Seafood

Scallops with Julienne Spaghetti of Vegetables

Scallops	1
Carrot	1
Courgette	1
Leek	50g
Lemon	1
Chives	Pinch
Butter	25g
Vegetable oil	2 tablespoons

 
Trim the scallops. Cut the carrot, courgette and leek into long strips.  Melt the butter and add the carrot. Reduce heat, cover and sweat for 2 minutes, add the leek and courgette and sweat for 1 minute. Season.  Brush scallops with oil.  Pre-heat pan and fry for 40 seconds on either side until golden brown and just cooked. Season. Add a squeeze of lemon.  Place scallops on the spaghetti.

Lobster Bisque with Langoustine and Brandy (serves 4)

Live lobster	1 small
Langoustine heads	12
Carrot	1
Tomato puree	1 teaspoon
Paprika	½ teaspoon
Onion	1
Celery stick	1
Garlic	1 clove
Bulb fennel	½
Tomato	1
Dry white wine	¼ pint
Fish stock	½ pint
Cold water	½ pint
Olive oil	3 tablespoons
Tarragon, basil, thyme	2 sprigs of each
Bay leaf	1
White peppercorns	¼ teaspoon
Plain flour	60g / 2oz
Coriander seeds	¼ teaspoon

 
Cook the lobster for 15 minutes per lb in boiling water, then cool. Crack open and extract the meat.  Chop the carrot, garlic, onion, celery, fennel and tomato. Heat the oil in a large pan. Saute the langoustines for 5 minutes until pink. Saute the vegetables until golden brown, add the tomato, plain flour tomato puree and paprika. Add wine and reduce by half. Add the stock, water and remaining ingredients. Simmer for 20 minutes until reduced by half. Strain through a fine sieve. Season. Put the brandy in the bottom of the bowl and swirl round. Put the lobster in bottom of bowl and pour bisque on top to heat. Serve with a swirl of double cream.

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Crab and Avocado Gateau with Lemon Dressing

Good quality white crab meat	50g
Avocado	½
Red onion	½
Lime	1
Red chilli	1 cm piece
Coriander	1 tablespoon
Rocket or red chard leaf	Handful
Lemon	1
Olive oil	2 tablespoons
Plum tomato	1
Caster sugar	Pinch

De-seed the tomato then finely dice.  Very finely dice the avocado and red onion. Finely chop the coriander and chilli. In a bowl mix together the avocado, red onion, coriander, chilli, tomato and the juice of half a lime.  Season. Add a pinch of sugar.  In a separate bowl loosen the white crab with your fingers and season. Add a little lemon juice. For the dressing, whisk together 1 spoonful of lemon juice, 3 spoonfuls of olive oil, and pinch of sugar. Season. Using a metal ring, half fill with the crab, then top with the avocado mix,   Dress the leaves with lemon dressing. Place on top. Spoon more dressing round the plate. 

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Feast of Fish

Basic Fish Stock (serves 6)

Lemon	½
Leek	½
Onions	3
Celery	3
White Fish bones	1lb
Coriander seeds	Teaspoon
Water	3pt

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)

Mackerel	3
Garlic	1 cloves
Celery	1 stick
Black peppercorns	8 crushed
Dry white wine	1 cup
Fish stock	3/4 litre
Leeks	½
Tomatoes	4
Orange	½
Bay leaf	1
Thyme	2 sprigs
parsley	2 sprigs

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

Sardines

Sardine	1
Vegetable oil	splash
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
Pepper	¼
Red onion	¼
Olive oil	4 tablespoons
Leaves	2  handfuls
Coriander	1 sprig
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 Reduction

Balsamic vinegar	½ pint
Sherry / Madeira	1/8 pint
Soya sauce	1 tblsp
Thyme	Branch

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)

Sweet Potato	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
Asparagus	3
Carrot	1
Leek	1
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)
butter	Knob
Fish stock	4 fl oz
Dry white wine	1 fl oz
Lemon	¼
Parsley	sprig
Cream	1 tablespoon

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.