Nathan Outlaw’s fish recipes for autumn | Food

Nathan Outlaw’s fish recipes for autumn | Food


Pickled mackerel, autumn slaw and mustard and dill salad cream (pictured above)

Prep 20 min
Marinate 2 hr-plus
Cook 40 min
Serves 4 as a starter

1 tbsp olive oil
200ml cider vinegar
200ml cider
50g caster sugar
1 garlic clove
, peeled and crushed
2 thyme sprigs
2 bay leaves
Sea salt
4 sustainably-sourced mackerel
, filleted and pin-boned
A few dill sprigs, to finish

For the slaw
2 white onions
, peeled and peeled and sliced
2 carrots, peeled and grated
20 radishes, trimmed and sliced
400g mixture of white cabbage, cauliflower, celery and/or brussels sprouts, trimmed and finely sliced
80g caster sugar
2 tsp salt
200ml cider vinegar
4 tbsp extra-virgin olive oil
2 tsp black mustard seed
1 tsp ground black pepper
3 tbsp each
chives, mint and parsley, chopped
Sea salt and freshly ground black pepper

For the salad cream
2 free-range egg yolks
1 tbsp wholegrain mustard
2 tsp caster sugar
2 tbsp lemon juice
100ml light olive oil
150ml double cream

Heat the first seven ingredients in a pan to dissolve the sugar, then simmer for two minutes and add a pinch of salt. Lay the fish in a dish in which they’ll fit snugly in one layer. Submerge in the liquor, cover and leave to pickle for at least two hours. (The fillets can be kept in the liquor for up to two days.)

Toss the slaw veg in two tablespoons of sugar and salt, and gently scrunch. Tip into a sieve and drain for 20 minutes.

For the salad cream, whisk the egg yolks, mustard, sugar and lemon juice for a minute. Whisk in the oil in a thin stream, then whisk in the cream, season with salt, cover and refrigerate.

In a small bowl, mix the rest of the sugar with the vinegar, oil, mustard seeds, pepper and a pinch of salt. Toss the vegetables in the dressing, add the herbs and season again to taste. Spoon some salad cream on to plates and top each with a pile of a pile of slaw. Lift out the fish fillets, lay two on each plate, sprinkle on sea salt and dill, and serve.

Smoked haddock brandade, pickled shallot salad

Nathan Outlaw’s smoked haddock brandade with pickled shallot salad.

Nathan Outlaw’s smoked haddock brandade with pickled shallot salad.

Prep 15 min
Marinate 12 hr
Cook 30 min
Serves 8 as a starter

300ml white wine
150ml white-wine vinegar
150g caster sugar
Sea salt and freshly ground black pepper
8 banana shallots, peeled and finely chopped
2 large baking potatoes, peeled and cut into even chunks
1 pinch saffron strands
300ml whole milk
2 garlic cloves, peeled and finely chopped
2 bay leaves
500g sustainably-sourced smoked haddock or pollock fillet, skinned and pin-boned
200ml cold-pressed rapeseed oil, plus extra to finish
2 handfuls flat-leaf parsley leaves, plus 2 tbsp, sliced, to garnish
Juice of 1 lemon
French bread, sliced

Put the wine, vinegar and sugar in a pan, add a pinch of salt and bring to a gentle simmer. Put the shallots in a bowl, immerse in the hot liquor and leave to cool. Cover and marinate for at least 12 hours. (They’ll keep for three months in an airtight jar in the fridge.)

Put the potatoes in a pan, add water to cover, a big pinch of salt and the saffron. Bring to a simmer and cook for about 15 minutes, until soft, then drain and leave to dry.

Put the milk, garlic and bay in a pan, bring to a gentle simmer, then lay in the fish, turn off the heat and poach in the residual heat for six minutes. Lift out and flake into the bowl of a food processor, reserving the milk.

Gently warm the oil in a pan. Blitz the fish to a puree, then, with the motor running, slowly add the warm oil and reserved milk. Once mixed, add the parsley and potatoes, and blitz for 30 seconds. Add most of the lemon juice and a good grind of pepper, then scrape into a bowl. Season to taste, and add more lemon juice if need be.

Toast the bread. Lift some shallots out of the liquor, toss with the sliced parsley and arrange on four plates. Add a mound of brandade, top with a drizzle of rapeseed oil and a little parsley, and serve with the toasts.

