18
NEWS
School of Fish
Fillet�O�Fish
Nick Marshall finds bigger fish to fry at The Chefs ’ Forum
The Chefs ’ Forum recently rolled into Bournemouth as Matt Budden , executive chef at Schpoons & Forx at the Hilton , hosted 40 professional chefs and 30 Specialised Chefs Scholarship students from Bournemouth & Poole College . The theme at this networking event for some of the region ’ s best chefs : sustainable fish .
First stop was a chat with Tom Allerton from Kingfisher Brixham , a Devon supplier of quality seafood to the South West . Tom points out that cod , mackerel and even anchovies are not as abundant as people think , and wild bass and wild halibut are in real danger .
Guests were treated to their own master chef presentation from Matt Budden , using the restaurant ’ s signature tandoor oven . Not just for Indian cuisine , the most popular dish it ’ s used for at Schpoons & Forx is ribeye steak . In front of an audience , Matt prepared tandoor-roasted monkfish in an osso buco style , with saffron risotto and salsa verde . Next was tandoor-roasted Chesil beach mackerel with a chermoula dressing . The mackerel were seasoned first with a fennel , salt and coriander rub . While the monkfish charred pleasantly in the oven , the mackerel ’ s oiliness allowed the skin to blister while the flesh remained moist .
Overall , this was an illuminating day that clearly inspired the students . “ I hope the students and chefs now have a better idea about sustainable fish and conserving our environment . More than 30 % of our oceans are over-fished and we can all play a part in tackling this issue through supporting more sustainable fishing methods ,” said Matt .
( L to R ) Tom Allerton , Bailey Drew ; Matt Budden & Steve Hoare , also of Kingfisher Brixham
Go local and eat lots at these …
Dorset Farmers Market
Sat 3rd & Sun 18th dec Shaftesbury wed 21st Dec Poundury sat 10th dec Bridport Arts Centre fri 18th nov , sun 4th & fri 16th dec Sherborne , Cheap St Sat 19th Nov , Sat 17th Dec Wimborne , The Square
Tom Allerton of Devon-based seafood supplier Kingfisher Brixton shares some of his fish filleting expertise at The Chefs ' Forum … 1 . Hold your fish up to test its freshness . A fresh fish will stay horizontal , whereas an older specimen will sag . Look also for a dark colour with no signs of milkiness . 2 . Trim flatfish bones along the skirt first as these can burn and leave a bitter taste . 3 . Remove the head below the gills and scrape out the bloodline . 4 . Cut down the backbone and flick the blade towards the edge beneath the fillet . Fish such as hake have a tendency to harbour worms , so these need to be flicked away . 5 . Avoid fish that have roe . Not only does this indicate they ’ re being fished out of season , but the flesh will also be limper as the fish puts its energy into nourishing the eggs . 6 . For mackerel , remove the bones by cutting a v-section along the backbone , rather than spending time fiddling around with tweezers , which are ineffective against the hook-shaped bones .
Dorset Food & Drink Christmas Fair
sat 26th Nov Athelhampton House & Gardens , Dorchester . See p . 15 for more details .
Beach Hut Pop Up Shops Christmas Market
25th Nov to 5th Jan 2017 Swanage Sea Front , Shore Road . Local artisans and artists sell their stuff , lots of food available nearby . www . menu-dorset . co . uk