Posts tagged seabass

Chorizo and Balsamic Lentils

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This weekend I journeyed home for a village pig feast that has been vigorously and unheathily circled in the diary for a while! I’ll explain. My home village where I grew up and spent my life can be imaged as a hybrid of the ‘Vicar of Dibley’ and ‘Hot Fuzz’ (without the killings I stress!) A Wiltshire village with a stereotypical local pub, glorious fields and the strong signature smell of manure tainting the air like the smell of perfume at the duty free! For the past few years we’ve shared the caring, feeding and more importantly eating, of two village pigs who we take in turns to feed and water only to butcher respectfully 6 months down the line and divide up the takings. From piglets to healthy happy curly tailed porkers the sausages and juicy joints of pork that have filled our freezer for a long while have been some of the best I’ve had. We’ve had some teathing issues along the way but nothing can beat the taste of happy wholesome and local meat. So this weekend we saved a giant leg to roast and feast on with all the team! It was delicious and I have nothing else to add.

However, after a rich and fatty roast with shards of caramel cracking, sweet and sharp apple sauce and lashings of wine (perhaps too many lashings?) I craved the fresh flavours of fish and vegetables. This little dish is so simple to knock out but so tasty and pleasing in many ways.

Serves 2

  • 2 seabass fillets, seasoned
  • 4oz Puy lentils
  • 100g chorizo
  • 1 large garlic clove, chopped
  • Bunch flat-leaf parsley, roughly chopped
  • 4-5 tbsp balsamic vinegar
  • Zest of 1 lemon
  • Vegetables to serve
  1. Simmer the Puy lentils for about 15 minutes until soft and tender but with a slight bite (don’t let them get mushy). Drain and keep warm.
  2. Chop the chorizo into hearty chunks and fry in a medium hot pan until they begin to release their scarlet oils. Add in the garlic and fry for a few more minutes but don’t burn so keep an eye out.
  3. Turn up the heat a little and add the vinegar (and stick on the extractor fan as it will be pungent!). Simmer the vinegar until thickened and syrupy.
  4. Add this chorizo mix with the oily balsamic juices to the lentils. Grate in the zest of the lemon and add the herbs and season. Set aside and keep warm.
  5. Fry the seabass fillets, lightly seasoned, in a tsp of hot oil for a matter of 2-3 minutes on the skin side until crisp turning for the last 30 seconds to finish off.
  6. Serve the lentils topped with the seabass and some freshly steamed and buttery asparagus or green beans.

Fish, Asian Noodles, Crispy Ginger

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Fish, Asian Noodles, Crispy Ginger

I adore this Asian-flavoured dressing! Its originally from ‘Jamie At Home’ (with a little adaptation) to dress his winter roast squash and duck salad which I must admit is one of my foodie downfalls. I just cannot CANNOT resist seconds, thirds and usually fourths. Much of its moreish teasing comes from this powerful killer dressing. Here I used it to coat some warm and obligingly absorbant noodles, mixed with some crunchy peanuts for texture and topped with a hearty piece of moist fish and crispy ginger strips. Shamefully I devoured mine with a fork. However- after a recent outing for a sushi lunch, I must admit my chop stick skills are progressing. Slowly.

Serves 2

Dressing

  • 1-2 large limes
  • Extra virgin olive oil
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • 1 red chilli, finely chopped
  • 1 garlic clove, grated/finely crushed
  • Bunch coriander
  • 2 spring onions
  • Large knob of ginger

