MUSSEL AND BEAN BOURRIDE

SERVES 4

Ingredients

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)

Vegetable oil

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

Method

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

SERVES 4

Ingredients

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

2 lemons

4 tbsp extra virgin olive oil

Splash of maple syrup

Walnuts toasted in oil and sugar to caramelize

Method

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

Serves 2

Ingredients

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

Method

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