Page 25 - Marlborough Living May June 2019
P. 25

   HADDOCK, COCKLE & PRAWN CHOWDER
Serves Four
INGREDIENTS
300g cockles
50g flour
rapeseed oil
2 large shallots, peeled, finely sliced 4 garlic cloves, peeled, grated 175ml dry white wine
1 large white onion, peeled, sliced 425ml white fish stock
100g boiled small new potatoes
1 pinch of saffron
1 large red chilli, finely sliced
250ml whipping cream
50g petit pois
100g fresh sweetcorn kernels, grilled to colour, taken off the cob
300g undyed smoked haddock, cubed in 2cm dice
300g prawns, cooked, shells off
lime juice to taste
sea salt & black pepper
4 tbsp chopped coriander
METHOD
Place the cockles in their shells into a bowl and cover with cold slightly salted water, sprinkle some flour over the top, refrigerate and leave overnight, or at least for a couple of hours (ingesting this flour will encourage the cockles to spit out any sand and grit).
Drain the cockles in a colander then leave under cold, running water for a few minutes to get rid of the flour. Heat a good splash of rapeseed oil in a large pan over a medium heat, add the shallots and 2 of the garlic cloves, and fry until just starting to colour. Turn up the heat and, when the pan is really hot, tip the cockles in and give them a good shake. Add the white wine, cover and cook over a high heat for a few minutes until the cockles have opened, then take off the heat and set aside.
Once the cockles are cool enough to handle, remove them from the shells and set them aside in a bowl, discarding any that have not opened. Strain the cooking liquor through a muslin cloth into a large bowl and reserve.
Heat 4 tablespoons of rapeseed oil in a large frying pan and gently fry the onion and remaining 2 cloves of garlic until softened and just beginning to brown. Add the stock and the potatoes, bring to the boil and simmer for a few minutes. Next add the saffron, chillies and cream and continue to simmer to reduce a little.
Finally add the peas, sweetcorn and haddock, followed by the cockles and prawns. Season with lime juice, salt and freshly ground pepper, and just before serving stir in the chopped coriander.
T-BONE PLAICE, BABY SQUID WITH CHAMPAGNE & CAVIAR SAUCE
Serves Four
INGREDIENTS
for the sauce:
200g salted butter
1 large shallot, peeled, finely sliced
1 medium carrot, peeled, finely sliced 6 button mushrooms, sliced
200ml champagne
300ml white fish stock
300ml double cream
sea salt & black pepper
1 tbsp Sevruga caviar
for the plaice and squid:
1 large plaice, roughly 1.5kg
400g baby squid
rapeseed oil
1 knob of salted butter
sea salt & black pepper
1 handful of sea beet leaves
METHOD
To make the sauce, melt 50g of the butter
in a saucepan over a medium heat, add the shallot, carrot and mushrooms and sweat until just softened but not coloured. Add half of the champagne and reduce by a third to a syrupy consistency. Next add the white fish stock and reduce by half, and finally add the cream and simmer, and once again reduce by half.
Pass through a sieve into a clean saucepan and then over a low heat whisk in the remaining butter and season with salt and freshly ground pepper. Set aside until ready to use.
To fry the plaice and squid, remove the head from the plaice and with a sharp knife cut lengthways through the bone straight down the centre line
of the fish to give 2 fillets on the bone, cut into 4 steaks and set aside.
Clean and wash the squid, pat dry, cut off the tentacles, slice the body into rings and set aside.
Heat a frying pan over a medium heat, add a splash of oil and the butter. When the butter starts to foam, add the plaice steaks, fry for 3 to 4 minutes on each side to achieve a deep brown colour on the dark skin side and a golden colour on the lighter skin side, season with salt and freshly ground pepper.
At the same time reheat the sauce until hot, and stir in the remaining champagne, add the caviar and check the seasoning.
Heat another pan on a high heat, add a good splash of oil, throw in the squid and fry for a couple of minutes, season with salt and freshly ground pepper.
Serve the plaice and fried squid with the champagne and caviar sauce over the top. Garnish with sea beet leaves and serve with some wilted spinach.
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