Sales 01273 414707 - Shop 01273 420123 - Accounts 01273 430646

Pan roast turbot in a seaweed butter with English asparagus and potato puree

Pan roast turbot in a seaweed butter with English asparagus and potato puree

submitted by Michael Bremner (winner of Great British Menu 2017). Chef Owner of Murmur, Brighton and 64 Degrees, Brighton

For two Portions

Ingredients

  • 180g portion of turbot x2
  • 100g butter
  • 20g dried seaweed (e.g. Dulce) chopped
  • 10 asparagus spears
  • 500g maris piper potatoes
  • 100g butter
  • 50g cream
  • 50g crème fraiche
  • nutmeg
  • 1 bunch parsley chopped
  • 100g neutral oil of your choice (I use a light rapeseed oil)
  • 1 tbsp chopped capers
  • 1tbsp chopped gherkins
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • Salt

Method

Start by making the potato puree. Peel and half the potatoes to an even size, place in a pan and cover with water and add a good pinch of salt. Bring to the boil and cook till tender.

While the potatoes are cooking prepare the dressing. Mix the parsley, oil, caper, gherkins, lemon zest and juice together and season to taste then store until needed.

Prep the asparagus by removing the woody stalks and washing ready to steam.

Season the turbot ready to cook.

When the potatoes are cooked, drain them and let them stand for 3 minutes to evaporate any moisture on them. Mash the potatoes and add the butter and cream beat till incorporated and smooth finish with the crème fraiche, nutmeg and season. Keep somewhere warm.

Pat dry the turbot and add to a hot pan with some oil on a high heat until the flesh starts to brown (about 2 or 3 minutes).

Turn the fish over and reduce the heat slightly.  Add the butter and allow it to brown slightly and spoon over the turbot. Remove from the heat and add the seaweed then rest for two minutes.

Steam the asparagus.

Put a spoon of the potato puree on a plate with the turbot and seaweed on top add the asparagus and dress.

Enjoy.

Tiger prawn cocktail, tabasco aioli, baby gem leaves, cucumber, radish and black caviar

Tiger prawn cocktail, tabasco aioli, baby gem leaves, cucumber, radish and black caviar

submitted by Clyde Hollett from the Crab & Lobster, Siddlesham. W.Sussex

For four portions

Ingredients

  • 12 black tiger prawns with shells on
  • 200 mls of white wine vinegar
  • 25 grams of table salt
  • Juice of a lemon

For the aioli

  • 200 mls rape seed oil
  • 200 mls olive oil
  • 3 eggs yolks
  • 30 mls white wine vinegar
  • 1 clove of garlic
  • 1 table spoon of Dijon mustard
  • Tabasco sauce, lea and perrins and lime juice

For the salad

  • 2 heads washed baby gem lettuce
  • 2 heads of washed red chicory
  • 1 cucumber peeled length ways
  • 4 thinly sliced breakfast radishes
  • Avruga caviar for garnish

Method

For the prawns

  • Fill a large pan with water, then add the 200 mls of vinegar, the salt, and lemon juice and bring to the boil
  • Remove the shells from the tiger prawns leaving the tails on
  • Run a sharp knife down the spine and remove any waste
  • Rinse under cold water
  • Add to the pan of boiling water and cook for 4-5 minutes, then place into ice cold water and leave until cold

For the tabasco aioli

  • Place the egg yolks, vinegar, Dijon mustard and grated garlic into a blender
  • Blend until smooth
  • Slowly add the oils (cold) until thick and velvety
  • Add a small amount tabasco, lea and perrins and a squeeze of lime to taste

To finish -Smear the aioli onto a plate and add the tiger prawns, then place the leaves and sliced radish around the tiger prawns. Roll up the peeled cucumber and add three prawns per plate, then garish with the black caviar

Lobster Thermidor

Lobster Thermidor

Submitted by Yuri Magni, Head Chef at English’s of Brighton

For one person

Ingredients

  • 1 whole cooked lobster
  • 40g unsalted butter
  • 20g plain flour
  • 150ml fish stock
  • 150ml double cream
  • 5g saffron strand
  • 30g chopped white onion
  • 12 finely sliced garlic clove
  • 25ml brandy
  • 50g grated gruyere cheese
  • 5g whole grain mustard
  • 5g Dijon mustard
  • 1 egg yolk
  • Salt to taste

Method

For the Lobster:

Cut the cooked lobster in half lengthwise. (You can order this preparation when you purchase your lobster)

Remove the meat from both claws and tail.

Cut the meat into pieces and place in a bowl. Remember to keep the shells ready for serving.

For the thermidor sauce:

Soak the saffron in the fish stock.

In a separate pot on a low heat, melt the rest of the butter, add the garlic and the onion. After 3 minutes add the brandy and flame off the alcohol. Keep cooking until tender, then leave it on the side, off the stove.

In another pot on a low heat, melt 20g of butter and add the flour, keep stirring and cook for 3 minutes. Mix in, cup by cup, the fish stock and the double cream. Finally, add in the Gruyere cheese and the mustards. Cook until smooth and thickened up.

Add the sauce into to the onion mixture and then incorporate in the egg yolk.

Season to taste.

To serve:

Preheat your oven’s grill to its highest temperature.

Place the lobster halves on a grilling tray and reheat them under the grill for 30 seconds.

Meanwhile, add the lobster meat into the hot sauce and cook for 2 minutes. Spoon the mix in the shells.

Grill them for a further 3 to 4 minutes, just until golden brown.

Serve immediately.

