Полная версия
Serves 4-6
400g/14oz dry linguine olive oil
1 fennel bulb, finely sliced
3 garlic cloves, peeled and crushed
110g/4oz mixed wild mushrooms (porcini and/or ceps)
350ml/12fl oz/11/2 cups double cream
150ml/5fl oz/2/3 cup fish stock
2 tsp basil pesto (optional) (see page 11)
450g/1lb mixed seafood such as mussels, cockles, prawns, salmon, haddock and mackerel
3 large plum tomatoes, cut into small dice
75g/3oz/3/4 cup grated Parmesan cheese
salt and freshly ground black pepper
1 Cook the pasta in a large pot of boiling salted water according to the packet instructions. When cooked, drain and toss in a little olive oil to prevent the strands from sticking together.
2 Meanwhile, heat a little oil in a large pan over a medium heat. Add the sliced fennel, crushed garlic and wild mushrooms. Sauté for 4-5 minutes, or until they are gently cooked but not browned. Add the cream, fish stock and pesto (if using) and allow the mixture to come to the boil.
3 Once it has reached boiling point, reduce the heat a little and add the seafood and shellfish. Cook very gently for 5-6 minutes, or until the fish is just beginning to flake and the shellfish are fully opened. Discard any which do not open.
4 Taste the sauce and season with salt and pepper. Add the cooked pasta and stir gently to coat the pasta in the sauce, avoiding breaking up the pieces of fish. Just before serving, sprinkle the diced tomatoes and Parmesan cheese on top of the dish.
Pan-seared Pollock with Lemon-scented Potatoes
The lemon-scented potatoes flavoured with thyme make a perfect accompaniment to this delicious fish dish. Now that cod populations have been over-fished, pollock makes a good sustainable alternative.
Serves 4
30g/11/2oz/generous 1/4 stick butter
110g/4oz/generous 2/3 cup plain flour
4 fillets of pollock (5oz/150g each)
salt and freshly ground black pepper
Lemon-scented Potatoes:
50g/2oz/1/2 stick butter
2 tsp sunflower oil
12 baby potatoes, sliced 5mm/1/4in thick
1/2 onion, peeled and thinly sliced
1 lemon, zested and cut into wedges
4-5 fresh thyme sprigs
1 Preheat the oven to 190°C/375°F/Gas Mark 5.
2 Heat the butter in a large ovenproof pan over a medium heat. Put the flour in a medium bowl and season with salt and pepper. Add a fish fillet to the bowl and turn in the flour until coated on all sides—this gives a nice crust to the fish at a later stage. Repeat with the other fillets. Put the coated fish in the hot pan and fry flesh-side down until sealed on each side, then transfer the pan to the oven for 10-12 minutes, depending on the thickness of the fish.
3 Meanwhile, prepare the potatoes. Heat the butter and oil in a large saucepan set over a medium heat, add the sliced potatoes and pan-fry gently on both sides, then reduce the heat to low. Add the onion, lemon wedges, zest and thyme and fry for 5-6 minutes, or until the potatoes are cooked and the onions have softened.
4 To serve, arrange the potatoes on a large serving platter, pile the fish pieces on top and place the pan-roasted lemon wedges beside the fish. This is great with buttered French beans.
Sea Bass Fillets stuffed with Salmon Mousse
These tasty fish rolls make an ideal dish for a dinner party—they look very impressive but are quite easy to make. A piping bag will give the filling a really professional finish, but a spoon works just as well. I like to serve these fillets with pasta and salsa verde (see page 135).
Serves 6
6 large fillets of sea bass (175g/6oz each), skinned
250g/9oz salmon, diced
2 tsp torn fresh basil
25g/1oz/1/2 cup fresh breadcrumbs
1 shallot, peeled and very finely chopped
1 large free-range egg white
2 tbsp pouring cream
salt and freshly ground black pepper
1 Place each fillet of sea bass between two sheets of clingfilm and use a rolling pin to flatten them out quite gently, making sure that you do not break the flesh of the fish; otherwise it will be difficult to stuff. Leave the flattened fish between the clingfilm and store in the refrigerator until required.
2 Meanwhile, prepare the salmon mousse. Place the diced salmon, torn basil, breadcrumbs, shallot, egg white, cream and seasoning in a food processor. Blitz for just over 1 minute, or until you have a puréed but still coarse consistency. Transfer the fish mousse to a piping bag in order to stuff the sea bass. If you don’t have one, you can spoon the mixture instead.
3 Unwrap the sea bass, then lay each fillet flat on a fresh sheet of clingfilm. Season with salt and pepper. Pipe or spread the mousse evenly over the fillets, then carefully roll up or fold over (depending on the size of your fillets) to enclose the stuffing. Wrap up tightly in the clingfilm to make a sausage or cylindrical shape out of the fish. Tie the clingfilm at both ends to keep the cylindrical shape. Wrap the clingfilm parcel in a layer of tin foil and seal at both ends. Allow the fish parcels to rest in the refrigerator until required.
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