Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: baked, bass, bay, contemporary, course, crust, fish, know your onion, know your onions, knowyouronion, knowyouronions, leaf, lemon, main, rosemary, sea | No Comments »
Place the different salts in separate bowls and add enough water to each to form a mouldable paste. Combine both. Lay a thick bed of salt on a baking tray, large enough to accommodate the whole fish. Stuff 4 bay leaves, the rosemary and chopped garlic in the fish’s cavity, and season with salt and pepper. Place a couple of bay leaves on the salt bed and lay the bass over it, adding 2 extra leaves on top. Cover the fish completely with the remaining salt, being careful not to let any into its cavity. Place in a preheated 200C oven and bake for 25-30min. To test it is done, stick the point of a knife through the salt, until it reaches the fish’s central bone. Leave it there for 30s and remove. Touch the blade to your lips. It should be lukewarm. Break the salt crust on the table, remove the skin and serve the fish with lemon wedges.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: bass, ceviche, cherry, chillies, coriander, fish, halibut, know your onion, know your onions, knowyouronion, knowyouronions, peruvian, potatoes, red, sea, shallot, starter, tomato, tomatoes, turbot, white | No Comments »
It is very important that the fish is undoubtably fresh.;Boil, peel and dice the sweet potatoes. Slice the fish into strips measuring about 2 x 1/2 inch. Halve and thinly slice the shallots, quarter the tomatoes, seed and slice the red chillies, chop the coriander stems and root. Lay all the ingredients in a shallow dish, except the potatoes and the coriander leaves, and pour over the lime juice, turning the fish strips to fully coat them in the juice. Cover with clingfilm (plastic wrap) and leave for 10 min, until the fish acquires a whitish colour on the outside. Season with salt and pepper and serve on little plates or in martini glasses, decorated with the coriander leaves and garnished with the sweet potatoes, which balance the heat of the red chillies.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: bass, cherry, contemporary, course, fennel, fish, garlic, grey, gurnard, know your onion, know your onions, knowyouronion, knowyouronions, lemon, mackerel, main, mullet, sea, tomato, tomatoes, trout | No Comments »
Cut the fresh fennel sticks off the bulb and set aside. Cut the bulb in 4 and combine it with the tomatoes in a baking tray, tossing with olive oil, lemon juice, salt and pepper. Bake for 30min in a high heat oven, 250C. Put some fennel leaves, one bay leaf and crushed garlic inside each fish cavity. Season the fish with olive oil, salt and pepper. In a very hot heavy based frying pan, grill or barbecue, put one layer of fennel sticks. Lay the mackerel over the steaming stems. Cook for 5-6 minutes each side, until the flesh is opaque and starting to break away from the bones. Serve hotwith the roasted tomatoes and fennel bulbs.
