07 August 2016
CAST your net far and wide for a fabulous fish menu by MasterChef winner and restaurateur Mat Follas
SERVES 4 - PREPARE 10 MINUTES - COOK 15 MINUTES
400g Fresh whole Sprats (4” in length)
100g Plain Flour
Salt & pepper
150g Unsalted butter
2 cloves of Garlic (sliced into 3 pieces)
Small bunch salad leaves
Cover a plate to a thickness of about 3mm of Plain Flour. Generously season with salt and pepper. Lay the Sprats on the Flour, turning once so they are evenly coated.
In a large flat saucepan, heat with enough butter to cover the base. When the butter is foaming hot, carefully place the garlic in the pan. Cook on a medium heat for 2 minutes until just beginning to brown. Remove the garlic from the pan and with a garlic press, crush the garlic and mix it with the mayonnaise to make the Aioli.
Place the Sprats in the pan. Cook on a medium heat for 2 minutes, then turn the Sprats over, cooking for a further 2 minutes.
Remove the Sprats and place them on some kitchen roll to drain any excess oil.
Serve on a plate dressed with salad leaves and a generous dollop of Aioli.
SERVES 4 - PREPARE 15 MINUTES - COOK 10 MINUTES
1 small celeriac
A dozen king scallops
Small bunch parsley
200g cooking chorizo
Salt & pepper
Peel and dice the celeriac. Place it in a saucepan and add milk until it is just covered. Simmer for 15 minutes. Carefully remove the celeriac and place in a food processor. Puree the celeriac, adding some of the milk liquor to achieve a thick creamy texture. Season with a generous pinch of salt.
Prepare your scallops, we’ll be using the meat and the roe for this recipe. Clean out the scallop shells and place them on an oven tray. Use a little crumpled foil as a base to stop them rolling around. Finely dice the chorizo.
In the bottom of each scallop shell, place a dessert spoon of celeriac puree, 1 Scallop, 1tsp of diced chorizo and a pinch of salt.
Place them under a grill at 160°C and bake for 8-10 minutes. Your scallops should be just starting to brown on top.
Serve 3 scallop shells on each plate with a generous sprinkle of chopped parsley on top.
Tip: I use a bed of salad leaves on the plate to hold the shells upright.
PREPARE 10 MINUTES COOK 30 MINUTES
4 Smoked Mackerel fillets (de-boned)
Juice of ½ lemon
Pinch of salt & pepper
100ml Unsalted Butter
50ml Double cream
A good few glugs of Tabasco (to taste)
1 tsp Horseradish Sauce
1 chopped spring onion
Place all the ingredients in a bowl. Use a fork to mix and mash the ingredients together. Press the mixture into 4 ramekins.
Melt 100ml unsalted butter in a pan and spoon over the top of the mackerel to form a light seal.
Serve with Melba toast, try with a few pomegranate seeds and a salad of rocket leaves.
PREPARE 10 MINUTES COOK 20 MINUTES
4 X 100g Salmon Fillet, Boned and Skinned
50ml Soy Sauce
2 tbsp Sesame oil
2 Pak Choi, sliced in half
100g Long Grain Rice
50g Ginger peeled
2 Spring onions finely sliced
Make the sauce by combining the Mirin, soy and sugar, simmer for 2 minutes and stir till all are combined.
To serve with rice boil 300ml of water in a saucepan then add a pinch of salt and the rice. Bring back to the boil then take off the heat and put aside, covered, to cook for 15 minutes.
Place a non stick frying pan on to heat with the sesame oil in, heat till the sesame oil just starts to smoke then carefully place the salmon fillets in the pan. Cook on a medium heat till approx ¼ of the fillet has coloured. Now add the Teriyaki to the pan and simmer with a lid covering for 5 minutes. Spoon over the teriyaki sauce and remove the salmon, turn the heat up and reduce the remaining sauce on a simmer for a couple of minutes and it has started to thicken.
Place the Pak Choi cut side down in the pan and cover for a minute to just cook the Pak Choi in the steam.
Serve: Place a spoonful of the strained rice in a large bowl, place the Pak Choi on top then the salmon, using a fine grater or zester sprinkle some ginger over the plate then spring onion to finish.
PREPARE 30 MINUTES COOK 5 MINUTES
2 medium squid
1tsp ground black pepper
1 tsp ground Sichuen pepper
1 tsp flaky sea salt
1 small red chilli finely sliced
1 spring onion finely sliced
1 clove garlic finely sliced
Small bunch Coriander
1 Lime cut into wedges
Prepare the squid, tentacles into bite sized pieces, the body cut into rectangles and scored, on the inside, in a small (5mm) diamond pattern.
Add the vegetable oil, to cover the bottom of your frying pan to about 2mm and a few teaspoons of sesame oil.
Heat the oil till it sizzles when a slice of chill is added to it. Add the chilli and peppers and let them sizzle for a few seconds, now add the squid, garlic and spring onion. Stir quickly to cook the squid till coloured, no more than about 30 seconds is all that’s needed. Turn out into a bowl lined with kitchen roll to absorb excess oil. Sprinkle with the salt and toss before placing onto four hot plates.
Serve with coriander leaves and lime wedges.