Exceptional Seafood Seafood Week 2017 Contents

Crab & Watermelon Salad with Crab Sticks

Cod Poppers with Buttermilk & Cucumber Salad

Pan fried Cod in Katsuobushi Broth with Crab Beignet

Burger & Chips

Pescado el Pimenton

Korean Fried Sea Bass

Crab & Watermelon Salad with Crab Sticks Sweet and juicy compressed watermelon is the perfect textural contrast to a white crab meat quenelle with shallots, lemon and sea salt. In turn, this cool, airy freshness is juxtaposed by a hot flaky crab stick, where the deeper flavour of the brown meat is enhanced by earthy paprika and the liquorice bite of fennel seeds. Crab & Watermelon Salad with Crab Sticks

CRAB & WATERMELON SALAD

Ingredients 200g white crab meat, 50g mayonnaise, 10g chives – chopped, 1 small watermelon, salt & pepper, micro-herbs to garnish.

Method Peel and cut the watermelon into slices 1cm thick. Choosing the best pip free areas trim into rectangles approximately 4cm x 7cm. Put the pieces into a vac-pac bag and vacuum, then chill. This compresses the juice within the fruit and makes the watermelon transparent but bright red. Mix the crab meat with the mayonnaise and chives, then season to taste.

. Crab & Watermelon Salad with Crab Sticks

CRAB STICKS

Ingredients 500g ‘all-butter’ puff pastry, 250g brown crab meat, 50g breadcrumbs, 1 x lemon, 1 x bunch dill – chopped, large pinch cayenne pepper, 2 tbsp fennel seeds, 2 x eggs – beaten for egg wash, salt

Method Mix the brown crab meat with the breadcrumbs, zest of half the lemon, and two thirds of the chopped dill. Season to taste with cayenne pepper and salt. Place in a piping bag fitted with a plain nozzle and refrigerate. Roll out the puff pastry into a rectangle. Cut in half lengthways and pipe 3 to 4 lines of the brown crab mix evenly down the length of one piece of the pastry. Brush in-between the crab with beaten egg and sprinkle some chopped dill evenly over the crab and pastry. Lay the other sheet of pastry over the crab mix and carefully seal. Brush with egg and sprinkle with the fennel seeds, then transfer to a baking sheet and put in the freezer. Preheat the oven to 160°C/gas mark 3 Once semi-frozen, remove from the freezer and cut across the length of the pastry into thin sticks, approximately 1cm in thickness. Place a non-stick baking mat onto an oven tray, space the crab sticks out on top and bake in the oven for 10-15 minutes until golden brown Remove from the oven and leave to cool on the tray before serving Cod Poppers with Buttermilk & Cucumber Salad

The impeccable coolness of cucumber and the buttery smoothness of confit potatoes is amplified by the lactic kiss of a buttermilk dressing. Topped with exuberant fritters of cod, spring onion and shallots – their uninhibited chaotic character transforms the dish from glacial to “chilled out”. Cod Poppers with Buttermilk & Cucumber Salad

COD POPPERS

Ingredients 150g plain flour, 2 tsp baking powder, 125ml milk, 200g cod fillet, boneless – cut into small chunks, 2 x shallots – finely chopped, 2 x spring onions – finely sliced, salt & pepper, 1 litre oil for deep frying.

BUTTERMILK & CUCUMBER SALAD

Ingredients 4 large potatoes, 2 tbsp buttermilk, 1 cucumber – peeled and cut into ribbons, 2 tbsp mayonnaise, 1 bunch chives, salt

Method First, prepare the batter for the cod. Place the flour and the baking powder into a bowl, whisk in the milk to form a thick pancake-like batter. If too thick, add a little more milk to loosen the mixture. Fold in the diced cod, shallots, spring onions and salt & pepper to taste. Set aside. Next, prepare the salad. Rinse and scrub the potatoes and punch out cylinders using an apple corer. Bring a large pan of salted water to the boil, then cook the potato cylinders until almost cooked, about 15 minutes. Use a slotted spoon to remove from the heat and set aside in a bowl to cool. Heat a deep fat fryer to 150C. Using a teaspoon drop spoonfuls of the fish batter into the hot oil, cook for 3-4 minutes until golden brown. Remove from the oil with a slotted spoon and drain on kitchen towel. Cod Poppers with Buttermilk & Cucumber Salad

