A fishy’ dinner suggestion from the Great British Chefs website

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Halibut with cockle risotto

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Ingredients

 

 

Halibut Fillets

Cockles

Parsely Oil

  • 200g of parsley, English, picked
  • 100g of olive oil

Risotto

To Serve

Method

Begin by preparing the cockles. Heat a pan on the hob and add the cockles and remaining ingredients. Place a lid on the pan and cook until they have opened. Allow to cool, remove the meat from the shells and strain and reserve the cooking liquid

For the parsley oil, blanch the parsley for 4 minutes, then immediately drain and refresh in iced water. Squeeze out as much water as possible from the parsley and blend in a Thermomix or blender with the oil. Pass through a sieve to achieve a clear green oil

  • 200g of parsley, English, picked
  • 100g of olive oil

To cook the risotto, brown off 15g of the butter slightly in a large pan, then add the rice. Cook until the rice starts to colour, then add the onion, garlic, salt and pepper. Cook out for 2 minutes, then add the white wine and reduce

One ladle at a time, gradually add the chicken stock followed by the cockle stock (reserved cooking liquor), stirring every couple of minutes and allowing the rice to absorb each addition of liquid. Repeat until the stock is absorbed and the rice is al dente, then allow to rest for 5 minutes

  • 125ml of chicken stock

Add the cockles to the risotto and stir in the remaining 50g of butter until rich and creamy. Check the seasoning and stir in some lemon juice and chives

Fry the halibut in a pan for 4 minutes, or until golden brown on the serving side. Turn the fillets over, add a knob of butter to the pan and cook for another minute or so, or until they reach an internal temperature of 42°C. Season the fillets and finish with lemon juice

To serve, divide the risotto onto plates and place the halibut fillets on top. Garnish with coriander leaves and drizzle with parsley oil before serving

 

A fishy’ dinner suggestion from the Great British Chefs website

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 Salmon with braised lettuce, potatoes, samphire and king crab

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Ingredients

 

Salmon

To serve

Method

Crack the crab legs and reserve 4 neat pieces from the centre of the legs for presentation. Remove the remaining meat from the legs and cut into rough pieces

Boil the potatoes in salted water until tender, remove from the heat and allow to sit in the pan for 10 minutes before draining

Place a large, non-stick pan over a high heat and add a dash of rapeseed oil. Once hot, lightly season the salmon and add to the pan. Sear for 2-3 minutes until lightly golden, then turn the fillets over to achieve the same effect on the opposite sides - the salmon should still be slightly pink in the centre

Remove from the pan and allow to rest in a warm place. In the same pan, add a dash more rapeseed oil and brown the whole crab leg pieces for 2-3 minutes. Remove and keep warm with the salmon

In a shallow frying pan, bring the fish stock to the boil and add the potatoes, peas and samphire. Cook for 1 minute

  • 100g of samphire, fresh
  • 40g of frozen peas, defrosted
  • 100ml of fish stock, fresh
  • 40g of salted butter

Add the lettuce, dill and chopped crab meat. Cook for 1 minute, then add the butter, a few drops of lemon juice and seasoning

Divide the contents of the pan onto plates. Squeeze a little lemon juice over the salmon and crab, then arrange on top of the lettuce. Serve immediately

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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
  • 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
  • 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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 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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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