Tag Archives: recipe

Mullet with Sliced Potatoes and Black Olives

7 Mar

Mullet with Sliced Potatoes and Black Olivesimage

Mullet Facts
Mullet belongs to the group of ray-finned fish. There are 80 species of mullets that can be found in tropical, subtropical and temperate waters around the world. Most species of mullets inhabit coastal marine waters, but they can be occasionally seen in the estuaries, bays, inlets and rivers (even though fresh water is not essential part of their life cycle). Mullet prefers waters with muddy or sandy bottoms, on a depth of up to 400 feet that offer plenty of food. Mullets are part of human diet for thousands of years. Some species of mullets are endangered due to increased demand for their meat

Recipie

Ingredients:
Serves 4
* 3 medium potatoes, peeled
* 5 tablespoons extra virgin olive oil
* 2 garlic cloves, chopped
* 1 thyme sprig, leaves stripped
* sea salt and freshly ground black pepper
* 30 Aragón or Kalamata black olives, pitted
* 10 chive stalks, chopped
* 4 x 400g red mullet, filleted
* olive oil, for frying

Preparation

1. Preheat the oven to 200°C/400°F/gas 6.
2. Slice the potatoes as thinly as possible (use a mandolin if you have one), then mix with 2 tablespoons of olive oil, the chopped garlic and thyme leaves. Season, then spread the mixture over a greased baking tray. Bake for about 15 minutes, until the potatoes are cooked.
3. Meanwhile, blitz the olives and half the chives with the remaining olive oil in a food processor to make a thick purée.
4. Season the fillets. Heat some oil in a frying pan until it is medium hot – the oil should be shimmering but not smoking – and fry the mullet for 2 minutes skin-side down, then turn over and fry for another minute. You want a crispy skin.
5. Divide the potatoes between four plates, pop two fillets on top of each mound and, using a teaspoon, drizzle the plate with the olive purée. Scatter the remaining chives over everything and eat immediatlyimage

For more info mail or call ; simon.bingham@simons-sauces.com  0031(0)642297107

 

 

 

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Fried cod loin ( Skrei the Norwegian cod ) with white bean purée and garlic crisps

15 Feb

Fried cod loin ( skrei the Norwegian cod ) with white bean purée and garlic crispsimage
Skrei is the name for adult winter cod from the Barents Sea northwest of Norway where it migrates to spawn. This sustainable fish It is a delicacy which is looked forward too at the beginning of the year The cod travels from December to April from the Barents Sea to the warmer waters around Lofoten in the north of Norway to spawn . The migration ensures for a lean, tender and flaky fish.image

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Skrei is therefore a Norwegian cod in the prime of its life, in fact, the word Skrei comes from the Norse word “skrida” which means to wander or walk.
Skrie’s premium quality is preserved through strict grading guidelines on size, maturity, location and appearance. It’s then packaged within 12 hours of being caught, and branded with the SKREI® logo to guarantee you’re getting the best sustainable product.

A real Norwegian fish supper is the marvellous mølje, a traditional trio of poached skrei, cod’s roe and cod’s liver, cooked up with onions in its own oil. Served simply with boiled potatoes and crispbread, the hearty family meal is often washed down with a shot or two of aquavit (a Scandinavian spirit distilled from potatoes) and followed by a little nap💤image
Fried cod loin ( Skreithe Norwegian cod ) with white bean purée and garlic crispsThe recipe is taken from the fantastic chef Daniel Galmiche who was on the BBC’s Saturday kitchen dated 07-02-2015.

Ingredients
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For the white bean purée
150g/5½oz dried butter beans , soaked overnight, drained and rinsed.
1 carrot, peeled, cut into quarters
1 shallot, cut into quarters
1 garlic clove, crushed
2 tbsp extra virgin olive oil
1 tbsp chopped flat leaf parsley
1 lime, zest and juice
For the garlic crisps
Sunflower oil for frying
100ml/3½fl oz full-fat milk
4 large garlic cloves, thinly sliced
3 tbsp plain flour
Sea salt and ground pepper
For the cod
8 garlic cloves, unpeeled
4 cod ( skrei ) loins, about 150g/5½oz each, skin on, patted dry
40g/1½oz unsalted butter
2 tbsp olive oil

