Fish Preparation & Cooking Workshop – Recipes

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Fish Preparation & Cooking Workshop – Recipes

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Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Don Ceviche; Macadamia Encrusted Salmon; Salmon en Papillote; Sea Bass with Sautéed Potatoes & Asparagus;

With…

Pea, Lemon & Mint Risotto; Katsu Curry Sauce; Saffron & Herb Veloutè;

Don Ceviche

Ingredients – Serves 4:

  • – 1 red onion thinly sliced
  • – 500g seabass fillets, skinned
  • – Handful of chopped coriander
  • – 1 red chilli sliced
  • – 1 sweet potato, cooked, cubed
  • – Pomegranate seeds for garnish

Tiger’s milk:

  • – 5cm ginger
  • – 2 cloves of garlic, crushed
  • – 4x lime juice
  • – 1tbsp orange juice
  • – 5tsp mirin
  • – 0.5tsp sesame oil
  • – 1tsp soy sauce

Method:

  1. Start preparing the tiger’s milk dressing/curing liquid first. Place chopped ginger, crushed garlic and lime juice in a suitable bowl and leave to infuse for 15minutes. Pass the juice and whisk through all the other ingredients, set aside for now.
  2.  
  3. Soak super thinly sliced red onion in iced water for 10 minutes, pass and drain on a kitchen towel, place in the fridge. This will keep the onion really crispy while reducing its strength.
  4.  
  5. Cut the fish into little cubes 2x2cm or similar. Place into a mixing bowl, sprinkle with salt. Leave for 3 minutes. Salt will help to open the pores of the sliced fish and it will absorb the tiger’s milk better.
  6.  
  7. Add the dressing now, leave it for about 3 minutes to ‘cook’. Add coriander, chilli, sweet potatoes and sliced onions and mix gently.
  8.  
  9. Garnish with pomegranate seeds.

Macadamia Crusted Salmon or Hake

Ingredients – Serves 1:

  • – Hake or salmon fillet, 200g

For the crust:

  • – 50g of macadamia nuts, toasted and crushed
  • – 30g Panko breadcrumbs
  • – Zest of 1 lemon
  • – 2 tbsp Chopped parsley
  • – 1 tbsp chopped chives
  • – 1 tbsp chopped dill
  • – salt
  • – pepper

Method:

For the crust:

  1. Combine all the ingredients and set aside.

For the Fish:

  1. Pan-fry skin side down and finish in the oven, top with the crust for the last 5 minutes.

Salmon en Papillote

Ingredients – Serves 2:

For the Brine:

  • – 4x 180g salmon fillet skin on
  • – 2l of cold water
  • – 5tbsp of sugar
  • – 5tbsp of salt

For En Papillote:

  • – 4x brined salmon fillets
  • – 1x red onion, sliced
  • – 4x clove of garlic, crushed
  • – 2x carrot, cut into ribbons
  • – 1 large fennel bulb, halved, cored and thinly sliced
  • – 12x cherry tomatoes
  • – 1 can of white beans, rinsed
  • – 2 teaspoons olive oil
  • – ½ cup Italian flat-leafed parsley
  • – seasoning

Method:

For the Brine:

  1. Mix water, sugar and salt until all dissolved.
  2.  
  3. Add salmon fillets to the brine, place in the fridge for 30 minutes.
  4.  
  5. Remove, discard the brine, dry gently with kitchen roll.

For En Papillote:

  1. Cut 4 large squares of parchment paper.
  2.  
  3. Preheat oven to 200C.
  4.  
  5. Pat brined salmon dry.
  6.  
  7. In a bowl, gently toss the fennel, tomatoes, beans, carrot, onion, garlic, parsley, olive oil, salt and pepper to coat.
  8.  
  9. Form a pile of the vegetable mixture in the canter of each of sheets.
  10.  
  11. Place a piece of seasoned salmon on top of each mound, skin side up.
  12.  
  13. Fold parchment in half, over top of salmon and veg, and fold the edges over 2-3 times to seal.
  14.  
  15. Bake packets for 15 minutes.
  16.  
  17. Transfer parchment packets with a spatula onto plates and open with a knife – be careful of the steam.
  18.  
  19. Serve with crusty bread or sourdough and butter, with squeeze of lemon.

