Grey Mullet with a saffron broth
1 x 140-170g Grey Mullet Fillet
1 Baking Potato
3 Tiger Prawns
1 Garlic Clove
150ml Dry White Wine
300ml of Chicken or Vegetable Stock
Pinch of Saffron
150g Baby Spinach
1.Peel a baking potato, cut into a small dice, cook
in boiling salted water until tender, drain and set to one side.
2. To make the broth, sauté a finely diced shallot in
a drizzle of oil for 1-2 minutes, add a pinch of crushed garlic and season. Add
150ml of dry white wine and reduce by half, add 300ml of
3. Add the chicken or fish stock and reduce by half
again. Remove from the heat, add a pinch of saffron and check seasoning.
4. Cut the Mullet Fillet into two pieces, cut two or
three slashes into the skin, drizzle with oil and season well. Place the pieces
in a hot pan skin side down for 2-3 minutes to crisp and colour; transfer the
pan to a hot oven for a further 3 minutes to finish cooking.
5.Wilt 150g of baby spinach leaves in a pan with a
knob of butter, season to taste.
6. Over a gentle heat, slowly swirl 30g of diced
butter into the broth to thicken slightly and give a glossy sheen, finish with
7. To serve, arrange the diced potato and wilted
spinach towards the centre of a clean pasta bowl. Spoon over the broth, sit the
pieces of Grey Mullet on top of the spinach and finish with more finely chopped
chervil. To further enhance the broth, add 3-4 pan fried Tiger Prawns.
Baked Gurnard on a bed of roasted vegetables
Gurnard is a white firm bodied fish that can take strong
1 x 500g Gurnard filleted and boned
2 Tomatoes skinned diced
1 Small Courgette
1 Clove garlic
1 Small aubergine
1 Red pepper diced
3 Baby new potatoes blanched
Fresh thyme parsley
Farington balsamic dressing
- Check the Gurnard fillets for bones
- Season with salt and paprika, roll the fillets
in a little of the Farington Balsamic dressing and seal quickly in a little
oil, remove the fish from the pan and leave to one side
- In the same pan sauté the shallots, add the
courgettes and aubergine.
- Put all the other ingredients in the pan season,
place the gurnard on top and finish in the oven at 180c and cook ten minutes.
- Place the vegetables on the bottom of the plate,
arrange the fillets of gurnard on top and garnish by drizzling some of the
Farrington Balsamic Dressing.
Queen of puddings
For the pudding
• 225ml/8fl oz milk
• 225ml/8fl oz double cream
• 1 vanilla pod, split
• 100g/3½oz caster sugar
• 5 free-range egg yolks
• 140g/5oz fresh breadcrumbs
• 2 lemons, zest only
• 200g/7oz raspberry jam
For the meringue topping
• 4 free-range egg whites
• 110g/4oz caster sugar
• 1 tbsp icing sugar, for dusting
1. Preheat the oven to 160C/310F/Gas 2.
2. For the pudding, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat.
3. Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
4. Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest.
5. Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins and place them into the bain-marie.
6. Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the puddings are almost set but still slightly wobbly in the centre.
7. Remove from the oven and allow to cool.
8. Increase the oven temperature to 190C/375F/Gas 5.
9. For the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a tablespoonful at a time.
10. Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture.
11. Sprinkle with the icing sugar and bake for 8-10 minutes, or until the top is crisp and lightly browned.
12. To serve, remove from the oven and serve immediately