Oriental glazed seabass with silken tofu salad

Transcription

1 Oriental glazed seabass with silken tofu salad For the Seabass 80ml mirin 80ml cup sake 80ml Japanese soy sauce 1 tablespoon sugar g sea bass fillets 200g fresh enoki mushrooms 1 tablespoon vegetable oil Garnish: fresh Japanese chives or regular chives 1. In a mixing bowl stir together soy sauce, mirin, and sake and reserve 60g. In a small saucepan simmer remaining soy sauce mixture and sugar until reduced to a glaze (about 60g) and remove pan from heat. 2. Using tweezers, remove any bones from sea bass. Trim spongy root ends from mushrooms. Have ready a shallow baking pan lined with paper towels. In a 12 inch non-stick frying pan, heat oil over moderately high heat until it just begins to smoke and sauté fillets, skin sides down, pressing gently with a spatula if fillets curl, until skin is golden, about 3 minutes. Turn fillets over and sauté 2 minutes more, or until almost cooked through. Add reserved (uncooked) soy sauce mixture to fish and simmer until fish is just cooked through, about 1 minute. Transfer fillets, skin sides down, with a slotted spatula to baking pan to drain and add mushrooms to liquid remaining in frying pan. Cook mushrooms, stirring frequently, until tender, about 1 minute, and remove skillet from heat. 3. Arrange fish and mushrooms on plates. Brush fish with glaze and garnish with chives. For the tofu salad

2 80g edamame beans, cooked 60g petit pois 60g fennel, shaved and dressed with lemon juice 80g silken tofu ½ bunch fresh mint Sea salt flakes Slice the fennel length ways as thin as you can, or use a mandolin if you have one. Cut the tofu into about 2cm cubes and gently pan fry in a little olive oil, turning occasionally until crispy and golden brown. Mix with the petit pois, edamame beans, fennel, picked mint and sea salt. Finish with a squeeze of lemon and serve with the seabass. 200g puy lentils 2 medium carrots 100g fresh peas 100g sweet corn 50g red pepper 50g yellow pepper 50g chopped parsley 1 bunch of chives chopped 1 lemon Malden sea salt Lentil Salad

3 In a heavy based saucepan cover the lentils with water and cook for approximately minutes on a medium heat until they are soft but not mushy. Do not salt the water as this will make the lentils tough. Peel and chop the carrot into 5mm squares (brunoise). Chop the peppers in the same way, remembering to remove the white pith inside. In a medium mixing bowl combine all the ingredients and season with the lemon, chives and malden sea salt. Serve with salt beef. Brine 4 litres of water 2kg brisket join 1kg sea salt Salt Beef 100g saltpetre (not essential but gives meat an appetising colour) 500g brown sugar 1 tbsp crushed juniper Small piece of nutmeg (ungrated) 4 cloves Sprig thyme 4 bay leaves 1 tsp black peppercorns Cooking liquor ingredients The salted brisket joint 1 carrot 1 onion 1 leek 1 celery stick 1 spring of fresh thyme 6 black peppercorns 2 bay leaves for the brine

4 Put all of the brine ingredients into a large pan and simmer and stir until the salt and sugar dissolves. Allow it to cool completely. Place the brisket joint in a large plastic container (a washing up bowl is a good size for this). Cover the meat with brine it will float so weigh it down with a dinner plate). Wrap with clingfilm and leave somewhere cold for 5 days. Tropical Eton Mess 1 medium mango 2 passion fruits ½ red chilli (deseeded and chopped) ½ bunch purple/thai basil 20g pomegranate seeds 4 ready-made meringue nests, broken up (or make your own, see recipe below) 400ml coconut crème (CoYo brand is best!) Break the meringue into chunks and put aside in the mixing bowl. Peel and dice the mango into 2cm pieces. Cut the passion fruit across the waist and remove the seeds, add this to the meringue, along with the mango. Fold in the coconut crème and then arrange in four glasses. To finish, sprinkle with the dried chilli, pomegranate seeds and torn basil. For the homemade meringue 200ml egg whites 400g caster sugar 1tsp corn flour In a food mixer, whisk the eg whites until they start to double in size and form peaks. Slowly add the sugar one spoon at a time. Once all the sugar has gone, keep mixing the meringue for a further 15 minutes. Spoon onto greaseproof paper and cook at 160 for 60 minutes.

5 After 5 days remove the brisket and soak the join in a bowl or bucket of cold water for 24 hours, changing the water four times. You can freeze the joint at this stage if you wish to cook it at a later stage. for the cooking liquor Place the joint in a large pan and cover with cold water, add the vegetables, thyme, peppercorns and bay. Bring to the boil and simmer for 2-3 hours until tender. Stick a skewer in it to judge. Skim off any floating bits that have broken off and risen to the surface of the water. Remove from the pan and discard the cooking liquor. Carve and serve immediately, no need to rest the joint. This is excellent served cold or warm.