Roasted Cod, Girolles, Braised Gem Lettuce, Summer Herb Broth

Roasted Cod, Girolles, Braised Gem Lettuce, Summer Herb Broth

Submitted by Lee Parsons from The Parsons Table in Arundel

For four portions

Ingredients

  • Four 160-180g Centre Cut Cod Portions, Skin removed
  • 100 grams of Golden Girolle Mushrooms – Cleaned
  • 100 grams of Spring Onions – Trimmed
  • 1 Vine Ripened Tomato
  • 100 grams of Broad Beans
  • 2 Heads Gem Lettuce – Cut into halves
  • 2 grams Chopped Chervil
  • 4 pieces Chopped Basil Leaves
  • 2 pieces Chopped Tarragon Leaves
  • 2 grams Chopped Chives
  • 2 grams Chopped Flat Parsley Leaves
  • 1 piece  Chopped Lemon Thyme
  • 1 tbsp Olive Oil
  • 30 grams Butter
  • 100ml Vegetable Stock
  • 100ml Chicken Stock
  • 15 grams Unsalted butter to finish sauce
  • Juice from 1 lemon
  • Salt and pepper for seasoning

Method

  1. Gently wilt the lettuce in a 10g of the butter, add the vegetable stock. Cover and bring to a simmer for 2-3 minutes. Season to taste with salt and pepper. Remove from the heat. Reserve in cooking liquor until required
  2. Sweat the onions using 10g of the butter, add chicken stock and thyme. Season to taste with salt and pepper. Simmer until tender, approx. 3-4 minutes. Reserve in cooking liquor until required
  3. Blanch the Broad beans in boiling salted water. Refresh in Iced water. Remove the outer grey skin / pod.
  4. Cut tomato into quarters. Remove the seeds and cut the flesh into approx 1cm squares
  5. Heat a heavy bottom pan. Add a tbsp of olive oil. Sear the Cod ‘Skin side’ until a deep golden colour. Turn the cod over. Reduce the heat. Season with salt, pepper and cook for a further 3-4 minutes. Remove the pan from the heat. Finish the cooking of the fish with a squeeze of fresh lemon juice.
  6. Sweat the girolles in remaining butter, seasoning with salt and pepper. Moisten with a little of the braising liquor from both the onions and lettuce. Simmer for 30 seconds
  7. Whisk in the unsalted butter and season to taste
  8. Add broad beans, tomato dice and freshly chopped herbs (chervil, basil, tarragon, chives & lemon thyme) to the cooked mushrooms.
  9. Place the cooked lettuce into centre of plate. Spoon all vegetable garnish around lettuce
  10. Place roasted cod onto the lettuce, serve

Beer Battered Hake, Hand Cut Chips, Lemon and Tartare Sauce

Beer Battered Hake, Hand Cut Chips, Lemon and Tartare Sauce

submitted by Clyde Hollet from the Crab and Lobster in Sidlesham

For two portions

Ingredients

  • Two 160-180g Hake portions
  • 100 grams of self-raising flour
  • 100 mls of cold fizzy lager
  • 30 mls of carbonated water
  • 20 mls of cold rape seed oil
  • 1 tablespoon of mild curry powder

For the chips

  • 500 grams of Maris piper or Agria potatoes, peeled and cut into chips

For the tartare sauce

  • 20 grams of chopped gherkins
  • 20 grams of chopped baby capers
  • Chopped parsley
  • 3 Tablespoons of mayonnaise
  • Zest and juice of half a lemon
  • Splash of white wine vinegar

Method

For the beer batter

  • Add the dry ingredients into a bowl
  • Slowly add the beer and carbonated water and whisk until smooth
  • Then add the oil, season to taste, and refrigerate

For the chips

  • Place the cut chips into a clean fryer and cook at 140 degrees until soft, but without colour, and allow to cool

For the tartare sauce

  • Place all the ingredients into a bowl, mix well, and season

To finish – coat the hake portions in seasoned plain flour and remove any excess, place the hake into the chilled batter and coat well. Fry at 180 degrees for 5-6 minutes until light golden brown and season if desired. Remove from the fryer and drain any excess oil. Then add the chips to the fryer and cook until crisp, drain well. Serve with the tartare sauce and a wedge of lemon.

Beer Battered Haddock, Hand Cut Chips, Lemon and Tartare Sauce

Beer Battered Haddock, Hand Cut Chips, Lemon and Tartare Sauce

submitted by Clyde Hollet from the Crab and Lobster in Sidlesham

For two portions

Ingredients

  • Two 160-180g Haddock portions
  • 100 grams of self-raising flour
  • 100 mls of cold fizzy lager
  • 30 mls of carbonated water
  • 20 mls of cold rape seed oil
  • 1 tablespoon of mild curry powder

For the chips

  • 500 grams of Maris piper or Agria potatoes, peeled and cut into chips

For the tartare sauce

  • 20 grams of chopped gherkins
  • 20 grams of chopped baby capers
  • Chopped parsley
  • 3 Tablespoons of mayonnaise
  • Zest and juice of half a lemon
  • Splash of white wine vinegar

Method

For the beer batter

  • Add the dry ingredients into a bowl
  • Slowly add the beer and carbonated water and whisk until smooth
  • Then add the oil, season to taste, and refrigerate

For the chips

  • Place the cut chips into a clean fryer and cook at 140 degrees until soft, but without colour, and allow to cool

For the tartare sauce

  • Place all the ingredients into a bowl, mix well, and season

To finish – coat the haddock portions in seasoned plain flour and remove any excess, place the haddock into the chilled batter and coat well. Fry at 180 degrees for 5-6 minutes until light golden brown and season if desired. Remove from the fryer and drain any excess oil. Then add the chips to the fryer and cook until crisp, drain well. Serve with the tartare sauce and a wedge of lemon.