Scottish Seafood Recipes
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Contents 2 Why Eat Seafood? 3 Why Buy Scottish? 4 Grilled Langoustines with Chilli, Lime and Star Anise Syrup 6 Classic Calamari with Garlic, Lemon and Herb Mayo 8 Smoked Haddock and Green Herb Risotto 10 Devilled Mackerel with Beetroot and Dill Relish 12 Seafood Chowder 14 Megrim Fillets with a Chestnut Mushroom and Tarragon Cream Sauce 16 Salmon Baked in a Salt Crust 18 Crab Linguine with Chilli & Parsley 20 Pan Fried Herring in Polenta Crust with Summer Vegetable Salad 22 Moules Frites 24 Classic Fish Pie 26 Squid & Monkfish Stir-fry with Pak Choi & Noodles 28 Grilled King Scallops with a Goat Cheese and Hazelnut Crust 30 Oven Baked Fillet of Hake with Chorizo and Chick Peas 32 Lemon Sole Filo Parcel with Olives, Sun Blushed Tomatoes, Pesto and Salad 34 Poached Trout Salad Niรงoise 36 Thai Red Fish Curry with Jasmine Rice
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Why Eat Seafood? • Seafood is an excellent source of protein • P rotein-rich fish and shellfish provide nourishment for your muscles and can also help you to fight colds and flu • Eating lean white fish, such as cod and haddock, will help you maintain a healthy weight, boost your immunity and help your body to convert food into energy • Shellfish is an excellent source of vitamin A – for healthy skin and eyes; and vitamin D, which is needed to help the body absorb calcium, resulting in strong teeth and bones • Oil rich fish, like herring and mackerel, are the best natural sources of Omega 3, which is important for brain development, helps to lower blood cholesterol, and boosts memory and concentration • White fish is a good all-round source of B vitamins and seafood is an excellent source of minerals such as potassium, zinc and iodine
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Why Buy Scottish? • Diverse Scotland is home to a rich and diverse range of seafood, with over 60 species fished or farmed daily, including shellfish, whitefish and oil-rich fish. • High Quality Scottish Seafood is of the highest quality, fished and farmed in the cold clear waters around Scotland’s 12,000km coastline and in the high tidal sea water lochs throughout Scotland’s beautiful highlands and islands. • Unique & Exclusive Scotland has a long tradition of processing seafood, going back hundreds of years. Over time, unique products have been created using traditional methods, with fantastic flavours serving niche markets. • Our Heritage Immersed in tradition and heritage, generations of families have fished Scottish waters and processed top quality seafood, with many businesses 3rd or 4th generation. It is the perfect combination of heritage, skills and pride that produces high quality Scottish seafood. • Sustainable Scottish fishermen care passionately about their industry and their catch. Fishermen see themselves as custodians of the sea, and are proud to invest in sustainable and responsible fishing practices to ensure the sea continues to provide a living for themselves and future generations. • Premium We are proud to produce quality seafood over quantity. Seafood from Scotland is the premium choice!
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Grilled Langoustines with Chilli, Lime and Star Anise Syrup Ingredients 16 live langoustines 150g caster sugar 1 tsp fish sauce 5 star anise 1 lime, cut into 1cm chunks 1 chilli, chopped water radish, parsley and lime to garnish
Serves 4 as a starter
Method Bring a large pan of water with a big handful of salt to the boil. Once boiling rapidly, add the langoustines and boil for one minute. Remove into a colander and run some cold water over them. In another saucepan, bring the sugar, fish sauce, 100ml water, star anise, lime and chilli to a boil. Simmer for about ten minutes then allow to cool. Split the langoustines lengthways and arrange on a grill tray, cut side up. Spoon on about half of the syrup and grill under a high heat for about three minutes. Serve with the remaining syrup in dipping pots for everyone.
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Classic Calamari with Garlic, Lemon and Herb Mayo Ingredients 400g squid 100g plain flour 1 tsp salt 1 pinch of cayenne pepper 1 tsp paprika 2 large eggs vegetable oil for frying 150ml mayonnaise 2 garlic cloves ½ a lemon 1 small bunch of parsley, chopped lemon wedges for serving
Serves 4 as a starter
Method Crush the garlic and grate the zest of the lemon. Chop the parsley and mix together with the mayonnaise. Set aside. Cut the squid tubes into ½cm hoops. Combine the flour, salt, cayenne and paprika in a bowl. Add the squid and toss through the flour. Remove the rings and shake off any excess flour. Beat the eggs in another bowl and add the squid. Heat your fryer to 180°C. Gently lift the squid rings out of the bowl allowing excess egg to run off. Lower into the hot oil and cook for two minutes. Drain on kitchen paper and serve immediately with the garlic and lemon mayonnaise and some lemon wedges.
