Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: bechamel, british, course, fish, main, mash, pie, potato, potatoes, prawn, prawns, salmon, shrimp, shrimps, smoked | No Comments »
Peel, quarter and boil the potatoes until soft. Drain and mash them with the 3 tablespoon butter and 1/2 cup milk. Season well. Cut the fish it into cubes (removing the bones). In a saucepan, add the chopped onion, carrot, celery, cloves, bay leaves and 3 cups of milk. Bring it to the boil and then simmer for 10 min. Poach the whole prawns in the liquid for 3-4min. Drain and set the milk aside to cool. Peel the prawns and discard the rest. Boil the eggs for 8min until hard. Cool them down in cold water, peel and cut into slices. Melt the remaining butter in a pan, stir in the flour and cook for 1min over a medium heat. Start pouring the milk in gradually, stirring strongly until blended. Cook for 5min, stirring constantly. When thickened, season well with salt, pepper and nutmeg. Heat the oven to 200C. Line the fish cubes and cooked shrimp in an ovenproof dish. Pour in the sauce, chopped parsley and line with the egg slices. Spoon the mash over the mixture, fluff the top with a fork and sprinkle with cheese. Bake for 30 mins until golden.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: course, fish, italian, main, pasta, spaghetti, tuna | No Comments »
Cook the spaghetti in salted boiling water until al dente. Drain and toss in the pan with the grated parmesan and olive oil. Drain the tuna from the oil, break it in chunks and toss it with the pasta. Season with pepper.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: bell, cod, contemporary, course, couscous, fish, green, know your onion, know your onions, knowyouronion, knowyouronions, main, parsley, pepper, red, starter, yellow | No Comments »
Soak the cod for 24h, changing the water every 6h (or buy it already desalted). Boil a pan of water, turn off the heat and add the cod. After 5-10 minutes, it should be cooked, the flesh should fall easily off the skin and bones. Flake the flesh and set aside, discarding the rest. Strain the cooking liquid and reserve. Seed and dice the peppers. Sauté them in olive oil in batches in a very hot pan for 1min at a time, seasoning with salt and pepper. Leave to cool over a strainer, so they are not soaked in their own juices. Boil 1 cup (250ml) of the cod’s cooking liquid and pour it over the couscous, in a bowl. Cover with cling film and leave for 5 minutes, until all the liquid is absorbed. Add 2 tbsp of olive oil and fluff the couscous with a fork. Add the cod flakes, bell peppers, olives, chopped parsley and adjust the seasoning, especially adding more black pepper. Serve on a platter, hot or cold.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: apple, apples, cashew, endive, fish, italian, know your onion, know your onions, knowyouronion, knowyouronions, mackerel, nut, salad, smoked, trout, vinaigrette | No Comments »
Make the vinaigrette: in a jam jar, add the vinegar, sugar, oils, salt and pepper to taste. Close the jar and shake it vigorously to mix everything together. Cut the endives lengthwise in quarters. Cut off the core that holds the leaves. Core the apples and also cut them in quarters and slice thinly. Break or tearthe smoked fish in large pieces and coarsely chop the nuts. Mix everything in a bowl and season with the vinaigrette.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: contemporary, course, fish, garlic, gurnard, know your onion, know your onions, knowyouronion, knowyouronions, main, mullet, mushroom, mushrooms, onion, onions, papillote, red, salmon, savory, sole, spring | No Comments »
Remove the thick stems from the mushrooms (depending on the kind). Cut them into thick slices. Heat the oven to 450°. Spread the mushrooms on one side of 4 sheets of parchment. Lay a portion of fish over the mushrooms. You can roll the fillets, if they are too long. Top the fish with the butter, chopped garlic, spring onions and savory, drizzle some sesame oil and season with salt and pepper. Seal the parcels and bake on a sheet pan until puffy and browned (about 6 min). Serve in the papers or carefully transfer the contents to a dinner plate.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: batter, beer, british, chips, course, deep, fish, flour, fried, know your onion, know your onions, knowyouronion, knowyouronions, main | No Comments »
