Page 5 - Staffordshire Chefs Forum Cookery Theatre Recipes

INGREDIENTS:
180g fresh Cornish Brill 1 x scallop in shell
1 x red pepper
1 x green pepper
2 x clove garlic
15g basil
100g white cooked beans
50g capers
50g gherkins
10g parsley
10g basil
10g mint
15ml English mustard
2 x oyster leaf
15g samphire
3 x large tomato
5g coriander leaf
100ml just oil lemon rapeseed Salt / pepper
100g unsalted butter
10g anchovies
METHOD:
• To make the Salsa Verde: add 1 x chopped clove of garlic, capers, gherkins, parsley, 5g of basil, mustard and 40ml of lemon oil into a blender, then blend till smooth. Season and keep aside
• To make the Piperade: skin both the red pepper and green pepper,
( over hot flame, then leave in bag to steam ), finely chop the red onion. Sautée onion and 1 x chopped clove of garlic in 50g of butter with no colour. Peel the peppers and cut into very thin strips - add to the onion. Add 2 x deseeded and peeled blanched tomatoes, 5g chopped basil. Season and cook for a few mins until all liquid absorbed and keep aside
• To make the white bean vierge. Peel and de-seed 2 x tomatoes, warm 50ml of lemon rapeseed oil, add 10g of chopped basil, add the chopped coriander leaf, add the white beans, season, keep aside
• Take scallop out of shell, cut in half. Season, leave to rest
• De-bone Brill, skin and cut into portions. (You may if you wish, keep on the bone) Pan fry Brill in hot butter until just cooked and nicely glazed. Sear scallop in hot foaming butter and keep warm
Place Verde and piperade on the bottom of the plate. Add fish and scallop. Flash fry samphire. Add samphire, and oyster leaf. Serve. Enjoy!
TO PRESENT
5