Basic Fish Stock (serves 6)
|White Fish bones||1lb|
Chop the leeks, onions and celery. Put into pan with crushed coriander seeds, salt and pepper and fish bones. Add the water. Bring to boil and simmer for 15 minutes.
Bourride of Mackerel (serves 6)
|Black peppercorns||8 crushed|
|Dry white wine||1 cup|
|Fish stock||3/4 litre|
Cut fish down the middle. Gut and remove bones. Cut half fish into 3 or 4 pieces and season. Julienne the leeks and celery. Smash the garlic. Chop parsley and celery. Zest and juice the orange. Seed and chop the tomatoes. Put stock in pot. Bring the stock to the boil. Reduce heat and simmer. Add all the other ingredients except the parsley. Cook for another 8 minutes. Add the fish and poach for 3-4 minutes. To serve, place the fish in the middle of the plate. Ladle the sauce around. Garnish with parsley.
Sardines & Pont Neuf Potatoes with Tomato Salsa & Balsamic Reduction
|Salt and pepper||To taste|
Scale gut. Remove head and bones. Put a splash of oil on a tray and place sardine on top. Season with salt and pepper to taste. Place in a hot oven for 5 minutes max.
Tomato Salsa on Salad Leaves (serves 2)
|Ripe plum tomatoes||2|
|Olive oil||4 tablespoons|
|White wine vinegar||1 tablespoons|
Chop the tomatoes, onion, pepper and coriander. Finely chop two tomatoes along with the pepper, onion, coriander, oil and vinegar. Mix together.
|Balsamic vinegar||½ pint|
|Sherry / Madeira||1/8 pint|
|Soya sauce||1 tblsp|
Add all together in a pot. Reduce to a syrup under a medium to high heat. Pass and cool in a bottle.
Pont Neuf Potatoes (serves 4)
|Vegetable oil||4 tablespoon|
Peel the potato and slice longways. Place in oven tray. Drizzle with oil and cook for 10-12 minutes.
Poached Halibut with Asparagus (serves 4)
|Halibut||4 x 6oz pieces|
|Vegetable oil||1 tablespoon|
|Fish stock / Water||2 tablespoons|
|Butter||60g / 2oz|
Very finely slice the carrot and leek. Into a pot, throw in the carrot and leek with the 2 tablespoons of water and simmer till the water disappears. Then add 30g / 1oz of butter and stir till it begins to caramelise. Remove from heat. Grill the asparagus. Season. Poach the halibut in the fish stock. To serve, pile up the julienne with fish and asparagus on top. .
Poached Salmon & Lemon Beurre Blanc
|salmon||1 fillet (3-4 oz)|
|Fish stock||4 fl oz|
|Dry white wine||1 fl oz|
Poach the salmon for 6 minutes in the water. Remove the salmon and keep warm.
Chop the parsley. Juice the half-lemon. Mix the stock and wine together in a pan. Bring to a boil and reduce by half. Turn down to a simmer, add lemon and stir in the cream. Whisk in the butter and then the herb.