Shellfish risotto

Nathan Outlaw's shellfish risotto

Nathan Outlaw’s shellfish risotto

Prep 20 min
Cook 30 min
Serves 4 as a starter

150g crust-free granary or sourdough bread, torn into pieces
50ml light olive oil, plus extra for drizzling on the bread and to finish
1 litre vegetable or fish stock
50g unsalted butter
1 large white onion, peeled and peeled and finely chopped
1 fennel bulb, tough outer layer removed, the rest finely chopped
2 garlic cloves, peeled, germ removed and finely chopped
240g carnaroli rice
50ml white-wine vinegar
100ml dry white wine
2 tbsp dried seaweed flakes, plus 1 tsp extra to garnish
400g each live cockles, clams and mussels, cleaned
100g grated parmesan
8 spring onions, trimmed and thinly sliced
1 handful tarragon leaves, chopped
1 handful flat-leaf parsley leaves, picked and finely chopped
Grated zest of 1 lime
Sea salt and freshly ground black pepper

Heat the oven to 200C (180C fan)/390F/gas 6. Put the bread on an oven tray, drizzle with olive oil, season and bake for 10 minutes, until golden and crisp. Tip out on a plate lined with kitchen paper to drain, and set aside.

Meanwhile, bring the stock to a simmer. Put a large, heavy-based saucepan on a medium heat and add the oil and butter. Heat until bubbling, then add the white onion, fennel and garlic, and cook, stirring, for three minutes, until the onion is translucent. Add the rice and cook, stirring, for two minutes. Add the vinegar and wine, and cook, stirring, until the liquid has reduced to almost nothing – about three minutes – then add the seaweed flakes. Add the stock a ladle at a time, stirring slowly and continuously and letting the rice fully absorb each ladleful before adding the next – about 12 minutes. Add the shellfish and another ladle of stock, cook for two minutes, until the shellfish start to open, then stir in the cheese, spring onions and herbs, and turn off the heat.

Give the rice a gentle stir, then share between warmed plates; remove and discard any unopened shellfish. Scatter over the crisp bread and lime zest, sprinkle with seaweed and serve at once.

Monkfish fritters with jalapeño mayo

Nathan Outlaw's monkfish fritters with jalapeño mayo

Nathan Outlaw’s monkfish fritters with jalapeño mayo

Prep 15 min
Marinate 30 min
Cook 30 min
Serves 4 as a starter

400g sustainably-sourced monkfish fillet, skinned and pin-boned
Zest of 1 lime, finely grated
2 tbsp chopped coriander
½ tsp cayenne pepper
½ tsp ground cumin
Sea salt and freshly ground black pepper
100g gluten-free self-raising flour
120ml dry sparkling cider
Sunflower oil, for deep-frying
2 limes, halved

For the mayonnaise
2 egg yolks
15ml white-wine vinegar
30g jalapeños in vinegar, drained
250ml sunflower oil
15g flat-leaf parsley, picked and chopped
10g coriander, picked and chopped
25g rocket, chopped
15g grated parmesan

For the mayo, blitz the egg yolks, vinegar and chillies for 30 seconds, then scrape down and blitz again. With the motor running, slowly add half the oil in a thin stream. Add the herbs, rocket, parmesan and a big pinch of salt, blend for a minute, then slowly add the remaining oil, until the mix emulsifies and goes thick. Season, cover and refrigerate until needed.

Cut the fish into 4cm chunks. In a bowl, mix the zest, coriander, cayenne, cumin and a good pinch of salt. Toss in the monkfish pieces and marinate for 30 minutes.

For the batter, mix the flour and cider until smooth. Heat the oil to 180C in a deep-fat fryer (or deep-sided, heavy-based pan) and season the fish. Dip each chunk of fish in the batter to coat, then deep-fry in batches for three to four minutes, until cooked and crisp. Gently lift out, drain on kitchen paper and keep warm.

Sprinkle the fish with a little salt and spear on to cocktail sticks. To serve, put the sticks on plates, add a dollop of mayo and serve with a lime half.

The Guardian aims to publish recipes for fish rated as sustainable by the Marine Conservation Society’s Good Fish Guide.


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