Method – cont. Meanwhile, combine the cucumber ribbons and potatoes in a bowl. In a separate bowl mix together the buttermilk, mayonnaise and chives and salt to taste. Carefully toss with the potatoes and cucumber. Serve the salad topped with the cod poppers. Pan Fried Cod in Katsuobushi Broth with Crab Beignet The distinct layers in this sophisticated dish offer both texture and taste. The soft flakes of cod are kissed by a lightly spiced butter and surrounded by a savoury, smoky broth, then crowned with a sensational sphere of crispy crab combined with a snap of ginger. Pan Fried Cod in Katsuobushi Broth with Crab Beignet CRAB BEIGNETS

Ingredients 350g white crab meat, 100g brown crab meat, 50g root ginger- peeled and finely chopped, 2 shallots - finely chopped, 1 pinch paprika, 2tbsp fresh coriander- chopped, 100g panko breadcrumbs, 1tbsp olive oil, vegetable oil for deep frying.

Method Gently sweat the ginger with the shallots and the paprika in the olive oil. Add the brown and white crab meat and remove from the heat. Mix in the coriander and divide into tightly packed 50g balls, each about the size of an apricot, reserving any leftover beignet mixture for the sauce.

CRAB BUTTER

Ingredients 200g brown crab meat, 100g white crab meat, 250g unsalted butter- cold, cubed, 1/2tsp curry powder, 1 shallot - chopped, 1 garlic clove - chopped.

Method To make the crab butter, place the brown and white crab meat, cubed butter, curry powder, shallot and garlic into a blender and blend until smooth. Place in a bowl and reserve in the refrigerator until needed. Pan Fried Cod in Katsuobushi Broth with Crab Beignet

TOMATO, LEEK AND KATSUOBUSHI BROTH

Ingredients 60g leek, 100g quartered plum tomatoes, 8g bonito flakes or katsuobushi, 200g water, salt

Method Begin by preparing the leeks for the broth. Grill on a BBQ with the cut sides of the tomatoes. Discard any blackened edges and measure out 60g for the broth. Place in a vacuum bag with the water and a pinch of salt, then seal in a chamber sealer and cook in the water bath for 3 hours at 65°C. Once the leeks have finished cooking in the water bath, pour the contents of the bag through a sieve into a pan, discarding the leeks. Bring the broth to the boil over a medium heat and add the bonito flakes.

COD

Ingredients 6 cod fillets, each weighing 100g, 200g fresh spinach, 10g diced shallot, 50g butter, 2tbsp olive oil

Complete and serve Deep fry the beignets and pan fry the cod in butter skin side down, once it has cooked ¾ of the way through turn it over and put the crab butter on top. Warm the broth and sauté the shallots in the foaming butter; add the spinach and wilt. Place a small amount of stock in the bottom of the bowl, add the spinach and place the cod on top. Finish with the crab beignet. Burger & Chips Centre stage is a fresh, juicy whiting burger studded with piquant chilli and the sweet subtlety of shallots. Stuffed into an artisan fermented cider roll, it is smothered with a fresh lusty tartare sauce. A crunchy gherkin salad and a tangle of crispy straw potatoes make their debuts in the supporting double act of “pickles and fries” – and almost steal the show! Burger & Chips

ROLLS

Ingredients Starter Dough 1 x 400g tin pears – juice reserved, 160ml reserved pear juice, 280g strong white flour, 15g fresh yeast.

Other Ingredients 100g strong white flour, 200g granary bread flour, 60g starter dough (see above), 15g fresh yeast, 10g salt, 15g unsalted butter.

