Trout Croquettes

 

Ingredients

•    1 x 450g/1lb fresh brown or rainbow trout, guts and gills removed
•    25g/1oz butter
•    ½ small onion, peeled, finely chopped
•    40g/1½oz plain flour, plus three tablespoons for dredging
•    250ml/9fl oz full-fat milk
•    1 tsp tomato purée
•    2 tsp finely chopped fresh tarragon leaves
•    1 tsp Dijon mustard
•    3 tbsp double cream
•    salt and freshly ground black pepper
•    2 large free-range eggs, beaten
•    100g/3½oz fine white breadcrumbs (made from toasted stale bread blended in a food processor)
•    8 tbsp ground almonds
•    sunflower oil, for deep frying
•    1 lemon, cut into wedges

Preparation method

1. Preheat the oven to 190C/375F/Gas 5.
2. Line a baking tray with aluminium foil and grease lightly with oil. Place the trout onto the prepared tray    and cover with a second sheet of aluminium foil. Bake in the oven for 12-15 minutes, or until the fish is cooked through. (NB: The fish is cooked through when the flesh nearest the bone at the thickest part is opaque.)
3. When the trout is cooked through, set aside to cool. When it is cool enough to handle, remove the skin and discard. Flake the fish into a sieve suspended over a bowl, discarding any bones.
4. Meanwhile, melt the butter in a large pan over a medium heat. When the butter is foaming, add the onion and fry for 2-3 minutes, or until starting to colour.
5.  Stir in the flour and continue to heat for 30 seconds, stirring continuously.
6. Add the milk and continue to cook, stirring continuously, for 4-5 minutes, or until the mixture has thickened.
7. Remove the pan from the heat and beat in the tomato purèe, tarragon, Dijon mustard and cream until well combined. Season, to taste, with salt and freshly ground black pepper. Cover the pan with cling film and set aside to cool slightly.
8. When the mixture is tepid, stir in the trout flakes until well combined. Cover again and set aside until completely cooled, then chill in the fridge for a minimum of five hours, or until solid.
9. When the trout mixture has cooled, make quenelles or balls of the mixture using two large spoons to form croquettes.
10. Pour the beaten eggs into a shallow bowl. Sprinkle half of the breadcrumbs and half of the ground almonds into another shallow bowl. Sprinkle the three tablespoons of flour into a third bowl.
11. Dredge each croquette lightly in the flour, then dip it into the beaten egg, then roll in the breadcrumb mixture until completely coated. Place the prepared croquette onto a baking tray. Repeat the process until you have prepared eight croquettes.
12. When eight of the croquettes have been prepared, discard the breadcrumb mixture and replace it with the remaining breadcrumbs and almonds. Repeat the process with the remaining croquette mixture until you have 12-16 croquettes.
13. Chill the croquettes in the fridge for at least 30 minutes.
14. Half-fill a large pan with sunflower oil and heat to 180C (use a cooking thermometer to check the temperature).
15. When the oil is hot, carefully lower the croquettes, in batches, into the pan using a slotted spoon. Fry for 2-3 minutes, turning once during cooking, or until the breadcrumbs are crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Sprinkle with salt and keep warm.
16. Repeat the process with the remaining batches of croquettes.
17. To serve, pile the croquettes into the centre of a serving plate and squeeze over the juice from the lemon wedges.

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Mackerel On Toast With Salted Cucumber And Horseradish

A potent combination of fresh mackerel, pungent horseradish and refreshing cucumber that’s a smashing start to any meal.