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Smoked Haddock and Green Herb Risotto Ingredients 2 large smoked haddock fillets, diced 200g Arborio rice 50ml olive oil 1 medium onion, diced 2 garlic cloves, finely chopped 1 glass of white wine 600 ml fish stock (1 cube dissolved in boiling water) 50g cream cheese 25g finely grated parmesan any selection of parsley, tarragon, dill and chives (1 small bunch of each chopped) 1 lemon
Method In a heavy saucepan, sweat the diced onion in olive oil. When soft, add the rice and stir constantly for around five minutes until all of the grains are coated in oil. Add the finely chopped garlic and stir for a further minute, turning the heat up full. Add a glass of wine and stir until absorbed. Gradually add the stock, 200ml at a time stirring until absorbed. After about eight minutes, taste the rice for consistency - it should have a little bite but not be crunchy or chalky. At this stage add the diced smoked haddock, cream cheese and grated parmesan, stir through and adjust consistency to your liking with a little more stock. Add the chopped herbs, a squeeze of lemon juice and season to taste. The fish will be cooked in about three or four minutes and your risotto ready to serve.
salt and pepper to season
Serves 4
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Devilled Mackerel with Beetroot and Dill Relish Ingredients 4 mackerel fillets (ask your fishmonger to fillet and pin-bone the mackerel) 4 dessert spoons of Dijon mustard 1 packet of 4 cooked beetroot 1 small bunch of dill, chopped 1 tbsp olive oil 2 tsps balsamic glaze 1 tomato, diced for garnish salt and pepper to season
Serves 4 as a starter or 2 as a main course
Method Cut the mackerel fillets in half then rub the skin side with a little oil and season. Grate the beetroot on a course grater into a bowl, add one tablespoon of olive oil to bind, then add the chopped dill and balsamic to taste. Season with salt and pepper. Place the mackerel fillets skin side up under a hot grill for about three minutes, then turn over. Spread the flesh side with a generous layer of Dijon mustard and return to the grill for a further two minutes. Place a pile of the beetroot salad in the centre of your plate and add the fish fillets on top. Serve immediately with the diced tomato and garnish with a sprig of dill.
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Seafood Chowder Ingredients 16 mussels 150g smoked haddock fillet 150g salmon (or trout) fillet 150g hake (or other whitefish) fillet 100g plain flour 100g butter 1 tablespoon vegetable oil 1 large onion, diced 1 litre milk 1 small bunch of dill, chopped 1 small bunch of parsley, chopped sprinkle of paprika for garnish salt and pepper to season 100g of cooked diced potatoes (optional)
Serves 4
Method Cut the fish fillets into 2cm cubes, wash and de-beard the mussels (pull the piece of hair-like material towards the fat end of the mussel and remove it). Discard any mussels that are cracked or remain open after tapping sharply. Warm the milk gently in a saucepan. In another saucepan, melt the butter and add the diced onion. Add the vegetable oil to stop the butter from burning. Once the onions are soft, add the flour and stir until mixed through. Gradually add the warm milk, one cup at a time, stirring thoroughly until smooth. When all of the milk is added, add a knob of butter and stir in. To finish, add the fish pieces, cooked diced potatoes (if using) and mussels, and gently cook until the mussels have opened, which should be approximately 4 to 6 minutes. Check seasoning at the end as the smoked haddock may have seasoned the chowder enough or add salt and pepper to taste. Add chopped dill and parsley and sprinkle with paprika to serve.
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Megrim Fillets with a Chestnut Mushroom and Tarragon Cream Sauce Ingredients 8 small megrim fillets 150g chestnut mushrooms 250ml white wine 1tsp Dijon mustard 1 small bunch of tarragon, chopped 200ml double cream 50g butter 25ml vegetable oil 300g new potatoes carrots or veg of your choice to serve salt and pepper to season
Serves 4
Method Boil the potatoes in salted water until cooked. Roll up the megrim fillets and place in an oven dish with 100ml wine and 25g of butter. Season then cover the dish tightly with foil. Place in a hot oven at 200째C for 8-10 minutes. In a heavy saucepan, sweat the sliced mushrooms in the oil until cooked, then add 150ml of white wine, the Dijon mustard and the chopped tarragon. Add the cream and gently cook until it begins to thicken. Drain the potatoes and add 25g of butter. Place the cooked fish fillets on plates, spoon over the sauce and serve with the potatoes and vegetables of your choice. 15
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Salmon Baked in a Salt Crust Method Combine the salt with the egg white until it has the texture of wet sand. Put a sheet of greaseproof paper on an ovenproof dish (bigger in size than your salmon). Add a 1cm layer of the salt mix on the greaseproof paper. Place the salmon on the layer of salt and then pack the rest of the salt mix over the salmon, pressing down to compact it and ensure the fish is completely concealed.
