Atlantic Cod fillet, Lobster Croquette & Miso Clams
1. Lemon Puree
- 200g lemons peeled
- 5g turmeric
- 15g sugar for each blanch
Method:
• Place peeled lemon rind in a pan and just over with water
• Add turmeric and sugar, then blanch and refresh.
• Continue to blaunch 9 times.
• After last blanch blitz till smooth adding just water to blend easily (You want the puree to be thick)
• To finish add stock syrup and lemon juice before you serve
2. Lobster Croquettes
To begin, cook the lobsters. Bring the water to the boil in a large pan with the bay, lemon and tarragon. Kill the lobsters then drop them into the boiling water for 4 minutes
Ingredients:
- 2 lobsters, each weighing 600–800g
- 1 sprig of tarragon
- 5l water
- 2 bay leaves
- 1 lemon, halved
Method:
• Remove lobsters from heat and cool (save cooking liquid for later)
• Once cool, remove meat and chop into chucks
• Prepare shells for roasting by crushing into small pieces (wrap shells in tea towel & bash with rolling pin to lightly crush)
• Sieve cooking liquid, reserve for later
Ingredients:
- 100ml of olive oil
- 250g of onion, diced
- 150g of fennel, diced
- 150g of leek, diced
- 150g of celery, diced
- 5 garlic cloves, chopped
- 5g of fennel seeds
- 5g of coriander seeds
- 5g of star anise
- 100g of tomato paste
Method:
• Preheat the oven to 180°C/gas mark 4
• Add the shells to a large roasting tin with the onion, fennel, leek, celery, garlic, fennel seeds, coriander seeds, star anise and olive oil.
• Roast for 15 minutes then stir in the tomato paste and roast for a further 10 minutes
Ingredients:
- 1L white wine
- 175ml of Pernod
- 175ml of brandy
- 400g of tinned plum tomatoes
- 1 lemongrass stalk, bashed
- 1 pinch of saffron
Method:
• Remove from the oven and deglaze the tray with the white wine, scraping the bottom to remove any residue.
• Transfer the mixture to a large pan and add brandy and Pernod. Cook out for 5 minutes, then add the reserved lobster cooking liquid, the tinned plum tomatoes, lemongrass and saffron
• Bring to boil, reduce to simmer and cook for 20 minutes
• Remove from heat, cool for 10 minutes
• Pass through sieve into clear pan
• Reduce and set aside
For the croquettes:
• Melt butter in pan on low heat
• Add shallots and cook until soft
• Turn up the temperature to medium, add flour and cook for a few minutes, stiring in the cayenne pepper & paprika
• Add reduced lobster stock and whisk until smooth but thick
• Spread on tray and chill in fridge until firm
• Sprinkle lobster meat and 50g of parsley over the surface and season, mix until combined
• Roll mixture into balls and place of tray, leaving space between each ball
• Transfer to fridge to firm
Ingredients:
- 500g of Panko breadcrumbs
- 500g of flour, for dusting
- 4 eggs, whisked
Method:
• Once firm, coat balls in flour (dust off excess)
• Dip into whisked eggs then roll in breadcrumbs evenly
• Return to fridge to firm
• Preheat a deep pan of oil to 180°C and preheat oven to 180°C
• Deep-fry croquettes in batches till golden (approx. 3 minutes)
• Allow oil to come back to 180°C between batches
• Place on kitchen paper after frying then add to baking tray
• Cook in oven for two minutes
3. Pan Fried Cod
• Fry cod skin down in vegetable oil until skin in crispy,
• Add 50g of butter and base the fish for further 4 minutes
• Add a squeeze of lemon and Malden salt
4. Miso clams
Ingredients:
- 500g of clams, fresh
- 4 garlic cloves
- 1 piece of fresh ginger, thumb-sized
- 1 tbsp of red miso
- 1 tbsp of brown sugar
- 2 tbsp of rice wine, preferably Shaoxing
- 4 tbsp of water
- 1 tbsp of groundnut oil
Method:
• Rinse clams and throw away cracked shells or those that don’t close when tapped
• Place in large basin or water for 30 minutes so clams can spit out sands
• Peel & finely chop garlic & ginger
• In bowl, stir miso, sugar, rice wine and water (set aside)
• Heat groundnut oil in wok
• Over medium heat, fry garlic & ginger
• Increase temperature, tip clams into wok
• Cover with lid allowing clams to cook
• Steam for 3-5 minutes, discard any that do not open
This week’s recipe is by Glenn Roach, Regional Executive Chef of the Surf & Turf restaurants situated in Macdonald Rusacks Hotel, St Andrews & Macdonald Holyrood Hotel, Edinburgh. The Surf & Turf concept will also be launching soon in the Macdonald Marine Hotel in North Berwick.
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