Fish and noodles

  • 2 seabass fillets (or anything white fish e.g. seabream, cod, haddock)
  • 2 dried noodles nests/ rice noodles
  • 6 raw king prawns
  • Handful of mange tout
  • Handful roasted salted peanuts
  • Knob ginger
  • Sunflower oil for frying
  1. Start with the ginger so it has time to dry out as much as possible before frying. Finely slice the ginger into thin strips or matchsticks. Dry out between two sheets of kitchen roll and set aside.
  2. Make the dressing. Squeeze the lime juice and zest of 1 lime into a jam jar. Add just under the same amount of extra virgin olive oil. Add the sesame oil, soy, sugar, chilli and garlic. Grate in the ginger and finely chop the green tops of the spring onions and add these. Add a small handful of chopped coriander leaves and then place the lid on the jar and shake to mix. Adjust the taste to your liking, adding more soy for seasoning and more lime for that kick.
  3. Chop the remaining spring onions and coriander and set aside in a bowl with the peanuts to garnish later.
  4. For the crispy ginger, heat a shallow layer of sunflower oil in a pan. Shallow fry the ginger for about 30 seconds or so until golden brown. Spoon out onto kitchen to drain and season with salt. Leave aside to crisp.
  5. Bring a saucepan of light stock to the simmer and get a frying pan over a highish heat. Simmer and cook the noodles for about 5 minutes throwing in your mange tout towards the end.
  6. Meanwhile, cook your seasoned sea bass fillets, skin side down, for about 3 minutes until a crispy skin forms. Turn for the remaining minute to cook through and add the prawns and cook, for a matter of a minute, until pink.
  7. Once the noodle are cooked drain them quickly while retaining a little of the starchy cooking water and return to the pan. Add the dressing and mix until it is coated and absorbed.
  8. Add a handful of the coriander, peanut and spring onion mix, saving a handful for the top.
  9. Spoon the noodles into large bowls, top with the fish and prawns. Scatter with the remaining peanuts, coriander and spring onion garnish and top with the crispy ginger.

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Orzo and Crab

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Orzo and Crab

 

I am really not a pasta fan. I rarely eat the stuff. However, I’ve been intrigued to try these little rice-like orzo for a while now. So tonight was the night. Fried with some potted crab, mixed with some fresh lemon which was delicious and as welcome as a priest at a wedding here, scattered with fresh herbs like confetti on a bride. Please excuse the wedding metaphors. The Great British Bake Off final has just finished and the ultimate challenge was wedding cakes….

I served mine with some crispy fried seabass fillets, one of my favourites of the fish world, and some wilted spinach and peas for freshness. See what you think.

Serves 2

  • 160g orzo pasta
  • Up to 60g potted crab in spices (I used the 57g pot of ‘Seafood & Eat It’ potted crab) Or use fresh crab- even better!
  • Large handful parsley, chopped finely
  • Large handful chives, chopped finely
  • Zest and juice of 1 lemon
  • Salt and pepper
  • Olive oil
  • 2 seabass fillets
  1. Boil the pasta in salted water for about 7 minutes until cooked.
  2. While cooking, fry the crab in a little hot oil for a few minutes. Drain the pasta, reserving a splash of the cooking water, and while still loose and warm, add to the frying crab and stir to combine.
  3. Add a splash of the cooking water if dry.
  4. Add the herbs, the lemon zest, seasoning and the juice of the lemon.

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image5.  Keep warm while you fry the fish. Season the fillets and score the skin to stop it from curling in the pan.

6. Fry in a little hot oil for about 3 minutes, skin side down until mostly cooked. Finish on the other side for a final few minutes. Add a knob of butter to the pan and let brown while basting the fish. Serve on top of the orzo with some wilted spinach and peas.

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Keralan Cod (Pollichathu)

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Keralan Cod (Pollichathu)

 

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This dish is cooked in a Keralan style called ‘Pollichathu’ where the fish (usually a traditional Karimeen) is wrapped in a banana leaf and cooked in a tasty marinade to keep it moist and succulent. However, I used foil for mine and cooked it under the grill but a BBQ would be a great alternative! Serve with some homemade warm chapattis and some nice cooling lime infused yoghurt!

Serves 4

  • ½ tsp fresh ground black pepper
  • ¼ tsp turmeric
  • ½ lemon juice
  • 4 cod fillets/seabass fillets
  • 1 coconut, flesh grated OR 2 large generous handful of desiccated coconut
  • 8 spring onions
  • 2 garlic cloves
  • 5cm ginger root
  • 1 large green chilli
  • 1 large tbsp dried curry leaves (or a handful of fresh)
  • 1 tsp black mustard seeds
  • 1 dried red chilli, torn or 1 small tsp of dried chilli flakes
  • Small bunch of coriander

