SUNDAY BRUNCH RECIPES JANUARY 2020

Ingredients

Serves 0

Description

On Sunday Brunch - 12th January 2020 - our Principal - CJ Jackson - presented some new recipes for healthy eating.
She presented whiting (relative of the cod family) - the lovely flat turbot and farmed seabream...

The tasting panel on the day included PRESENTERS - Tim Lovejoy & Simon Rimmer and guests were Karl Pilkington, King Gary - Tom Davis - and Queen Terri -  Laura - on screen partner... 
CJ chatted about the month - and how weather and breeding restrictions can reduce the quantity of best quality fish available... but whiting and turbot are good just now - farmed fish are always a good alternative as the quality should be consistent year round...

The 2 recipes below were very popular...

SEABREAM IN AN AROMATIC ASIAN BROTH 


Serves 2
2 seabream fillets, skin on
1 tsp oil
2 shallots, finely chopped
½ tsp each ground cumin and coriander
750mls well flavoured fish stock
2.5cm piece root ginger, peeled and sliced
1 stick lemon grass, thinly sliced
1 red chilli, finely shredded
2 kaffir lime leaves
2 tsp tamarind puree
Grated zest and juice 1 lime
Pinch of palm sugar
Fish sauce  (nam pla)
1 head pak choi, thickly sliced
Handful  coriander leaves

Pinbone the bass fillets and slice into 3cm pieces. Refrigerate until required.
Heat the oil and add the shallots and spices, soften over a low heat for 2 minutes. Add the seafood stock along with the ginger, lemon grass, chilli, kaffir limes and lime zest, bring to the boil and simmer for 5 minutes.
Stir in the tamarind puree and palm sugar then add the pak choi, bring the stock back to the boil and simmer for a couple of minutes or until the stalk is beginning to soften. Season the broth to taste with fish sauce (nam pla) and lime.
Add the bream fillets and poach over a low heat for a few minutes or until the fish is just cooked: it will have lost its translucency and will turn white. Adjust the seasoning to serve and stir in the coriander.


FISH BALLS WITH BUTTERNUT SQUASH SPAGHETTI
A great alternative to meat balls in spaghetti... seafood, low carb and very low fat... can't beat it...

200g whiting fillet, pin-boned and skinned
2 small shallots, chopped
1 tbsp finely chopped parsley and basil
Salt and freshly ground black pepper

For the Caponata
1 aubergine
Salt and pepper
300mls vegetable stock
2 sticks celery
2 bruised cloves garlic
1 tbsp tomato puree
30g sultanas
1 tbsp capers
Cider vinegar to taste

For the spaghetti...
300g butternut squash spaghetti or courgette spiralized into 'pasta strips'
2 tbsp chopped parsley

For the fish balls
 Put the belly flap and tail trimmings into a food processor with a herb of your choice – parsley and basil, finely chopped shallot and season with salt and pepper.
 Whiz the mix on and off until the ingredients are finely chopped, but not to a paste. Shape the mixture into balls the size of a golf ball.
 Chill until required. .
 Chill for 30 minutes and then pan-fry for 1 – 2 minutes on each side or poach
 For the Caponata dressing: cut the aubergine into chunks and season with salt. Put into a saucepan with the shallot, garlic, celery, tomato puree and sultanas. Pour over the stock, bring to the boil and then simmer, covered, for 12 – 15 minutes or until the vegetables are cooked. Add the capers and a splash of vinegar and put into a food processor and pulse on and off until well chopped – but not a puree. Season with salt and pepper and add cider vinegar to taste. Set aside
 For the butternut squash spaghetti – cook in boiling water for a few minutes or until just tender. Drain and return to the saucepan and add just enough of the Caponata dressing to coat.
 Poach the fish balls in stock for 2 – 3 minutes or until firm and fork into the spaghetti to serve, garnish with parsley