FILLET OF MENAI MACKERAL
FILLET OF MENAI MACKEREL, BLOOD ORANGE DRESSING & HERB INFUSED GOATS CURD( SERVES 4)
MACKERAL
2 Fillets of Menai mackerel( Anglesey) cut into half and pin-boned 2-3 medium golden beetroot, peeled and 2.5 cm cubed dice 3 cubes per plate.( These are blanched in saffron and vegetable stock to enhance the colour and flavour) Fish seasoning 1 sheet of silicone paper for grilling Splash of vegetable oil
Method:
• It is very important that we retain the lovely shine and colour of this fish. Therefore we grill it on some oiled silicone paper skin-side down.
• The skin is seasoned with a little salt, however, the flesh side will be seasoned using the fish seasoning.
• Place under grill for 2 minutes before removing from heat.
GOATS CURD
Curthwaite goat’ s curd Lemon zest and juice Bunch of chives
Method:
• Into a bowl, combine all of the ingredients, and mix them together until it is smooth.
• This will ensure consistency for when it is piped.
• Adjust the seasoning and put into a piping bag with a nozzle ready for plating.
HOOTON WATERCRESS PUREE
150 g Hooton watercress 2.3g Maldon salt 0.23g Xantham gum Iced water Fresh ground black pepper to taste
Method:
• Blanch watercress in boiling salted water for 30 seconds.
• Place straight into iced water. Drain and dry when cool.
• Add to a Thermomix and puree with pepper, salt and xantham gum.
• Place in a squeezy bottle and chill to serve.
BLOOD ORANGE DRESSING
1 blood orange- half squeezed for juice and half filleted for garnish 1 banana shallot peeled and finely diced, 1 tsp whole grain mustard Splash of white wine vinegar, Pinch of sugar, Maldon Salt Pepper and 20ml extra virgin olive oil
Method:
• Add all of your ingredients to a bowl except the oil and the orange, and then mix them together.
• Slowly add the oil, continuously whisking it until it combines and creates an emulsion.
• Add the juice of the orange and the small orange fillets at the end.
BURNT ORANGE PUREE
4 oranges, cut into quarters 25g brown sugar, 100g butter, 50ml olive oil, 100ml orange juice.
Method:
• In a tray roast oranges with brown sugar in an oven at 180 degrees until the skin starts browning, then add the butter and cook for a couple of minutes.
• Pour the mix into food processor and add the orange juice and olive oil. Pass through a sieve. If the mix is too thick whisk in more orange juice. Season.
FISH SEASONING
200g Maldon salt ½ teaspoon freshly ground white pepper 3 cloves garlic, peeled 1 teaspoon fennel seeds 1 teaspoon espelette pepper
Method: In a Robot Chef or spice mixer, blitz 150g of salt with all the ingredients until powdery. Pour in bowl and mix rest of the salt.
SALAD
Picked Hooton watercress Frisée Radish Sweet red onion- thinly sliced Sunflower shoots
Method:
• The most important thing to us is that you use seasonal leaves that give different flavours, textures and preferably colours.
• This will give the salad an extra depth, both visually and to taste. In this case we have used watercress for a pepper taste, Frisée for bitterness.
• Use sweet red onions for savoury notes, sunflower shoots for some sweetness and radish for crunch. This will balance out the flavours and the textures of the dish. Vinaigrette will bring all the components together by adding acidity. wirrallife. com 35