutes until coloured
Add the brandy to the pan and allow the alcohol to burn off. Add the chicken stock, wine and tomato paste, bring to the boil and turn down to a simmer. Chop the herbs and add to the stock, leaving to simmer for 30 minutes
Pass the stock through a fine sieve into a clean pan and reduce by three-quarters. Add the cream and reduce by half. Add a splash of lemon juice and season to taste. Pass through a fine sieve and set aside
When ready to serve, preheat an oven to 180°C/gas mark 4
Remove the white crab meat from the fridge and stir through the lemon juice. Combine the kimchi liquid, mayonnaise and harissa, adding a little more kimchi liquid to taste if necessary. Stir this through the crab meat and season to taste
Gently rub a little oil over the hake portions and season well. Preheat a frying pan over a very high heat and sear the hake for a few minutes on each side until golden
- salt
- oil
- 4 hake fillets, each weighing approx. 90g, skinless
Transfer the hake to the oven until the temperature of the centre of the fish reads 32°C on a temperature probe. Remove and rest for 10–15 minutes – the internal temperature of the fish will rise to 42°C during this time
Gently reheat the sauce and blitz with an immersion blender until the sauce is frothy. Transfer to a jug and split with some of the spring onion oil
Place a slice of tomato onto the base of each bowl and place a portion of hake on top. Top with a spoonful of the crab meat, then add another slice of tomato. Garnish the tomato with herbs such as basil, coriander and dill, and serve the sauce on the side to be poured into the bowl at the table
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Details
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Category: Latest News
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Created: 22 September 2020
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A fishy’ dinner suggestion
from
the Great British Chefs website
Turbot with prawns, braised fennel and borage
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TURBOT
BRAISED FENNEL
LEMON VINAIGRETTE
- 10ml of lemon vinegar
- 20ml of lemon oil
- 20ml of olive oil
- salt
PRAWN CRACKER
- 70g of prawns, raw and peeled
- 70g of tapioca flour
- 32g of water
SEA KALE
RADISHES
ROCK SAMPHIRE AND MONK'S BEARD
PRAWN EMULSION
METHOD
Start by making the prawn crackers. Blitz the prawns in a blender (a Thermomix if you have one) until a smooth paste forms. Add the flour and once combined, add the water to form a dough. Roll and shape into cylinders, or whatever shape you prefer, and store in the fridge for 24 hours
- 70g of prawns, raw and peeled
- 70g of tapioca flour
- 32g of water
Once set, slice into 1.5/2mm thick discs and place the discs in a dehydrator at 57˚C for 3 hours. Then, remove and store in an airtight container until required
To prepare the fennel, remove the tips and cut into 8 small wedges, leaving the root of each wedge intact. Place a pan over a low-medium heat and melt the unsalted butter. Once foaming, add the shallots and sweat until completely soft. Add the fennel, sweat for a further 3-5 minutes, then add the salt and vegetable stock to cover
Place all of the herbs (except the borage) and spices into a piece of muslin cloth and tie to form a spice bag, add this to the fennel mix. Cook for 5-10 minutes on a slow simmer
Once the fennel is completely soft, set aside and leave to infuse in the braising liquid for 30 minutes
For the lemon vinaigrette, lightly whisk all the ingredients until smooth. Store in a squeezy bottle and set aside
- 10ml of lemon vinegar
- 20ml of lemon oil
- 20ml of olive oil
- salt
For the prawn emulsion, measure out 100ml of the fennel braising liquor and bring to the boil. Reduce to the lowest heat and, while whisking, slowly add the butter - this will form the butter emulsion sauce that the prawns will be added to later in the recipe. Set aside at room temperature
Preheat the oven to 200°C/gas mark 6
To cook the turbot, place a non-stick frying pan over a medium-high heat. Once the pan is hot, add a dash of the oil and season the turbot lightly before adding to the pan, skin-side down. Sear until golden brown and crispy, pressing the fish down with a spatula for the first 30 seconds to ensure the fillets cook evenly
Carefully turn the turbot fillets over and cook for an additional 2-3 minutes in the pan. Alternatively, transfer to the oven and roast for 4-6 minutes - this method is well suited to cooking thicker fillets
Peel the sea kale and blanch for 30 seconds in boiling water, then drain and dress using the lemon vinaigrette and salt. Pick the samphire and monk's beard and blanch for 30-40 seconds in unsalted boiling water, then combine with the kale and lemon vinaigrette
Preheat a deep-fat fryer to 180°C. Deep-fry the prawn crackers until light and crispy, then drain well on kitchen paper
Remove the fennel from the braising liquid and add to a pan with a knob of butter on a low heat. Stir in the borage and season to taste using salt and lemon juice
- 1 knob of butter
- borage, finely chopped, cress reserved for garnish
- salt
- lemon juice
Before serving, reheat the prawn emulsion and add the prawns to gently cook through for 2 minutes, but be careful not to overheat and split the sauce. Season with the tarragon and lemon juice. Dress the sea herbs in the vinaigrette. Thinly slice the breakfast radishes using a mandolin or sharp knife and dress in the vinaigrette and some salt, keeping it separate to the sea vegetables
Place the fennel in a neat pile in the centre of each large bowl and arrange the cooked turbot fillets on top. Pour the prawn bisque over the fish and garnish with the dressed sea herbs
Garnish each dish with the thinly sliced radish and borage cress. Dress with the lemon vinaigrette and salt and serve immediately
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Details
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Category: Latest News
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Created: 04 August 2020
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A fishy’ dinner suggestion from the Great British Chefs website
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Herbed seafood biryani
by
Ingredients
HERB PASTE
While the onions are cooking, place a large pan of water to boil. Wash and soak the rice in a large bowl of lukewarm water. Place the fish stock in a saucepan over medium heat, reduce by half and set aside
Grind the ingredients for the herb paste in a food processor and set aside
When the onions are browned, add the turmeric, fry for a minute and add the herb paste. Fry for a further 2–3 minutes, add the yoghurt and stir well to combine. Cook for a further 5 minutes and remove from heat
Add the cinnamon, cardamom, cloves and salt to the pan of boiling water, simmer for 5 minutes then remove the spices and discard. Drain the soaked rice and add to the boiling water, stirring gently
Meanwhile, heat the pan containing the herb mixture and add the scallops, prawns and crab meat. Sauté for a minute, stirring gently. Add the reduced fish stock and remove a few prawns and scallops for garnish
Check the rice – once it is three quarters cooked, drain in a colander and add to the pan containing the herbs and seafood. Stir gently to mix the herbs and seafood into the rice. Check the seasoning, add the lemon juice and leave to simmer for 10 minutes
To serve, divide the biryani between bowls and garnish with a few of the reserved king prawns and scallops. Add a sprinkling of toasted pine nuts, lemon zest and dill fronds. Serve hot