Sift the flour into a bowl, add 2 tbsp of oil and whisk in the beer. The batter should have the consistency of thick paint. If it’s too thick, add a bit more beer. Rest in the fridge for 30min. In the last 15min, transfer it to the freezer.;Heat the oil in a large pan, until 160C (or a bread cube turns golden in 2min). Spread some flour on a plate, season it with salt and pepper, and coat the fish. Beat it to get rid of the excess. Dip it into the cold batter, let the excess batter drop back in and lower the fish into the hot oil. Drip a little more batter with a spoon over the frying fish, so that you have a more irregular coating. Fry for 4-5min, until the batter is golden. Fry them in 2 batches, so as not to cool the oil. Serve with chips and tartar sauce.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: course, fish, grilled, know your onion, know your onions, knowyouronion, knowyouronions, lemon, main, sole, spanish | No Comments »
Preheat the oven for 30min. Turn on the grill to maximum. Trim the fins and tail from the sole. Butter a baking tray and make a bed with lemon slices. Make 5mm deep scores on each side of the fish. Let the butter soften and rub it all over the sole, seasoning with salt and pepper. Place it over the lemon bed and put the tray under the grill. Bake for about 10min, until the flesh pulls away from the bone. Baste the fish with the butter during cooking. Serve with lemon wedges.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: bean, chillies, chives, course, fish, garlic, know your onion, know your onions, knowyouronion, knowyouronions, lime, main, noodle, noodles, pad, peanuts, pork, prawn, prawns, red, rice, sauce, shrimp, shrimps, sprouts, thai | No Comments »
Soak the noodles in warm water for 10min, until soft. Drain and reserve. In a hot wok or large frying pan, add the oil,H75 the chopped garlic, chopped chillies, and thinly sliced pork. Stir-fry for 2min. Add the prawn and cook for 3min. Stir in the chopped garlic chives and rice noodles. Toss. Add the fish sauce, lime juice, sugar and beaten eggs, tossing with two wooden spoons until heated through. Finish the dish with the sprouts, coriander and peanuts.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: caper, dill, fish, french, know your onion, know your onions, knowyouronion, knowyouronions, parmesan, raw, salmon, starter, tartare, tuile | No Comments »
Grate the parmesan. Place the baking parchment on a baking tray. Place a 5cm round cutter (or a circle of paper) on the tray and spread one layer of grated cheese on it evenly. Repeat with the rest of the cheese. Cook in a 180C/350F preheated oven until melted and lightly coloured. Remove and allow to cool for 30 seconds. Carefully remove the parmesan from the mould and allow to curl into shape You must work quickly while the cheese is warm and malleable.;Mince the shallots and chop the dill and capers. Trim the salmon of any bones or blemishes and cut into tiny cubes. Place it into a small bowl and add the shallots, dill, capers and virgin olive oil. Mix well. Add the lemon juice, season with salt and pepper and serve in the parmesan tuiles. Garnish with a sprig of dill and serve two on a plate as an appetiser.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: contemporary, course, fillet, fish, flambeed, know your onion, know your onions, knowyouronion, knowyouronions, main, mushroom, mushrooms, salmon, seared | No Comments »
Slice all the mushrooms, discarding the stalks if using shitake or shimeji. Season the salmon steaks with salt and pepper and rub oil all over them. In a steaming hot frying pan, fry the fish skin side down until golden crispy. Turn over and let them colour on the flesh side. Turn off the heat, pour on the vodka and turn it on again. Lean the pan carefully so the vodka catches fire and the fish is flambéed. Place the seared salmon on a rack. In the same pan, quickly sauté the mushrooms and sprouts, seasoning with salt and pepper. Make beds with this mixture on four plates and lay the salmon on top.