Ingredients 1kg piece of whole salmon (cut from the middle) or one whole salmon 1kg in weight 1.5kg of table salt 4 egg whites 500g gnocchi ½ a glass of white wine 2 dessert spoons of pesto 100g garden peas 200ml double cream parmesan shavings
Serves 4
Place the fish in a pre-heated oven at 220°C for 18-20 minutes. While the fish is cooking, boil a pan of salted water and cook the gnocchi as directed on the packet. In a separate pan, warm the cream with the wine and the pesto. Cook gently for about five minutes then add the peas and cook for another couple of minutes. Drain the gnocchi and add to the sauce. Remove the fish from the oven, the crust should now be hard. Tap it once very firmly with the back of a knife and you should be able to remove it in large pieces to reveal the perfectly cooked salmon inside. Slice the skin and peel off the salmon. Lift salmon out and cut into pieces. Serve with the gnocchi and parmesan shavings.
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Crab Linguine with Chilli & Parsley Method Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 minute less than the pack says. Stir well occasionally so it doesn’t stick.
400g linguine
While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
4 tbsp olive oil
Drain the pasta and add to the sauce.
Ingredients
1 red chilli, deseeded and chopped 2 garlic cloves, finely chopped 1 whole cooked crab, picked, or 100g brown crabmeat and 200g fresh white crabmeat 5 tbsp white wine small squeeze of lemon juice
Remove the pan from the heat and add the white crabmeat, parsley and seasoning. Stir everything together really well. Add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzle with the remaining oil.
1 small bunch of flat-leaf parsley, chopped salt and pepper to season
Serves 4
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Pan Fried Herring in Polenta Crust with Summer Vegetable Salad Ingredients 4 herring fillets 1 aubergine 1 courgette 20 baby plum tomatoes 16 pitted olives 1 dessert spoon pesto 500g new potatoes 50g polenta 3 tbsp olive oil
Serves 4
Method Slice the courgette and aubergine lengthways into 8-10 strips. On an oiled griddle pan, grill the slices until coloured and soft, set aside and drizzle with olive oil and salt. Pan fry the plum tomatoes until softened and set aside. Cook the potatoes in salted water. Pour the polenta onto a plate and press the herring fillet flesh side into the polenta to coat. In a hot non-stick pan, fry the fish in 1 tbsp of olive oil, skin side down until lightly crispy. Turn down the heat and turn over. Cook on the polenta side until it is golden brown. Warm the courgettes, aubergines, plum tomatoes and olives in the oven. Drain the cooked potatoes and gently crush with a fork just to break the skins. Add a spoonful of pesto and 1 tbsp olive oil to the potatoes. Arrange the potatoes in piles on your plates topping with the vegetable ribbons, tomatoes and olives. Add the herring fillets alongside the salad and serve.
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Moules Frites Method Wash and de-beard the mussels (pull the piece of hair-like material towards the fat end of the mussel and remove it). Discard any mussels that are cracked or remain open after tapping sharply.
Ingredients 2kg mussels 4 shallots, finely diced 4 garlic cloves, chopped 1 small glass of white wine 1 small bunch parsley, chopped 200ml double cream 4 large potatoes vegetable oil for deep fat fryer
Serves 4
Peel and cut potatoes into thin chips (frites), run cold water on them to remove the starch. Drain and pat dry with kitchen paper. Set your fryer to 130째C and blanch the frites until they are soft but not coloured (about eight minutes). Remove from the fryer and turn the heat up to 190째C. In a large saucepan with a tight fitting lid, add the shallots, garlic and white wine. Replace the lid and cook over a high heat for three minutes. Remove lid and add the mussels, replacing the lid and returning to the high heat. Cook for about four minutes, shaking the pan once or twice. Check the mussels. When they are all open add the cream and bring back to the boil. Add the chopped parsley and mix through. Drop the frites back into the hot oil for a couple of minutes to crisp up and colour. Serve the mussels in bowls, pour over all of the sauce and serve with the frites on the side.
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Classic Fish Pie Method Peel the potatoes and boil in salted water. Cut all of the fish fillets into 2cm cubes.
