Tip them into a saucepan, add cold water to cover them by 5cm and bring to the boil over a high heat.
Season to taste with a little more salt and lime juice and serve. Meanwhile, melt the butter in another large saucepan, add the leeks and cook for about 5 minutes until soft.
8 Score what was the inner side with the tip of a small sharp knife into a diamond pattern, taking care not to cut too deeply. From the top to the bottom, cut away all the skin and pith in a series of slightly overlapping slices. To celebrate 40 years of his seafood restaurant, Rick Stein chooses eight of his favourite fish dishes especially for OFM - from a classic soup to steamed scallops, Last modified on Tue 9 Jul 2019 09.45 BST. Lift out with a slotted spoon on to plenty of kitchen paper and leave to drain. Our recipe of the month for October is a Venetian dish from Rick’s Venice to Istanbul travels – hake alla Carlina. We all know lemon is loved by salmon, but the fish also adores the flavour and acidity of pink grapefruit. Remove all the seafood with a slotted spoon and set aside. One large, cooked brown crab will supply the right amount of crab meat for these small tarts. This recipe calls for serrano ham, though at the restaurant we serve ibérico sliced off the bone and we use the trimmings for this dish – a deluxe version, if you like. With the machine still running, gradually add the oil until you have a smooth, thick, mayonnaise-like mixture. I thought the accompanying caramelised apple might be a bit too ‘Normande’ for foreign consumption but it was actually really nice. Opened by Rick Stein and Jill Stein in 1975, the Seafood Restaurant is where it all began. Save the heads for making stock if you wish. Add the fish and poach for 1 minute. Add the poached fish, scallops and prawns to … Peel the green mango and carrot and shred into thin strips 3-4mm wide. 2 Remove the tentacles from the head by cutting them off just in front of the eyes. Pour 1cm oil into a large deep frying pan. Add the apple chunks and stir to coat them in the caramel. Remove the paper and beans, brush the inside of each case with egg white and return to the oven for 2 minutes. Then pull away the brown, semi-transparent skin from the body and the fins. Lower them into the pan, reduce the heat to medium, cover and cook for about 4 minutes until just set. Keep stirring until all the liquid is incorporated and the sauce is smooth with no lumps. 6 Pull off the two fins from either side of the body pouch. Serves 4salmon fillet 300g (alternative fish: albacore tuna, ocean trout, yellowfin tuna)pink grapefruit 1daikon radish (mooli) 8cm-piece, peeled and finely shredded lengthwaysnori a little, to finish, For the ponzu dressinglemon juice of 1rice wine vinegar 1 tbspJapanese soy sauce 50mlmirin 2 tspbonito flakes 2g (about an espresso- cup-full)dried kombu 2g, cut into 1cm pieces. I use kombu in the dressing. Serves 2smoked mackerel fillets 4, weighing about 275g in total (alternative fish: any smoked oily fish such as herring or hot-smoked salmon)vegetable oil for deep-fryinggreen mango 1, about 500gcarrot 1, large, about 75gshallots 30g, very thinly slicedred bird-eye chilli 1, finely choppedroasted peanuts 25g, roughly choppedpalm sugar 2 tspfish sauce 1 tbsplime juice about 1 tbsp, depending on the tartness of the mangoThai sweet basil 15g, roughly chopped. Stir in the pimentón, tomatoes and wine and simmer for 5 minutes or until they have reduced and thickened into a sauce. Put all the ingredients in a large saucepan with 2.5 litres/4½ pints water. We welcome children aged over 3 at The Seafood Restaurant. Boasting an international reputation for serving the freshest fish and shellfish, Head Chef Pete Murt, General Manager Claire Thomason and our team celebrate Cornish produce, with ingredients sourced locally to create simple seafood dishes and classic flavours. Peel the prawns (see below). Arrange the fish and grapefruit on 4 cold plates, splash with ponzu and serve with a pile of mooli topped with nori. Serves 6green-brown lentils 225g, such as pardinaolive oil 6 tbspgarlic head 1, cloves peeled and thinly slicedonion 1, medium, finely choppedcarrots 200g, finely choppedserrano ham 100g, thinly sliced, finely choppedpimentón dulce (smoked sweet Spanish paprika) 1 tbspvine-ripened tomatoes 2 large, skinned and choppeddry white wine 120mlflatleaf parsley 1 tbsp, choppedsalt and freshly ground black peppervegetable oil 2 tbsphake fillets 6 x 180g, skin on.
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