Details

Category: Latest News

Created: 08 July 2019

'A fishy’ dinner suggestion from the Great British Chefs website

Grilled bream with mustard and tarragon sauce, asparagus and peas

by Nathan Outlaw

INGREDIENTS

4 sea bream fillets, 100g each

salt 1 dash of oil

100g fresh peas

1 dash of oil

100g Maris Piper Potatoes

1 egg yolk

1 tsp cider vinegar

1 tsp English mustard powder

250ml of olive oil

100ml of fish stock

50ml of double cream

1 baby gem lettuce

2 gherkins

2 tsp tarragon, chopped

salt

freshly ground black pepper

TO PLATE

16 asparagus spears

50ml of olive oil Method

METHOD

1

To start the sauce, bring a saucepan of salted water to the boil and add the peas. Cook for 1 minute, then lift out with a slotted spoon and refresh in cold water. Set aside to drain. Peel and dice the potato into 1cm cubes and add to the boiling water. Cook until just tender, then drain and set aside to cool

100g of Maris Piper potatoes

100g of fresh peas

2

Whisk the egg yolk, vinegar and mustard together in a bowl for 1 minute, then slowly add the olive oil – don't add the oil too quickly, otherwise the mixture will split. Season with a little salt

1 egg yolk

1 tsp cider vinegar

1 tsp English mustard powder

250ml of olive oil

3

Gently heat the stock in a saucepan. Stir the cream into the mayonnaise then whisk in the hot fish stock a little at a time until the sauce is a coating consistency. Set aside

100ml of fish stock

50ml of double cream

4

To cook the fish, preheat the grill. Season a baking tray with salt, drizzle over a small amount of olive oil and lay the bream fillets on top. Grill for around 6 minutes, then remove from the grill set aside for 2 minutes – the residual heat will finish cooking the fish as it rests

1 dash of oil

4 sea bream fillets, 100g each

5

Meanwhile, bring a pan of salted water to the boil. Peel the asparagus spears and blanch them for 2–3 minutes, depending on thickness. Drain and refresh

16 asparagus spears

salt

6

To finish the sauce, remove the skins from the peas, finely shred the lettuce and chop the gherkins. Place the sauce in a saucepan over a medium heat and stir in the lettuce, peas and potatoes. Allow to heat through for a minute, then stir in the gherkins and tarragon. Season to taste

1 baby gem lettuce

2 gherkins

2 tsp tarragon

salt

freshly ground black pepper

7

Ladle the sauce into four warm serving bowls and lay the fish on top. Garnish each portion with four asparagus spears and a drizzle of olive oil

50ml of olive oil

Details

Category: Latest News

Created: 09 July 2019

 A 'fishy' dinner suggestion from the 'Great British Chefs' website

Turbot with Cucumber beurre blanc

by Dominic Chapman

Ingrediants-

Ingrediants

4 turbot fillets, about 150g each

1 knob of butter

juice of half a lemon

salt

1 cucumber, halved lengthways, deseeded and thinly sliced

500g of butter, cubed

500ml of white wine

200ml of white wine vinegar

100g of shallots, chopped

20g of garlic, chopped

5g of thyme

1 bay leaf

5 black peppercorns

50ml of double cream

2 lemons, juiced

75g of dill, finely chopped

salt

freshly ground black pepper

Method

To make the beurre blanc, add the wine and vinegar to a large pan and place over a medium heat. Add the shallots, garlic, thyme, bay and peppercorns to the pan and cook for 5–10 minutes or until the liquid reduces to a light syrup

500ml of white wine

200ml of white wine vinegar

5 black peppercorns

100g of shallots, chopped

20g of garlic, chopped

5g of thyme

1 bay leaf

2

Add the cream to the pan, stir well and continue to cook until the sauce begins to boil. Whisking continuously, gradually add the butter until fully combined, then remove from the heat

50ml of double cream

500g of butter, cubed

3

Pass the sauce through a fine sieve into a clean pan and discard the herbs, shallots, garlic and peppercorns. Stir through the lemon juice and adjust the seasoning to taste, then add the chopped dill and cucumber slices to the pan

2 lemons, juiced

75g of dill, finely chopped

1 cucumber, halved lengthways, deseeded and thinly sliced

salt

freshly ground black pepper

4

Place the pan of sauce back on a gentle heat to warm through while cooking the turbot, until the cucumber slices have softened but retain a vibrant green

5

Meanwhile, place a large frying pan over a medium heat. Season the turbot fillets with salt and place upside down in the pan. Allow to cook for a few minutes until mostly cooked through

4 turbot fillets, about 150g each

salt

6

Flip the fillets over and add a knob of butter to the pan along with a squeeze of lemon juice. Baste the fillets with the melted butter for a further minute, then remove the pan from the heat

1 knob of butter

juice of half a lemon

7

To serve, spoon the warm beurre blanc sauce over the fillets, ensuring the cucumber slices are equally distributed between each portion

Details

Category: Latest News

Created: 09 July 2019

A 'fishy' dinner suggestion from the 'Great British Chefs' website.