Method

1. For the purée, put the butter beans in a saucepan, cover with cold water and bring to the boil over a high heat, skimming off any foam the rises to the surface. Add the carrot, shallot and garlic, turn the heat down to a simmer, partially cover and cook for 40 minutes until tender.
Strain the beans, reserving 4 tablespoons of the cooking liquid. Discard the carrot, shallot and garlic. Put the beans in a blender with 3 tablespoons of the cooking liquid and blend to a smooth purée. Add the extra virgin olive oil and blend again. Add the remaining cooking liquid if the purée is too thick. Season with salt and pepper, then stir in the parsley, half the lime zest and all of the lime juice.image
2. For the garlic crisps, heat a deep, heavy-bottomed saucepan with enough sunflower oil to deep-fry the garlic. Heat to 160C/315F, or until a cube of bread browns in 45 seconds. Alternatively, use a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)image

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Meanwhile bring the milk to a gentle boil in a small saucepan, add the sliced garlic and blanch for 2-3 minutes until softened slightly but not breaking up. Remove and pat dry with kitchen paper. Discard the milk.
Lightly dust the garlic in the flour, then carefully drop a few slices at a time into the hot oil and fry for 2-3 minutes until golden-brown and crisp. Drain on kitchen paper. Season with salt and set aside.
3. For the cod, blanch the garlic cloves in a small saucepan of boiling water for 4-8 minutes until softened, then drain. Refresh in cold water and pat dry with kitchen paper.image
Season the skin of the cod with salt and pepper. Heat a lidded non-stick frying pan over a high heat. Add the butter and olive oil. When the butter is foaming, add the cod, skin side down, and cook for 3-5 minutes, or until the skin is crisp and golden. imageTurn the heat down to medium-low, add the blanched garlic cloves, partially cover with the lid and cook for 3-4 minutes. Remove the lid, turn the fish over and cook for a further 2-3 minutes until just cooked through.
Serve the cod on a bed of the bean purée with the buttery garlic sauce spooned over the top. Sprinkle with garlic crisps and the remaining lime zest before serving.image
For more info call or mail inquires to: 0031 (0)642297107
simon.bingham@simons-sauces.comimage

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Prawn and tamarind curry (Chemmeen vevichathu)

27 Jan

Prawn and tamarind curryimage
Watching Saturday kitchen last weekend, Indian Michelen stared chef Atul Kochhar served up his prawn and tamarind curry that comes from the Keralan area of India.
I just had to make and share. when I make a curry it has to be from scratch, none of those pre made pastes that can be bought, making your own releases amazing heady aromas that fill float around the kitchen.

Ingredients
Serves 4 image

For the curry
1 seedless dried tamarind (about the size of a walnut)
1 tbsp rapeseed oil
1 tsp black mustard seeds
1 tsp fenugreek seeds
2 shallots, chopped
2 green chillies, finely chopped
1 tbsp chopped fresh ginger, peeled
15–20 curry leaves
20–24 medium prawns, head and shell removed, deveined
½ tsp palm sugar (optional), also known as jaggery
100ml/3½fl oz warm fish stock or water (optional)
salt

For the spice paste
2 garlic cloves, chopped
1 cinnamon stick (approximately 5cm/2in)
2 cloves
½ tsp fennel seeds
1 small dried red chilli
2 tsp ground coriander
1 tsp ground turmeric
¼ tsp black pepperimage
To serve
Cooked basmati rice

Method
Preparation method
Soak the tamarind in 200ml/7fl oz water for 15-20 minutes.
For the spice paste, put all of the ingredients in a blender with 4-5 tablespoons of water. Blend to a paste.
For the curry, heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until you hear them pop, then add the fenugreek seeds and shallots. Cook until the shallots are light brown in colour.
Add the green chillies, ginger and curry leaves. Season with salt. Cook over a medium heat for 3–5 minutes.image
Mix in the spice paste, cook for 5 minutes or until light brown in colour. Stir in the prawns and palm sugar.
Add the tamarind and its soaking liquid. Cook for 10–12 minutes, or until the prawns are cooked. If the sauce is too thick for your liking, stir in 100ml/3½fl oz fish stock or hot water.
Spoon the curry into bowls and serve with the rice alongsideimage
For more info call or mail: 0031 (0)642297107 simon.bingham@simons-sauces.comimage

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