Had a great afternoon yesterday at the Mount Ocean Sports Club, for all those that were at the cook school here are the recipes, if you weren’t there then we’ll be back for another show before Christmas.

Till then enjoy the recipes.

Fillet of Blue Nose with a Soft Herb Crust

Serves 8

8 Fillets of Blue Nose, skin off

1 glass white wine (optional)

Soft Herb Crust:

175g fresh white breadcrumbs (preferably brioche)

80g Gruyere cheese, grated

50g chopped fresh parsley

5g chopped fresh thyme

125g unsalted butter, softened

Seasoning

Method

Place all the ingredients into a food processor and whiz until thoroughly mixed.  Spread out onto a greaseproof lined tray and open freeze.  Cut into portions and place one on top of each seasoned fillet of blue nose.  Place on baking tray, pour wine onto baking tray (optional) and bake at 180˚C for 10-12 minutes or until topping is slightly golden and fish is firm to the touch and opaque.  Serve with a sauce (any one from the other recipes below would be great.)

Scallops with Saffron Sauce

Serves 6

24 scallops (see below for preparation)

Sunflower oil

Lemon Juice

Salt & black pepper to season

Mixed salad greens

Saffron Sauce:

3 shallots, finely chopped

¼ leek, finely chopped

1 clove garlic, crushed

1 tablespoon olive oil

300ml white wine (or brandy)

300ml fish stock (or chicken stock)

Pinch saffron

300ml double cream

Lemon juice to taste

Seasoning

Method

To make sauce, sweat shallots, leek and garlic in the olive oil.  Add stock, wine and saffron to the pan and reduce to quarter of original volume.  In a second pan, reduce cream to half the original volume.  Add stock mix to cream and hand whisk.  Add lemon juice and seasoning to taste.  Set to one side. Heat frying pan until almost smoking.  Brush scallops with oil.  Working in one portion batches, place carefully into hot pan.  Turn over almost immediately – they should be golden brown but barely cooked in the middle.  Lift out onto paper towels and squeeze a few drops of lemon juice on top.  To serve, place salad greens in centre of plate.  Lay cooked scallops on top and spoon over saffron sauce.

Moules à la Marinière

Serves 4

3-4 chopped shallots

1 chopped onion

300ml dry white wine

1.8kg mussels, scrubbed and debearded

150ml double cream

Seasoning

Chopped parsley to garnish

1 cove crushed garlic

Method

Boil garlic, shallot and onion in a large saucepan with the wine for 8 minutes.  Add mussels and steam for 3-5 minutes, shaking saucepan occasionally.  Discard any that don’t open and spoon into a deep bowl.  Carefully pour the liquid into a different pan, leaving the sandy residue behind.  Bring this liquid to the boil and add cream.  Reduce a little and pour over the mussels.  Season and garnish with chopped parsley.  Serve immediately.

Rösti Fish Cakes with Champagne & Chive Sauce

Serves 8

450g mixed prepared crabmeat or fish

300g firm waxy potatoes

1 tablespoon capers, chopped (optional)

2 tablespoons lime juice

2 teaspoon grated lime zest

4 spring onions, finely chopped

3 pinches cayenne pepper or ‘La Chinata’ Smoked Paprika

2 heaped tablespoons chopped parsley or coriander

Salt & pepper to season

1 egg, beaten

Method

Put the unpeeled potatoes in salted boiling water for exactly 10 minutes.  Mix remaining ingredients in a bowl.  When potatoes are cooked, drain.  When cool enough to handle, peel off the skins and grate.   Carefully combine both mixtures and portion.  Place portions on a tray and chill for at least 2 hours to become firm.Meanwhile, prepare Champagne and Chive Sauce using as for Saffron Sauce (below), using champagne instead of wine and 3 tablespoons chopped chives at the end instead of saffron.  Heat a frying pan until almost smoking and cook fish cakes for 3 minutes each side.  Serve with sauce.

The fish types can change, but the recipes will stay substantially the same.

Be the first to comment.

Leave a Reply


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*


1 × 2 =