Askthechef recipe King prawns in Thai yellow curry.
|500||g||white fish fillets, mix of cod, coley, and halibut|
|1.5||l||fish stock, made from coley fish bones|
|salt and pepper|
- Slice the fish fillets into 3cm cubes.
- Set aside to reach room temperature before continuing with preparation.
- Bring the fish stock to the boil and allow to simmer on low heat.
- Julienne all the vegetables and add to the stock.
- Add the sugar and the vinegar and allow to simmer for a few more minutes.
- Beat the flour with the cream and add to the soup while continuing to stir.
- Now add the fish fillets and cook for ten minutes until the fish is done.
- Mix the sour cream with the egg yolks.
- Once the fish is cooked, season the soup to taste with salt and pepper, and use sugar and vinegar if needed.
- Add the sour cream mix just before serving and stir gently through the soup.
- As a starter, entremets, or main course.
- Variation tip: use different types of fish.
This dish came to England from their colony in India and has since became a staple part of English cuisine.
|black pepper and salt|
- Place the smoked shellfish in a large pan and pour over 500ml cold water.
- Add the bay leaves and heat to just below boiling. Leave to infuse for ten minutes.
- Meanwhile boil the eggs for four minutes, so that the yolk remains soft.
- Take the fish from the water and set aside for later use.
- Stir the rice through the cooking liquid and add a little salt.
- Place a lid on the pan and bring to the boil.
- Gently boil the rice for ten minutes.
- After ten minutes, switch off the heat, and let the rice stand for another five minutes.
- Finely chop the onion and gently fry until soft.
- Add the curry powder and fry briefly.
- Add the rice and mix.
- Add the single cream and the juice of half a lemon.
- Remove the cooked shellfish from the shells and mix through the rice.
- Season to taste with salt and black pepper.
- Serve with the soft-boiled eggs and chopped fresh parsley.
- As a dish on its own, often eaten as breakfast or for lunch.
- As an accompaniment to a fish curry.
A savoury evolution of the banana spring rolls we developed a few years ago. Avocado and crab make a fantastic combination and by using a technique in which we freeze avocado and crab together, these spring rolls are very reasonable to prepare. Serve as a snack or as part of a dish.
This recipe is perfect for a snack or appetizer 😀 If you have questions about this recipe or others or you just want to know more about cooking in general? Don’t hesitate to ask!
|150||g||crab meat (fresh, canned or frozen)|
|peanut oil for deep-frying|
- Slice the avocado and flatten between two layers of plastic foil. You can do this with a butcher’s mallet or a saucepan.
- Lightly roll with a rolling stick or pin to ensure that the avocado is now of uniform thickness.
- Transfer to a suitable plate and top with a thin layer of crab.
- Cover with plastic foil and freeze.
- Make the wasabi paste by gradually adding water to the powder until you have achieved the desired consistency.
- Spread a very thin layer of wasabi paste onto the avocado side of the frozen sheet of avocado-crab mixture.
- Cut the sheet of avocado-crab filling into small triangles (approx. 4 cm on each side).
- Cut the filo pastry into long strokes (approx 4 cm width).
- Spread with liquid egg white.
- Roll up with the avocado-crab triangles and ensure that it sticks well.
- Store in-between layers of plastic foil until ready to deep-fry.
- Deep-fry the spring rolls in peanut oil at 180°C until golden brown and hot inside.
- As a snack with tomato-chilli sauce.
- As a snack with lemon mayonnaise.
- As part of a starter or main course including fish, crustaceans or shellfish.
Little bit harder to make 😀 if you have question please leave a comment.
A slightly thickened soup based on lobster that can also be made using other shellfish.
Recipe makes 5 litres/20 portions.
|3||kg||lobster shells/heads, chopped|
- Heat the olive oil in a large pan.
- Add the chopped lobster shells and heads and gently fry.
- Chop the fennel, leeks, carrots, celeriac, and onion into pieces measuring 2x2cm. Rinse in plenty of water.
- Add the vegetables and garlic and gently fry.
- Add the bay leaves, cloves, fennel seeds, saffron, and cayenne peppers.
- Add the tomato purée and continue to fry briefly.
- Deglaze with the red and white wine.
- Roughly chop the tomatoes, add them to the pan, and continue to fry briefly.
- Add the water and bring the pan to the boil.
- Set aside to infuse for about one hour.
- Pass through a fine-meshed sieve.
- Add the cream and bring back to the boil.
- Season to taste with salt and pepper.
- Cool down the soup to 4°C as quickly as possible. Heat the required amount just before serving.
- Variation tip: use a few warm spices, such as cinnamon, star anise, cloves, or mace, to give the soup a completely different flavour accent.
- Variation tip: use roasted garlic, confited garlic, or wild garlic instead of fresh garlic.
Fast and easy dinner recipe! Enjoy!
Ingredients: 2kg mussels As needed: butter 2 medium-sized onions 1stalk celery 2tbsp parsley leaves, sliced 4sprigs thyme 2leaves bay leaf 1dl dry white wine As needed: freshly ground black pepper
Preparation method: - Rinse the mussels in plenty of cold water. Discard any mussels with a broken shell. Lightly tap any open mussels to see whether they close shut. If they do, they are still alive and are fine to use; if they don't, discard. - Heat some butter in a large mussel pot or another large pan with enough room to shake the mussels while they are being cooked. - Briefly sauté the onion and celery in the butter and add the mussels, Italian parsley, thyme, bay leaf, white wine and pepper. - Increase the heat and bring to the boil. Shake three or four times; the mussels will be done in less than 10 minutes. They are done when they are wide open. - Serve immediately, or incorporate the pan juices and the mussels in another dish. Serving suggestions: - The classic way to serve this dish is with chips and home-made mayonnaise with a dash of lemon juice. - Use the pan juices as the basis for a creamy soup with cream, mustard and tarragon. - After cooking, the mussels can be soaked in a warm dressing to infuse.