Island Life Magazine Ltd August/September 2014 | Page 97
FOOD
BLT with black pepper cream
cheese
Pan fried seabass
fillet with smoked Haddock mash
Gnocchi di patate
1 sea bass fillet
Serves 4
150g plain flour, plus extra for dusting
1 whole crispy pig
cheek
Cracked black
pepper to taste
200g cream cheese
Oak smoked
tomatoes
80g mash potato
500g very starchy potatoes (Idaho)
unpeeled and left whole
80g poached smoked haddock
1 egg lightly beaten
Selection of salad
leaves
1 tbsp chopped chives
A pinch of salt
100g cream
3g gelatine
Lemon juice
Vinaigrette
Method
• Take the pig cheek prepared by your butcher
and soak it for 12 hours in cold water.
• Cook the pig cheek in a court bouillon at
100Cº for 12 hours.
• Allow to cool down in cooking liquor then
drain and press between two trays and
refrigerate, keeping the cheek nice and flat
between the trays.
• When cold slice thinly sprinkle with sea salt
and bake in a pre-heated oven at 180Cº until
golden and crispy, draining off any excess
fat during cooking.
• Soak the gelatine.
• Beat the cream cheese until soft, add the
black pepper to taste and a few drops of
lemon juice.
1 tbsp rapeseed oil
1 tomato halved (slow roasted)
1½ bunch rocket
Thinly sliced red onion
1 tsp balsalmic glaze, basil pesto
200ml rapeseed oil
Method
• Pan fry seabass fillet.
• Warm mash potato, haddock, chives and 1
tablespoon rapeseed oil.
• Warm slow roasted tomatoes (prepared in
advance).
• Mix rocket, red onion.
• Place haddock mash, then place roasted
tomato’s on top.
• Then place sea bass fillet skin side up on the
tomatoes.
• Sprinkle with rocket and red onion and then
drizzle with balsalmic, pesto and oil.
• Warm the cream, squeeze excess water from
the gelatine and dissolve it in the warm
cream, then fold it into the cream cheese.
• Place in fridge to set.
Dan Maskell
Dan's Kitchen
Andrew Holloway
The Wheatsheaf Hotel
Method
• Put the potatoes in a pan, cover with cold water
and bring it to the boil over a medium heat.
• Leave to simmer until soft. Drain them in a
colander, let them dry out and cool slightly.
• While still hot, peel them and push them
through a fine sieve into a bowl.
• Add the egg and mix it together along with a
pinch of salt and the flour. As soon as the dough
comes together stop working it. The dough
needs to be elastic and firm.
• Lightly dust your work surface with flour,
then using your hands cut the dough into strips
1.5cm wide and gently roll into cylinder shapes.
• Cut all the cylinders into 1.5cm long small
pieces until you have lots of nuggets. Toss them
in flour to coat and roll each piece against the
tines of a fork to give a nice shape. Place them
on a tray dusted with flour.
• To cook your gnocchi, bring a large pan of
salted water to the boil. Pop in the gnocchi and
keep stirring until they rise to the surface (about
1-2 minutes) Drain them with a slotted spoon
and place directly in a sauce of your choice.
Anna Sacchini
Michelangelos
www.visitilife.com
97