Ingredients 250g salmon fillets 400g haddock fillets 200g smoked haddock fillets 300ml double cream 250ml milk ½ glass of white wine 1 small bunch of parsley, chopped 50g butter 1kg potatoes 2 egg yolks 1 heaped dessert spoon of cornflour dissolved in 75ml of cold water to make a thin paste green vegetables to serve salt and pepper to season
Serves 4
In a heavy saucepan, combine 250ml of cream, the milk and wine and heat until just about to boil. Turn down the heat to low. Whisk half of the cornflour paste into the cream mixture. Allow to cook for two minutes until you achieve a custard-like consistency. Add the fish and stir through the sauce, season and remove from the heat. The fish will be half cooked but will finish cooking in the oven later. When the potatoes are cooked, drain and mash them with the butter and 50ml of cream. Check seasoning. Add two egg yolks and mix in. Place the pie filling in an ovenproof dish and allow to cool. Pipe or spoon the mash onto the top of the pie mix evenly. If spooning on, you can smooth over at the end and decorate with the edge of a spoon or by dragging a fork over the top. Bake in a preheated oven at 180°C for thirty minutes, until the mash is a lovely golden colour and the centre is piping hot. Serve with a selection of green vegetables.
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Squid & Monkfish Stir-fry with Pak Choi & Noodles Ingredients 300g squid (including tentacles), chopped 400g monkfish tail, chopped 1 green chilli, finely chopped 1 red pepper, sliced 1 red onion, sliced 2 spring onions, sliced 6 chestnut mushrooms, sliced 2 dessert spoons of sweet chilli sauce 1 dessert spoon of soy sauce 3 tbsp sesame oil 1 tsp fish sauce 2 pak choi
Method Bring a pan of salted water to the boil and cook the noodles according to instructions on the packet. Drain and cool the noodles under cold running water and put to one side. Heat a wok over a high heat until it starts to smoke. Add 1 tbsp of sesame oil, the monkfish and squid and stir-fry for 1 minute. Remove the fish to a warm plate. Return the wok to the heat and add 2 tbsp of sesame oil with all the vegetables and stir-fry for 2-3 minutes. Add the soy sauce, fish sauce and sweet chilli dipping sauce to the vegetables and warm. Add the fish and the noodles to the wok and stir to combine. Heat for one minute. Serve the stir fry with a sprinkle of chopped coriander.
200g noodles 1 small bunch of coriander, chopped
Serves 4
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Grilled King Scallops with a Goat Cheese and Hazelnut Crust Method Roast the hazelnuts in a hot oven at 200°C until lightly coloured. Place the bread in a food processor with the grated lemon zest, parsley and hazelnuts. Blitz and then add a drizzle of olive oil so the crust is slightly moist. Season and set aside.
Ingredients 16 king scallops and shells for serving 3 slices wholemeal bread
Place the scallops on the shells and brush with melted butter. Season and place under a hot grill for one minute. Remove and turn the grill down to half the heat. Place a ½cm slice of goat cheese on each scallop then top with the crust. Return to the grill for a further 3-4 minutes until the crust is golden. Remove and serve with dressed leaves and lemon wedges.
1 small round goat cheese log 75g hazelnuts 1 lemon (zest of lemon and juice of half) 1 small bunch of parsley, chopped 1tbsp olive oil 25g melted butter salt and pepper to season green leaves and lemon wedges to serve
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Oven Baked Fillet of Hake with Chorizo and Chick Peas Ingredients 800g fillet of hake, skin on 150g chorizo sausage, diced 400g tinned chick peas, drained and rinsed 2 large tomatoes, finely diced 1 dessert spoon of tomato puree 1 vegetable stock cube dissolved in 100ml of boiling water 1 small bunch of parsley, chopped 1 red onion, diced 1 tbsp sunflower oil
Serves 4
Method Heat a saucepan and add half the sunflower oil. Add the chorizo and red onion to the pan and sweat gently for 2-3 minutes. Now add the chickpeas and cook for 2 minutes. Add tomato puree and cook for a further 2 minutes. Finally, add the stock, bring to the boil, then simmer for 5 minutes. Mix through the diced tomato and parsley, then pop a lid on the pan and put the stew to one side. Heat a non-stick frying pan and add the remaining sunflower oil. Place the hake in the pan skin side down and cook on a moderate heat for 2 minutes. Once well seared, flip over and cook for a further 1 minute, then place into a pre-heated oven at 180째C for 5 minutes, or until fish is cooked. Serve the hake on a bed of the chick pea and chorizo stew.