Chapattis

  • 280g wholemeal bread flour
  • 1 tsp salt
  • 200ml cold water
  1. Combine the black pepper, turmeric and lemon juice and marinade the fish for 1 hour in the fridge.
  2. Chop the spring onions, garlic ginger and green chilli and combine with the curry leaves.
  3. Heat a splash of oil in a frying pan and add the mustard seeds until they begin to crackle and then add the red chilli.
  4. Add the onion mixture and stir for a few minutes until beginning to brown but make sure it does not burn.
  5. Add the coconut and the coriander, saving a handful for garnish and season and set aside to cool slightly.
  6. Meanwhile, make the chapattis by placing flour and salt in a bowl and adding the water in a steady stream and mix with a wooden spoon. Knead briefly to obtain a sticky elastic dough and set aside in an oiled bowl to rest.
  7. Place the fish fillets in the middle of a piece of foil or a banana leaf and spoon over a ¼ of the coconut mixture. Wrap the foil up into a sealed parcel. Place on a hot BBQ or under a hot grill for about 8-10 minutes until cooked.
  8. While cooking, teach of golf ball sized pieces of chapattis dough and roll thinly. Either on the hot BBQ or in a hot dry frying pan, fry for a few minutes either side until charred and cooked. Wrap in a tea towel to keep warm and soft until ready to serve.
  9. Once the fish is cooked, serve along side the fish garnished with the reserved coriander and a spoonful of yoghurt seasoned with some lime zest and juice to taste for a nice cooling side.

Saffron Risotto, Sea Bass, Parsley Oil

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Saffron Risotto, Sea Bass, Parsley Oil

 

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This really hit the spot after a long weekend and an enjoyable fortnight of barbequed meat and salads. Risotto is my favourite way to relax in the evening especially with a glass in hand. As a risotto lover, this is definitely up there in my top 5.

Serves 2

  • 2 generous handfuls of Arborio risotto rice (about 200-250g)
  • 1 shallot or 1 small onion, chopped finely
  • ½ garlic clove, chopped finely
  • 1 small glass of dry white wine
  • Large pinch of saffron strands
  • 750-1litre hot light vegetable stock
  • 50g unsalted butter
  • 4 large tbsp of finely grated parmesan
  • 2 sea bass fillets
  • 4 thin slices of chorizo
  • Small bunch parsley
  • 80ml olive oil
  1. Begin with the parsley oil. Bring a pan of water to the boil and have a bowl of iced water ready at the same time. Blanch the parsley in the boiling water for no more than 15 secs. Quickly drain and place into the iced water. Ring out any excess water and pat the leaves dry.
  2. Heat the 80ml of olive oil in a pan until blood temperature and add the parsley. Place all in a food processor with a pinch of salt and blend until you have a lovely green oil. Taste and adjust the seasoning and place in a small jug and leave to cool to room temperature.
  3. Start the risotto (see here for my tips). Melt about 30g of the butter and a drizzle of oil in a pan and fry the onion gently for about 10 minutes until soft. Add the garlic and fry for a few more minutes.
  4. Keep your stock in a saucepan close by on a low heat and whisk in the saffron.
  5. Add the rice to the onion and garlic and fry over a medium-high heat until beginning to turn translucent. When too hot to touch, add the wine and simmer until absorbed.
  6. Turn the heat down to a medium-low and add the hot stock ladle by ladle as it becomes absorbed, stirring all the time keeping the mix on a very gentle simmer. Keep adding stock for about 15-18 minutes until the rice is cooked but with some bite (you probably won’t need it all). Season to taste.
  7. When loose in texture and the rice is cooked, add the remaining butter, the grated parmesan and a squeeze of lemon, cover with a lid and take off the heat and place the risotto to one side to rest.
  8. Heat a frying pan to a highish heat and season your sea bass fillets, cutting them into smaller pieces if you like. Fry for about 3 minutes, skin side down until crisp and finish cooking for up to 1 minute on the other side until cooked. Fry the chorizo slices in the remaining oil until crisp.
  9. Stir the melted cheese and butter into the risotto- the texture should be creamy and ‘oozy’ and NOT stodgy. It should require serving in a bowl not on a plate. Taste and adjust the seasoning before dividing into two warm bowls.
  10. Top with the sea bass fillets and the chorizo slices and drizzle with the vibrant parsley oil! Enjoy with a crisp glass of Muscadet.