Sea Bass with Sautéed Potatoes & Asparagus

Ingredients – Serves 2:

  • – 4 sea bass fillets, skin on
  • – Cooked unpeeled new potatoes, chilled and halved
  • – 8 spears of asparagus, end bits snapped off
  • – Salt and pepper
  • – rapeseed oil
  • – 1 lemon
  • – Knob of butter (you can use whisky butter)

Method:

  1. Place a large non-stick pan over medium heat and get it thoroughly hot.
  2.  
  3. Splash half of the oil in the pan and sauté potatoes until golden, season well, remove from the pan, set aside and wipe the pan with a kitchen roll.
  4.  
  5. Place the pan back on the heat and get it hot again.
  6.  
  7. Score the skin side of the fish and rub it with oil.
  8.  
  9. Sprinkle the pan with a pinch of salt and heat the salt until smoking hot, turn the temperature to medium-low. Press the fish, skin side down into the pan, it will try to curl don’t let it. You can release it roughly after 20 seconds, add another splash of oil and toss in the asparagus. Let it cook together until the meat side of the fish looks almost cooked (and has changed its colour). Flip the fish, add the potatoes back to the pan, finish with the butter and squeeze of lemon.
  10.  
  11. Make sure that the lemon doesn’t hit the crispy skin as that would make it soggy.
  12.  
  13. Serve together with whisky sauce.

Risotto

Ingredients – Serves 4:

  • – 1 tbsp oil
  • – 50g butter
  • – 50g parmesan, grated
  • – 3 garlic cloves, crushed
  • – 1 onion, finely chopped
  • – 300g risotto rice
  • – 150ml white wine
  • – 1-2 liter vegetable stock, hot (amount of liquid depends on how fast you cook your rice/gas hob vs induction hob etc)
  • – sprig of thyme
  • – 1 tbsp of mascarpone (optional)

Method:

  1. Add oil in a saucepan and cook the onion and garlic with some seasoning for 5 minutes until soft. Add thyme, tip in the rice and stir until every grain is coated, then pour in the wine and bubble for 5 minutes. Add the stock a ladle at a time, while stirring, only adding more once the previous batch has been absorbed.
  2.  
  3. Once the rice is cooked, stir through the butter and parmesan, and mascarpone (if using).

Katsu-Styled Curry Sauce

Ingredients – Serves 4:

  • – 1 tbsp of olive oil
  • – 1 onion, diced
  • – 2cloves of garlic
  • – 3cm of ginger, grated
  • – 1 carrot, peeled, grated
  • – 1tsp of mild curry powder
  • – 2 tsp of Japanese curry spice mix (or madras)
  • – 100ml of veg stock
  • – Salt and pepper
  • – 300ml of coconut milk
  • – 1tbsp of light soy sauce

Method:

  1. Heat the oil in a small saucepan, add onion, garlic, ginger and spices, fry for a couple of minutes, add carrot, fry for additional two minutes. Pour in the veg stock and coconut, simmer for about 20 minutes to reduce the liquid, season well and blend if you prefer smooth sauce.

Saffron & Herb Veloute

Ingredients – Serves 4:

  • – 2tbsp olive oil
  • – 1 onion (finely chopped)
  • – 1 clove garlic (crushed)
  • – Salt
  • – 100ml dry white wine
  • – Pinch of saffron
  • – ½ bunch of chives
  • – ½ bunch of parsley
  • – ¼ bunch of basil
  • – 3 cups vegetable stock (hot)
  • – â…“ cup of double cream 
  • – freshly ground peppers

Method:

  1. Heat the oil in a large pan set over a medium heat until hot.
  2.  
  3. Add the onion, garlic and a pinch of salt and cook gently for 5 minutes until softened.
  4.  
  5. Add the wine and saffron,  boil for 2 minutes to evaporate the alcohol.
  6.  
  7.  
  8. Add the cream, stir well, and cook for 2 minutes Do not boil. Add all the herbs at this point. Blend with a stick blender until smooth. You can pass the sauce through a fine strainer for extra smooth results.
  9.  
  10. Season to taste with salt and pepper and serve immediately.

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