MUSSEL AND BEAN BOURRIDE
400G of mixed cooked beans (cannellini, black eyed, chick pease etc) OR Seagan addition: 1kg scrubbed mussels (discard any that are open, cracked or damaged)
4 shallots, finely chopped
1 large pinch of saffron
3 tsp grated orange zest
1 tsp curry powder
100mls vegetable stock
100ml light coconut milk
1 tbsp chopped parsley
Salt and pepper taste
Warm crusty bread, to serve
1. Wash and drain the beans
2. Heat the olive oil in a large saucepan, add the shallots, saffron, orange zest, curry powder and fennel seeds. Fry over a gentle heat for 3 – 4 minutes. Add the stock and wine, bring to the boil, and simmer for 10 minutes.
3. Add the beans to the simmering liquid and and allow to cook for 4- 5 minutes or until piping hot. . Add the coconut milk and bring back to the boil, simmer for 2 – 3 minutes. Add the parsley and season to taste.
4. For SEAGAN: Add the mussels to the liquid with the coconut milk and cook over a high heat for 2 – 3 minutes or until open and the mussels have nestled into one side of the shell.
5. Serve the bourride immediately with the warm bread.
ROAST SEABASS WITH FENNEL, LEMON AND CARAMELIZED WALNUT SALAD
4 bass fillets
Splash of olive oil
Rock salt and freshly ground pepper to taste
For the salad
1 large bulb fennel, very finely sliced
1 red shallot, finely sliced
4 tbsp extra virgin olive oil
Splash of maple syrup
Walnuts toasted in oil and sugar to caramelize
1. Heat the oven to gas mark 6 (200C)
2. Brush the bass skin with oil and season with rock salt and pepper. Put into a roasting tin and cook for 10 mins or until the skin is blistering.
3. Meanwhile make the salad, toss together fennel and shallot. Segment 1 lemon and add to the fennel, squeeze the remaining lemon into a bowl and whisk together with the olive oil, maple syrup and mustard. Season well with salt and pepper.
4. Spoon the salad onto a plate and arrange the bass on top. Sprinkle with the walnuts and serve.
Pan-Fried Brill with Anchovy Butter
2 brill fillets, skinned
Seasoned flour: flour, salt and pepper
3 tbsp vegetable oil
For the anchovy butter
110g unsalted butter
6 anchovy fillets
Zest and juice of 1 lemon
2 tbsp chopped parsley
Freshly ground black pepper
1. Garnish: lemon wedges and sprigs of parsley
2. Roll the brill in the seasoned flour. Heat the oil in a frying pan and cook the brill fillets for 2 – 3 minutes on each side.
3. Put the butter, anchovy fillets and lemon juice into a food processor and whizz to form a smooth butter. Roll into a sausage and chill for 10 minutes. Put the leon zest, parsley and black pepper onto a piece of baking parchment and roll the butter in this. Chill
4. Once the fish is cooked, lift onto a plate and add 3 – 4 slices of butter into the frying pan – heat until melted and spoon over the brill fillets. Garnish with parsley and lemon to serve