Put a herby spin on a pub classic with this Cod Cheek Scampi with Bronze Fennel Mayonnaise recipe – a collaboration between Chef Steph Moon and the team at Thirsk based Herbs Unlimited.
Using their Bronze Fennel to create a delicious mayonnaise, this is a real crowd pleaser and makes the perfect weekend supper.
For more recipe inspiration visit www.herbsunlimited.co.uk
This fish pie recipe from the team at Harrogate based Fodder is a perfect mid-week meal for all the family to enjoy.
Using a range of locally sourced ingredients all available from their farm shop, the team are also now able to welcome visitors back into their award winning café on the edge of the Great Yorkshire Show Ground.
For more information and recipe inspiration visit www.fodder.co.uk
Something a little different for a weekend supper, this hake and cucumber pickle recipe from the team at Masham based Rosebud Preserves is quick and easy to prepare and packed with flavour.
For more recipe inspiration and to buy their award winning range online visit www.rosebudpreserves.co.uk
h4. To make the ballotine
# Place the trout fillets, head-to-tail, next to each other, un-skinned side on a tray and season.
# Soak the gelatine leaves in a little cold water until soft, then lay over one of the trout fillets, and place the other trout fillet on top, so that both are still head to tail.
# Roll the combined fillets in the chopped herbs, then wrap in cling film, twisting the ends to make a sausage-like shape.
# Poach in boiling water for 15 minutes, remove from the water, then chill in fridge overnight.
h4. To make the potato salad
# Cook the new potatoes in boiling, salted water for approximately 10 minutes.
# Once cooked, drain and allow to cool.
# When cool, cut the potatoes into 2cm dice and mix in the chopped herbs, crÃ¨me fraÃ®che, a little lemon zest and seasoning.
h4. 5To make the Ketchup
# Place the cucumber and capers into a food processor and blitz to a purée.
# Add the dill, season and mix in mayonnaise to a ketchup consistency.
# For the Fritters, first bring the milk to the boil, add the butter and allow to melt, then add the flour and mix to a thick paste.
# Continue mixing until the paste cools, then add the egg yolks and beat until the mixture leaves the sides of the pan.
# Add the shrimps and combine into the mixture. Chill for 1 hour, then roll into small balls approximately 1/2cm in diameter.
# Deep-fry the fritters for 2 minutes at 180Â°C, until golden brown.
# Drain and keep warm.
# To serve, first cut the ballotine into 4cm slices with a sharp knife, allowing one slice per person.
# Place some potato salad in the centre of each plate with a slice of the ballotine on top.
# Dot the ketchup around the edge of the plate and arrange 2 to 3 fritters per person on each plate.
# Garnish with fresh herbs and a few shrimp. If you are feeling flamboyant, a little soured cream and caviar never goes amiss!
1. Put the prawns into a bowl. Finely shred the little gem lettuce.
2. Make a vinaigrette with the mustard, vinegar and oil. Season with salt and pepper.
3. Make the sauce by mixing the mayonnaise with the ketchup and cream, then stir in the brandy, horseradish, lemon juice and Tabasco. Check the seasoning.
