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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

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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

  • 30g of unsalted butter

 

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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A fishy’ dinner suggestion from the Great British Chefs website

 

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Herbed seafood biryani

by
 
Alfred Prasad

 

Ingredients

 

HERB PASTE

  • 1 knob of ginger, 1 inch in length, roughly chopped
  • garlic cloves, roughly chopped
  • 3 tbsp of coriander leaves
  • 2 tbsp of mint leaves
  • 2 tbsp of dill tops, reserve a few sprigs for garnish
  • green chillies, de-seeded

     

    Method

    To begin, heat the oil in a large saucepan over a medium heat. Sauté the bay leaves for 10 seconds and add sliced onions. Fry until deep golden brownlemon, juiced and zested

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

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  A fishy’ dinner suggestion from the Great British Chefs website

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Sea bass and tiger prawn panzanella-style salad with chilli dressing

by Russell Brown

 

Ingredients
 
SEA BASS AND TIGER PRAWN SALAD
DRESSING
Method

Begin by preparing the dressing. Use a blowtorch or open flame to gently char and roast the skin of the chilli. Wrap in cling film and allow to sweat for 10-15 minutes. Remove the cling film, de-seed and finely chop the flesh. Set aside until required

Add the orange juice to a small saucepan and place over a medium heat. Simmer gently and reduce by approximately two thirds until you achieve the consistency of a light syrup. Allow to cool, then add to a bowl with the honey, Dijon mustard and white wine vinegar

Gradually add the oil, whisking to combine and emulsify. Season with a little salt and pepper, then gradually mix in the chopped roasted chilli. Keep tasting as you add the chilli to avoid overpowering the dressing

To cook the prawns, either fry in a hot pan with a little olive oil or gently poach in salted boiling water for 1-2 minutes

Segment the orange and set aside, reserving any juices in a bowl

To assemble the salad, tear up the ciabatta and add to a bowl with the prawns, orange segments and chopped peppers. Sprinkle over the orange juice reserved from segmenting the oranges, then drizzle with a little chilli dressing. Set aside for 10 minutes

To cook the sea bass, season the skin of each fillet and add a dash of oil to a non-stick pan over a medium-high heat. Once the oil is hot, add the fish, skin-side down, until the sides of the fillet begin to turn opaque and the skin becomes crisp. Reduce the heat and add the butter and a dash of oil to the pan

Once the butter starts to foam, carefully turn over the fillets and remove from the heat, allowing the fish to finish cooking in the residual heat

Add the rocket and chopped chives to the salad, adding a drizzle more of the dressing if necessary. Divide into 4 shallow bowls, ensuring the ingredients are equally distributed, then top each bowl with the sea bass. Drizzle some dressing around each bowl and serve immediately