Ingredients
½ cucumber, peeled, thinly sliced on a mandoline
salt
4 tbsp grated fresh horseradish
2 heaped tablespoon crème fraîche
2 tsp English mustard powder
4 fresh mackerel fillets
salt and freshly ground black pepper
knob of butter

To serve
4 slices soda bread, toasted, buttered
1 small red onion, thinly sliced
½ small lemon

Preparation method
For the salted cucumber and horseradish, place the cucumber slices into a colander and sprinkle with plenty of salt. Mix well and leave the contents to drain over the sink for half an hour.
Rinse the salt off the cucumber with cold water, then leave to drain. Gently wring out any excess moisture from the cucumber with your hands, then set aside.
In a clean bowl, mix the horseradish with the crème fraîche and mustard powder, making sure the mustard powder is well combined with no lumps. Set aside.
Season the mackerel fillets on their skin side with salt and freshly ground black pepper.
Heat the butter in a frying pan until it is foaming, then add the fillets skin-side down. Place a heat-proof plate onto the cooking fillets, as this will make sure they stay flat and cook evenly. Cook for 4-5 minutes, or until nearly cooked through, then turn the fillets and cook for 30 seconds, or until just cooked through.
To serve, place a small handful of the cucumber onto the toast. Place the cooked mackerel fillets onto the cucumber. Place a dollop of the horseradish sauce on top and garnish with a little of the sliced red onion and a squeeze of lemon.
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Stuffed Mussels

This makes a great starter or light lunch dish. Use the biggest, freshest mussels you can find.

Ingredients
24 large live mussels, de-bearded and cleaned
1 large banana shallot, finely chopped
70g/2½oz unsalted butter, softened
50ml/2fl oz dry vermouth
2 garlic cloves, crushed
30-40 walnut halves, smashed or chopped into small pieces
1 lemon, juice and zest
25g/1oz parmesan, grated
50g/2oz fresh breadcrumbs
2 tbsp very finely chopped parsley
½ tbsp finely chopped fresh tarragon
freshly ground black pepper
rock salt

Preparation method
Preheat the grill to a moderate heat. Discard any mussels that are broken or that don’t close when tapped. Place the good mussels into a large pan with a splash of boiling water and cover with a tightly fitting lid. Cook over a high heat for two minutes or until the mussels have just opened then pour them into a large colander and leave to cool.
In a small pan, soften the shallot in about one third of the butter then add the vermouth. Cook until the vermouth has evaporated then pour the mixture into a large bowl.
Combine the rest of the ingredients and the remaining butter with the shallots in the bowl and season with plenty of freshly ground black pepper.
Remove and discard the top shells of the mussels. Add a teaspoon of the stuffing to each mussel and arrange them on a large baking tray. Place under the grill for 2-3 minutes or until the stuffing is golden-brown and bubbling. Transfer the mussels to a plate and scatter generously with rock salt to keep them stable. Eat with additional lemon if desired.
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Broad bean and Feta Fritatta ('fruitalia')

Ingredients
200g/7oz small broad beans, pods removed (podded weight)
2 tbsp olive oil
1 small red onion, peeled, chopped
sea salt flakes and freshly ground black pepper
6 large free-range eggs
100g/3½oz feta cheese, crumbled
small bunch fresh mint, leaves only

Preparation method
Cook the broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When the beans are cool enough to handle, peel away the outer membranes.
Heat the oil in a small ovenproof frying pan over a low heat. Add the onion and season with a pinch of salt flakes. Fry for 8-10 minutes, or until softened but not coloured.
Meanwhile, preheat the grill to its highest setting. In a bowl, whisk the eggs until well combined and full of air, then season, to taste, with salt and freshly ground black pepper.
When the onions have softened, increase the heat to medium and pour in the beaten eggs. Sprinkle over the crumbled feta, mint leaves and cooked broad beans. Leave the pan on the heat for 2-3 minutes, or until the underside of the egg mixture is pale golden-brown. (NB: Do not stir the mixture.)
Transfer the pan to the grill and cook for a further 2-3 minutes, or until the top side of the egg mixture is firm and pale golden-brown.
Place a large plate upside-down over the pan, then turn the pan over so that the fruitalia falls onto the plate.
To serve, cut the fruitalia into wedges and serve with crusty white bread.
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Summer Salad

