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Through a fisherman’s spyglass-essence of the sea

Pan seared haddock with puy lentils, wild sea greens, chorizo mayonnaise, chorizo and fennel oil (4)
Ingredients:
800g haddock portions
200g dried puy lentils
1 vegetable stock cube made into 1l stock
1 fish stock cube
1 medium size leaf sea kale shredded into thin strands
1large head / 50 g sea kale peas
100g sea aster
100g sea purslane picked off the stalk
1/2 lemon juice
1 Tbsp butter
Rapeseed oil
Seasoning
For the chorizo Mayo:
3 free range egg yolks
500 chorizo oil
1tsp mustard
1tsp white vinegar
Seasoning
Chorizo oil:
50 ml Chorizo oil & 10g fennel
For the garnish:
Rice paper broken into 3cm pieces
20g dried barley/wheat
Oil for deep frying
Method:
Haddock: Fillet and pin bone the haddock and cut into roughly 200g portions. If the haddock fillets are day caught I would suggest leaving the skin on, this will keep the flakes together and prevent it from breaking up. Do not season the fish until ready to be pan fried, this will prevent the salt from drawing out the natural juices and prevent the fish from drying out.
Lentils: Place the lentils in a saucepan along with the vegetable stock and boil for 15-20 minutes until just soft. Rinse under cold running water to get rid of all the impurities, and store for later use.
Sea greens: Foraging the sea greens can be done up to 3 days in advance. Wash thorough in salted water and drain. For storing place in a sealed container in the the fridge.
Making the Mayo:
Place the egg yolks and mustard in a food processor and blitz until the egg becomes a little sticky and lighter in colour, then slowly start adding the chorizo oil whilst continuously blitzing. Once half the oil has been incorporated add the vinegar. If the mixture is too thick, you can add a small amount of hot water to loosen the mixture. Season with salt and pepper at the end. Store in the fridge and eat within 3 days. (You can make your own chorizo oil by infusing oil with chorizo, cut up half a chorizo and place it in a pan with the oil on a low heat, simmer for 5 minutes then leave to cool, remove the piece before making the Mayo. You can add this to your lentils, or fry it up really crispy and use a garnish)
Chorizo oil: finely chop the fennel and mix it through the chorizo oil
Cooking the fish: Place a nonstick pan on to warm,
then add the oil and once warmed up, add the fish skin side down, add a tap of butter for extra flavour. Make sure the skin is really crispy (about 5 min) before flipping over. Seal the other side and leave to rest for a minute before serving.
In another pan, warm through the lentils with a little fish stock, then add the greens, butter and lemon juice.
The garnish: Heat the oil to 190deg, then fry the grains for 5 seconds, drain on kitchen paper and store in an airtight container. The rice paper will take literally seconds to cook so make shite you have a good method going. The oil will be very hot so do not leave unattended.
Assembling the dish.
Start off with the lentil, then fish, Mayo, chorizos oil, rice cracker and popped grains. Serve immediately.
Further information:
Sea kale: the leaves, pease and fliers are edible, the leave has a strong cabbage flavour and slightly bitter aftertaste, the peas taste like broccoli/cabbage/mangetout and the flowers are quite sweet.
Sea aster: mild green slightly salty taste
Sea purslane: salty and quite meaty taste like cured meat

By Deb4food

I am a qualified chef with over 16 years experience in the food industry. My previous experience as a head chef has initiated my creativity and artistic flair, which can be seen in my innovative dishes. I volunteer as a Super Food Revolution ambassador for Jamie Oliver's Food Revolution in Devon and Cornwall, and a community chef for likeminded projects.

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