Method For the starter dough, drain the pears into a bowl, reserving the juice. Add 160ml of the reserved juice. Cover and leave to ferment at room temperature for 2 days. Transfer the fruit and juice to a blender and blend to a fine puree. Strain the puree through a sieve into a jug. Place the flour, yeast and fermented fruit into a free standing electric mixer fitted with a dough hook and mix on high speed until a smooth dough has formed. For the cider rolls, place all ingredients, except the salt, into a free standing electric mixer fitted with a dough hook and mix on high speed for 6 minutes. Add salt and mix for a further 2 minutes. Transfer the dough to a floured bowl, cover with a damp cloth and leave to rise in a warm place for 30 minutes. Knock back the dough on a floured surface then divide and shape into 10 rolls. Place rolls on a baking tray, cover with a damp cloth and leave in a warm place for 40 minutes until doubled in size. Preheat the oven to 220c/450F/Gas 7. Sprinkle the tops of the rolls with flour, then bake for 15-20 minutes, until golden brown and the bread sounds hollow when tapped on the bottom. Transfer to a wire rack to cool. Burger & Chips

BURGER

Ingredients 1.5 kg whiting fillet, skin removed and chopped, 6 x banana shallots – roughly chopped, 8 x garlic cloves – finely chopped, 3 x medium red chillies – finely chopped, 5 tbsp chopped flat leaf parsley, 3 x free range eggs – lightly beaten, 250g white breadcrumbs, Cornish sea salt, freshly ground black pepper, olive oil for cooking

Method Heat a drizzle olive oil in a frying pan. Gently fry the shallots, garlic and chillies for 2 minutes. Remove from the pan and transfer to a plate. Working in 2 batches, blend the whiting for 1 minute, then transfer to a bowl. Add the shallot, garlic & chilli mixture, the parsley, breadcrumbs and eggs, season with salt & pepper. Using your hands mix together and divide into 100g balls, then form into burgers. Place on a plate, cover with cling film and refrigerate for 20 minutes (or until ready to cook).

To cook – preheat your oven to 200c/400f/Gas 6. Add some olive oil into a frying pan and heat over a medium heat. When hot, fry the burgers for 2 minutes each side. Transfer them to a baking tray and place in the oven for 3 minutes to complete cooking. Burger & Chips

TARTARE SAUCE

Ingredients 2 x large free range egg yolks, 1 tbsp white wine vinegar, 1/2tsp English mustard powder, 1 tsp salt, 1 lemon – juice only, 275ml rapeseed oil, 2 tbsp chopped capers, 4 gherkins – chopped, 1 tbsp flat leaf parsley.

Method Place the egg yolks, vinegar, mustard, salt and lemon juice into a food processor. Blend to combine, then with the motor still running, gradually add the rapeseed oil a little at a time. Continue to until all the oil has been added and the sauce has thickened. Place in a bowl, add remaining ingredients and mix well. Season with more salt and pepper if necessary.

Burger & Chips

GHERKIN SALAD

Ingredients 3 gherkins – finely chopped, 1 cucumber – chopped, 2 shallots – finely sliced, rapeseed oil for drizzling.

Method Mix all ingredients together, season with salt & pepper if desired and drizzle with a little rapeseed oil.

Finally, to build the burgers – split the rolls in half, drizzle the bottom with a little olive or rapeseed oil and add a little gherkin salad. Place on a whiting burger and spoon over some tartare sauce. Top with the remaining half of the roll.

. Pescado al Pimenton Transformed by a burnished sheen of olive oil and smoked paprika, this fresh white pollock flakes easily onto your fork. Scoop these sweet, succulent flakes up with the gutsy chorizo, the rustic butter beans and the verdant green of wilted spinach. Contemplate how recipe simplicity can deliver such flavour complexity. Pescado al Pimenton

Ingredients 50g dried butter beans, 700g pollock fillet – skinned and pin boned, 20g NWF pinchos seasoning, 4 tbsp olive oil, 2 x onions – finely diced, 2 x garlic cloves – grated, 4 x cooking chorizos, 2 x red chillies – finely chopped, 1 tsp ground cumin, 1 tsp smoked paprika, 2 x bay leaves, 1 x cinnamon stick, 200ml chicken stock, 1 x 400g tin chopped tomatoes, 200g spinach leaves, salt & pepper.