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Lemon Sole Filo Parcel with Olives, Sun Blushed Tomatoes, Pesto and Salad Method Carefully open out the filo pastry sheets. Brush one half with melted butter and fold over. Place one of the lemon sole fillets on a board and add 4 sun blushed tomatoes and 6 olives on top of the fillet. Spread 1 dessert spoon of pesto over the second fillet and then sandwich the fillets together.
Ingredients 8 small lemon sole fillets 16 sun blushed tomatoes 24 black olives, pitted 4 dessert spoons of pesto 4 sheets of filo pastry 50g butter, melted 1 bag of green leaves (watercress and rocket) 10 cherry tomatoes, halved 125g mozzarella ball, torn
Place the lemon sole sandwich in the middle of the filo pastry and fold the edges over to form a parcel. Place the parcel, folded side down, onto a baking tray and brush the top of the parcel with melted butter. Repeat for all 4 parcels. Season the parcels with salt and pepper and place into a pre-heated oven at 200째C for 8 minutes, or until the pastry is golden. Assemble the salad with the green leaves, the cherry tomatoes and the mozzarella. Drizzle the balsamic syrup over the salad to dress. Serve the lemon sole parcels with the salad.
balsamic syrup salt and pepper to season
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Poached Trout Salad Niรงoise Ingredients 4 small trout fillets (skinned and pin-boned) 3 baby gem lettuce 3 large vine tomatoes 24 olives 12 new potatoes 200g green beans 4 boiled eggs
For the vinaigrette: 1 dessert spoon of Dijon mustard 1 dessert spoon of white wine vinegar 150ml of extra virgin olive oil
Serves 4
Method Boil potatoes in salted water. When nearly cooked add the green beans and boil for 3-4 minutes. Drain and cool the potatoes and green beans under cold running water. Wash and dry the lettuce leaves and cut the tomatoes into wedges. Put eggs into boiling water for 6 minutes then cool under running water. Bring a pan of salted water to a simmer. Add the trout, remove pan from the heat and leave the trout in the water for 4 minutes. Remove the trout from the water and leave to cool for 5 minutes Make the vinaigrette by placing all of the ingredients into a small container with a lid and shake thoroughly until mixed. Shell the eggs and slice in half. Assemble the salad in a large serving dish with all of the ingredients, placing the trout fillets on top.
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Thai Red Fish Curry with Jasmine Rice Ingredients 125g squid (tentacles optional) 4 large langoustines (optional) 20 mussels 4 razor clams (optional) 250g monkfish fillet (or other white fish) 2 dessert spoons Thai red curry paste x2 400ml tins of coconut milk 1 medium onion, diced 12 basil leaves 1 small bunch of coriander 1 stalk of lemongrass 6 kaffir lime leaves 300g jasmine rice vegetable oil for frying 1 lime for garnish
Serves 4
Method Prepare the squid by slicing open the tube and scoring the inside in a diamond pattern. Cut into one inch pieces. Cut the monkfish (or other white fish) into one inch cubes. Wash the shellfish and de-beard the mussels (pull the piece of hair like material towards the fat end of the mussel and remove it). Discard any mussels that are cracked or remain open after tapping sharply. If using langoustine in the curry, bring a large pan of water with a big handful of salt to the boil. Once boiling rapidly, add the langoustines and boil for one minute. Remove into a colander and run some cold water over them. In a heavy saucepan, sweat the diced onions in half a centimetre of oil until soft but not coloured. Add the curry paste and stir until it has absorbed the oil. Add half of the coconut milk, stirring regularly. Crush the fat end of the lemongrass stalk with a flat knife blade and add the whole stalk to the pan. Add the lime leaves and the remaining coconut milk. Bring to the boil and then turn down to simmer. Boil one litre of salted water in a separate pan. Rinse the rice and add to the pan, turning down to a simmer. Stir regularly until cooked. While the rice is cooking, add all of the fish (including langoustine if you choose to use) to the curry sauce. The fish should all be cooked when the shellfish have opened (approximately 4-5 minutes). Add the chopped coriander and torn basil leaves and serve with the rice.
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Seafood Scotland, 18 Logie Mill, Logie Green Road, Edinburgh EH7 4HS Tel: +44 (0)131 557 9344 E-mail: enquiries@seafoodscotland.org Web: www.seafoodscotland.org @SeafoodScotland
With thanks to Chef John Watret for cooking and preparing the recipes included in this book. Design & Photography by Almond www.almondtds.com Š The images and recipes in this book belong to Seafood Scotland and should not be reproduced without prior agreement.
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