Smoked haddock baked with Parmesan and peas

by Henry Harris

Ingredients

2 smoked haddock fillets, each weighing 180g, skin and bones removed Parmesan glaze

150ml of double cream

1 egg yolk

3 tbsp of Parmesan, grated

Tabasco Pomme purée

500g of Désirée

sea salt

250ml of milk

125g of butter, cut into cubes

100g of peas, cooked

salt

nutmeg, freshly grated

Parmesan -to serve

Method

1

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

500g of Désirée potatoes

sea salt

2

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

3

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

4

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

250ml of milk

125g of butter, cut into cubes

5

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)

6

Add salt and pepper to taste and finish with 2-3 grafts of freshly grated nutmeg. Set aside until required

salt

pepper

nutmeg

7

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

150ml of double cream

1 egg yolk

3 tbsp of Parmesan

Tabasco

8

Add 2 portions of the mash to a pan and reheat until piping hot. Add the cooked peas, a good milling of black pepper, then season further with salt and pepper if required

100g of peas, cooked

salt

pepper

9

Fill the 2 20cm gratin dishes with the potato and pea mixture. Add a smoked haddock fillet to each dish, then pour in an equal amount of the Parmesan glaze to each dish. Grate some Parmesan generously over the top of each dish

2 smoked haddock fillets, each weighing 180g, skin and bones removed

Parmesan

10

Set the grill set to a low-medium heat and place the dish over a low shelf. Allow approximately 10 minutes to cook the fish through and brown the Parmesan cheese and cream crust. Once golden and bubbling, serve immediately.

Details

Category: Latest News

Created: 08 July 2019

‘A fishy’ dinner suggestion from the Great British Chefs website

Sous vide salted cod, avocado, sea vegetables & cucumber

by

Paul Foster

Ingredients

1 cod belly, large, skinned

500g of salt

50ml of extra virgin olive oil

Avocado emulsion

2 avocados, ripe

3 egg yolks

1 lemon, juiced

100ml of sunflower oil

1/2 cucumber, peeled

sea salt

Puffed wild rice

50g of wild rice

500ml of vegetable

sea vegetables

Serve with lemon

Method

1

Cover the cod belly in salt and leave for 10–12 minutes depending on thickness of the fish

1 cod belly, large, skinned

500g of salt

2

In a blender, blitz the avocado with the egg yolks and lemon juice until smooth. Pour into a bowl and then slowly add the sunflower oil in a steady stream while continually whisking to emulsify. Season to taste

2 avocados, ripe

3 egg yolks

1 lemon, juiced

100ml of sunflower oil

salt

3

Preheat a water bath to 48°C

4

Remove the cod from the bag, wash well in cold water and pat dry. Place in a vacuum bag with the olive oil and fully compress in a chamber sealer

50ml of extra virgin olive oil

5

Poach the cod in the water bath for 10 minutes, until just cooked

6

Cut the cucumber into quarters and remove the seeds. Sprinkle lightly with sea salt and leave for 10 minutes

1/2 cucumber, peeled

sea salt

7

Preheat a deep-fryer to 210°C. Alternatively, place the oil in a deep-sided pan and bring up to temperature on the hob

500ml of vegetable oil

8

Fry the wild rice in the oil until puffed up and golden

50g of wild rice

9

Wash the sea vegetables, blanch in boiling water and then refresh in cold water

10

To plate the dish, flake the cod and arrange on places with the avocado emulsion dotted around. Cut the cucumber into 2cm pieces and place on the plate, sprinkle with wild rice and sea vegetables and finish with a fine grating of lemon zest

Details

Category: Latest News

Created: 17 June 2019

Gin-cured trout with citrus dressing

By Josh Eggleton

Ingredients-

Gin-cured trout

500g of trout, thick end of fillet, pin boned and skinned

200ml of gin, josh used Turicum gin

1 lemon, zest only

1 orange, zest only

60g of sea salt

40g of caster sugar

Citrus dressing

1 lemon,  juice only

1 lime, juice only

Vegetable oil

Extra virgin rapeseed oil

1tsp runny honey

Salt

To serve

1 orange, skinned and segmented

1 handful of rock samphire

4 radishes, finely sliced

5 tsp fish roe

½ gherkin, finely sliced

Edible flowers, and herbs to garnish

Method-

Brush the trout fillet with half of the gin

Blitz the lemon and orange zest, salt and sugar together in a blender to make the cure.

Layer the bottom of a container, enough to fit the fish in with half of the salt cure.  Then lay the fillet on top, cover with the remaining salt cure and place in the fridge for 2 hours and 30 minutes, without covering it.

Meanwhile, make a citrus dressing.  Pour the lemon and lime juice into a large clean jam jar this is 1 part off the dressing.  Then add 2 parts vegetable oil to the citrus juice.  1 part extra virgin rapeseed oil  1 part water,  the honey and a pinch of salt.  Screw the lid on, shake vigorously and test the balance – add more oil if its to sour or more citrus juice if its to oily.  You can also add more honey and salt to taste, if desired.  Set aside.  (you will have more dressing then you’ll require for this recipe but it will keep well in the fridge and work with any salad)

Take the trout out of the container, rinse under cold water,  pat dry and place on a clean chopping board.  Slice the fish into 2.5-3mm slices.

Char the orange segments with a blowtorch until caramelized

Place the sliced trout in the centre of each plate,  brush again with the remaining  gin and garnish with the orange segments, rock samphire, radish, herring roe, dill, pickled gherkin and herb or flower garnish.

Finally, spoon a few teaspoons of the citrus dressing over the trout and serve.