4. Mix the prawns with 1 tablespoon of the sauce and 1 tablespoon of the vinaigrette.
5. Mix the shredded lettuce with the cucumber, add the remaining vinaigrette and season.
6. Put the lettuce into four glasses, with the prawns on top. Cover lightly with the rest of the sauce.
7. Mix the tomatoes, shallots and chives, sprinkle over the sauce in each glass, and serve.
# Mix the mustard powder and flour.
# Dip the white skin side into this mixture and shake off the excess.
# Heat the oil and then the butter.
# Put skin side down and colour golden brown.
# Put chopped shallots and butter into a roasting tray, add brill coloured side up, add wine and fish stock.
# Cook in oven 15-20 minutes.
# Take out and put stock into a pan.
# Meanwhile cut potatoes into 1/4 inch cubes and boil.
# Drain and add these to peas, add yoghurt and horseradish, season.
# Put this mixture into pancakes, roll up and seal and keep warm.
# Add brandy to fish stock and reduce.
# Add concassé and shrimps and bring up to the boil.
# Reduce to sauce consistency, add chives and season.
# Place heated fish on pancakes in dish. Pour stew around and serve.
# Cut scallops in two cross-wise.
# Slice the haddock in slices the same thickness as the scallops.
# Melt the butter, sweat the shallots add the garlic then tomatoes and season.
# Toss in butter, 2 minutes, take off and cool.
# Melt 1oz butter, add shallots, sweat do not colour.
# Add white wine, reduce by half.
# Add fish stock and double cream, reduce by half and season.
# Meanwhile, layer the haddock and scallops, putting tomato concassé in the centre in 2 inch rings.
# Season and steam 6-8 minutes, take out and drain, put into serving dish.
# Add parsley to sauce and pour over the scallops.
h4. To prepare fish:
# Place fillets on chopping board skin side up and using a pallet knife spread the langoustine mousse over the fillet.
# Roll fillets up into a wheel shape and leave on a grease proof tray.
# Take the razor clam and blanch for 1 minute in boiling water, when cool take clam out and cut into 5 pieces on the diagonal, leave the shell to one side for later.
# To make bouillabaisse:
# Place the pan on a medium heat and when hot add vegetables and garlic. Cook till soft.
# Add tomatoes, parsley, thyme, puree, fish bones, the stock and the water and bring to a simmer.
# When boiled remove impurities with ladle from the top and then leave to cook for 60 minutes.
# When it has boiled strain through a fine sieve and bring to the boil for 15 minutes adding Pernod, salt and pepper. Leave to cool.
h4. To cook fish:
# Grill for 2-3 minutes on high or until cooked, finishing with a twist of lemon.
h4. To serve:
# Take 50ml of bouillabaisse and reduce on the stove adding cut up clams and chives at the last minute.
# Place 3 lemon sole fillets on plate with razor clam, pour sauce over the clam and over the lemon sole, garnish with chopped chives.
The day before, place the belly pork in a large oven-proof tray with a sprig of thyme, half a bulb of garlic (peeled), one onion and roughly chopped carrots and celery. Add chicken stock, bring to the boil on stove top, cover with foil and place in a medium oven for 4 hours.
Once cooked, place on a flat tray topped with another flat tray and place a heavy weight on top before leaving in a fridge overnight.
# When chilled, remove skin. Cut into 4 portions and return to the fridge.
# Slice the onions, crush garlic and chop the thyme. Cook together slowly in a heavy-based pan until golden brown and the liquid has evaporated. Blend until smooth and pass through a fine sieve.
# Blanch the fennel in boiling water for 2 minutes then refresh in ice-cold water. Cut into small pieces and dress in rapeseed oil, lemon juice, salt and pepper.
# Pick the garnishing herbs from their stalks and leave them in iced water.
# Heat a non-stick frying pan with olive oil until smoking hot and place the belly pork in skin side down. Put in the oven for 8-10 minutes.
# Gently warm the onion puree in one saucepan and the fennel and dressing in another.
# Sear scallops in hot frying pan with foaming butter for 11/2 minutes on each side.
# Spoon the onion puree onto the plate, place the belly pork skin side up and garnish with warm fennel, scallops, chopped tomato and herbs serve immediately.
# Heat your oven to 180oC
# Heat up a heavy bottomed pan and add a drizzle of oil
# Season the trout fillets and place skin side down in the pan. Cook until the skin is crispy and golden brown. Turn the fillets over and squeeze the juice of half a lemon over it, add your tomatoes, butter, wine, capers and parsley and place in the oven for 4-5 mins.
# Take the fish out of the oven, place your watercress in the centre of the plate and place your fish on top. Add the tomatoes to the side of your plate and top the fish with sauce.
# Enjoy with a chilled glass of white wine.
# Firstly put the milk on to boil.
# Melt the butter in a pan, and then add the flour. Mix together ensuring there are no lumps and cook the mixture until it smells a little like shortbread biscuits, take care not to over cook it as it will burn. This is called a roux.
# Next add the milk slowly to the roux and mix it in gradually, this will bind together to form a thick sauce. Continue mixing so there are no lumps.
# Add the Olde York cheese and beat in with a wooden spoon.
# In a separate pan boil the Black Sheep Ale, mustard and Worcestershire sauce and reduce by half, then add this to the thick cheese sauce. Season this well and allow to cool slightly.
# Finally beat in the egg yolks one by one.
# When the mix is ready, spread it over the smoked haddock and cook in a hot oven at 180°C for 7-12 minutes depending on the thickness of the haddock fillet.
# Serve with some Sand Hutton salad leaves tossed with a squeeze of lemon and some Wharfe Valley rape seed oil.