Method Soak the butter beans overnight in cold water. Drain and rinse. Place in a large pan and cover with cold water. Bring to the boil then cook for 2 hours until the beans are tender. Remove from the heat and leave to cool in the cooking water. Lay out a large piece of cling film on the work surface. Sprinkle half of the pinchos seasoning on the cling film. Place the pollock on top and sprinkle with the remaining seasoning. Wrap tightly in the cling film and place in the fridge for 1 – 2 hours. Place a casserole on the heat with a drizzle of olive oil. Add the onions, garlic and chillies and cook over a medium heat for 6-8 minutes, or until the onion has softened. Slice the chorizo into bite sized chunks and add it to the casserole. Cook for a further 5 minutes or until the paprika oil renders out of the chorizo. Add the cumin, paprika, bay leaves and cinnamon stick. Cook for a further 3-4 minutes.

Pescado al Pimenton

Method – cont.

Preheat the oven to 170C/325F/Gas 3. Drain the butter beans and add to the casserole with chicken stock and tinned tomatoes. Bring to the boil, then transfer to the oven for 45 minutes. Remove from the oven and season to taste with salt & pepper. Remove the pollock from the fridge and place on top of the butter beans. Put back into the oven for 12-15 minutes until the fish is cooked. Gently remove the fish from the beans and lay on a plate. Remove the bay leaves and cinnamon stick. Stir the spinach through the beans until wilted. Spoon the beans onto a plate and top with the fish to serve.

Korean Fried Sea Bass Classic sea bass is given a modern makeover with a Korean-inspired light and crispy batter coating. The ginger-citrus sauce adds a zing to the fruity, crunchy salad and contrasts with the earthy sweetness of the onion-infused oil. Korean Fried Sea Bass

Ingredients 300-500g whole sea bass - cleaned, 1 egg white, 2tbsp potato starch, 1 small green papaya or 1 large green mango – finely shredded, ¼ Lebanese cucumber – sliced, 3 cherry tomatoes – quartered, vegetable oil to deep fry

NUOC MAM GUNG Ingredients 100ml nuoc cham, ½ lime – juiced, 2tsp finely chopped ginger, 1 tsp finely chopped pickled red chilli

ONION OIL Ingredients 125ml vegetable oil, 1 onion – finely chopped

Korean Fried Snapper

Method To make the sauce, combine all the ingredients in a bowl. Makes 125ml (½ cup).

To make onion oil, place oil and chopped onion in a small pan over medium heat. When onions start to simmer, remove from heat and cool. Makes 250ml (1 cup).

Wash and dry fish. Score each side 3 times diagonally; don’t cut through to the bone. To make batter, place egg white and potato starch in a large bowl and whisk to combine.

Fill a large wok or deep fryer with oil. Heat over high heat to 180°C (or until a cube of bread turns golden in 10 seconds). Coat fish in batter, wipe off excess, then slide into oil. Cook for 5 minutes, turning halfway, or until the skin is crisp and fish is just cooked.

Combine green papaya, cucumber and tomatoes with 80ml (1/3 cup) sauce and 1 tbsp onion oil. Refrigerate remaining sauce and oil in airtight containers for up to 1 week.

Place fish on salad and serve immediately. Korean Fried Sea Bass

Nuoc Cham is more commonly known as Vietnamese dipping sauce and includes a variety of sauces and condiments served as an accompaniment to spring rolls, rice, seafood, meat and poultry dishes. It’s so versatile, it goes with almost everything!

To achieve the right balance of sour, sweet, salty and spicy, the basic recipe is a combination of lime juice, water, sugar and fish sauce which often incorporates chopped garlic, red chillies or rice vinegar to pack an extra punch. Nuoc cham can be found in most supermarkets as sweet chilli dipping sauce, produced by many well known brands.

Nuoc mam gung is a classic accompaniment to this dish as the ginger and citrus in the sauce perfectly complements the freshness of the salad and the delicacy of the fish.

Newly Weds Foods has created a range of exquisite seafood dishes that you can create at home. There’s no excuse not to celebrate the treasures that the ocean has to offer.