Ingredients
250g/9oz baby broad beans, pods removed
300g/10½oz baby carrots, scrubbed, green bases left on
1 bunch radishes, trimmed, cut in half
100g/3½oz fresh peas, pods removed
Small handful fresh mint leaves, torn
6 lemon balm leaves, torn (optional)
Small bunch fresh chives
Large handful fresh, young curly-leaved parsley leaves, chopped
1 Little Gem lettuce, or similar crisp lettuce, core removed, leaves separated
For the vinaigrette
2 tbsp white wine vinegar
2 tsp Dijon mustard
1 heaped tsp caster sugar
Pinch sea salt flakes
3½ tbsp sunflower oil
3½ tbsp olive oil
Salt and freshly ground black pepper

Preparation method
Cook the beans in a pan of salted, boiling water for 2-3 minutes, or until tender. Drain well, then refresh in cold water and peel away the outer membranes.
Cook the carrots in a pan of boiling water for 3-4 minutes, or until just tender. Drain well, then refresh in cold water.
Place the cooked beans and carrots, the radishes, peas, mint leaves, lemon balm leaves (if using), chives, chopped parsley and lettuce leaves, into a bowl and mix well to combine. Set aside.
For the vinaigrette, whisk together the white wine vinegar, mustard, sugar and salt in a bowl until smooth and well combined. Gradually whisk in the sunflower oil and olive oil until the mixture has thickened and is glossy. Season, to taste, with salt and freshly ground black pepper.
To serve, drizzle the vinaigrette over the summer salad and mix well to coat the leaves. Divide equally among four serving plates.
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Pumpkin Soup

This velvety pumpkin soup recipe is great for Bonfire Night - it’s served with a splash of sherry in a hollowed-out pumpkin.

Ingredients
1 x 4kg/8lb 13oz pumpkin
125g/4oz butter
2 medium onions, peeled, finely chopped
1 cinnamon stick
freshly grated nutmeg
salt and freshly ground black pepper
1.7 litres/3 pints chicken stock (vegetarians may substitute vegetable stock)
3 tablespoons sherry

Preparation method
Cut the top off the pumpkin and set aside. Scoop out the seeds and fibres from the middle and discard.
Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside. (It is imperative that you do not cut right up to the inside of the skin or pierce it. Leave 2cm/1in of flesh all around the inside.)
Roughly chop the scooped-out pumpkin flesh.
Melt the butter in a large pan with a lid over a low heat and add the onions. Cook the onions gently for 10-15 minutes, until they are softened and golden-brown.
Add the pumpkin flesh, the cinnamon and nutmeg, and season, to taste, with salt and freshly ground black pepper. Increase the heat to medium and cover with the lid. Cook for 40-45 minutes, stirring occasionally to prevent the base from burning, until the pumpkin is cooked through.
Add the stock and bring to the boil. Remove from the heat and allow to cool slightly. Transfer the soup to a food processor in batches and blend until smooth.
Return the soup to the pan and bring to a low simmer and cook for a further half an hour.
Forty-five minutes before eating, preheat the oven to 170C/335F/Gas 3.
Pour the soup into the hollow pumpkin shell, add the sherry and stir to combine.
Place the reserved pumpkin 'lid' onto the pumpkin and place onto a large baking tray. Cook in the oven for about 45 minutes, to bring the soup up to temperature.
To serve, carefully remove from the oven and serve the soup in the pumpkin at the table. Ladle into bowls and serve.
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Pea, Salted Yoghurt and Mint Salad

Throw these ingredients together as a last-minute quick warm salad, or cook the peas in advance and refresh.

Ingredients
200g/7oz peas, out of their pods
1 long red chilli, seeds removed, finely chopped
1 garlic clove, peeled, finely chopped
½ lemon, juice only
½ tbsp extra virgin olive oil
sea salt flakes and freshly ground black pepper
100g/3½oz firm, salted, strained yoghurt or fresh soft goats' cheese
small handful fresh mint leaves, torn

Preparation method
Cook the peas in a pan of boiling, salted water for 1-2 minutes, or until tender. Drain well, then refresh in cold water until cold.
In a large bowl, mix together the cooled, cooked peas, chilli, garlic, lemon juice and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper.
Break up the strained yoghurt or goats' cheese into bite-sized pieces and sprinkle over the pea mixture. Sprinkle over the mint leaves and mix lightly to combine.
Serve immediately.

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