newlyn fish festival recipes

8/14/2019 Newlyn Fish Festival Recipes

1/22

Newlyn fish festival 2009

Prosenjit Sanjay Kumar

made by the sea


2/22

J er k seasoned Cor n i sh T u n a N i s coi seW i t h poached Du ck s egg , an d k a l a m a t a ol i v es

Serves: 01 Hungry CornishmanPreparation time15 minutes

Ingredients:1 Cornish Tuna steak

10ml olive oil

1 Duck egg

1 /4 lemon wedge

A handful of lizard leaf salad

20ml white wine vinegar

30 Gms Sugar snap peas

25Gms Jerk seasoning*

www.sanjayskitchen.co.uk 80 Gms Cornish earlies5 Kalamata olives Pitted

3 Cherry tomatoes

Slices of French breadFresh Coriander leaves to garnish

Preparation:

Place the duck eggs in simmering water with white wine vinegar and poach for 5 minutes.

Top and tail the green beans, boil for 2-3 minutes and refresh under cold water.

Method:

Cure the Cornish Tuna in Jerk seasoning for 15 minutes; Grill the steaks for 1 minute on each side.

Boil the Cornish Earlies in salted water and slice them into roundels. Pan fry the roundels in Olive oil and

keep warm.

Put the lizard leaves in the bowl and top with the green beans and kalamata olives.

Place the cooked Tuna steak on top of the salad.

Arrange the poached ducks egg around the tuna.

Put the hot sauted potatoes and cherry tomatoes around the salad

Finish with a lemon wedge and, fresh coriander leaves.

Sanjay says, Food has always played an important role in unifying the world. I like to cook this dish, as itpromotes diversity through the unity of flavour. A perfect compliment to the present day British society!!Each

element in this dish, has a unique geographic origin, flavour and identity, yet, carefully arranged in a plate, it offersa feast to the eyes and tongue alike.

To serve:

Serve the salad warm, with plenty of French bread to mop the silky egg yolk. Locally sourced Mackerel or Sea bass

can be a good alternative to Cornish tuna.

Yummy!


3/22

L o ca l l y smo k ed m ac k er el a n d w i l d g a r l i c ya r g t a r t

Ingredients:Makes 1x25 cm tart to serve 6-8

For the pastry For the filling

125g unsalted butter, cubed 250g Wild garlic yarg

250g all purpose flour 3 smoked mackerel fillets

1 egg yolk 6 egg yolks

3 whole eggs

250ml double cream

Juice of lemon

A few pinches ground nutmeg

www.sanjayskitchen.co.uk Salt and black pepperDressed salad leaves, to serve

Preparation:

First, make the pastry. Place the butter and flour in a food processor, and then mix until it resembles fine

breadcrumbs. Mix the egg yolk with 50ml cold water, add to the mixer and continue processing until it forms a

dough. Wrap in cling film and chill for 1 hour. Remove from the fridge 15 minutes before you want to roll it.

Next, butter a 25cm tart tin and sprinkle with a little flour. Dust the dough with flour and roll out to 3mm thick.

Carefully lift the dough onto the tart tin, then press down into the base and trim the edges, leaving extra to allow

for shrinkage. Prick the base with a fork, and then chill for 30 minutes.

Preheat the oven to 170C. Line the pastry with a sheet of greaseproof paper, then fill with dried peas or beans

and bake for 12 minutes. Reduce the heat to 140C and bake for a further 15-20 minutes until dry. Remove from

the oven and set aside.

Meanwhile, prepare the filling. Skin the mackerel fillets, cut them in half lengthways and flake the flesh,

removing any bones. Beat together the yolks, eggs, cream, lemon juice and nutmeg, and then season. Scatter the

mackerel, spring onions and grated wild garlic yarg over the cooked tart shell. Preheat the oven to 180C Place

the pastry case in the oven, and then carefully pour over the cream mixture until it reaches the rim of the case,

being careful not to let it overflow. Cook for 30-40 minutes until set.

Sanjay says,

To serve: Remove the tart from the oven, trim off any excess pastry and serve with dressed salad leaves.


4/22

Cor n i sh sea f o od a nd g r ow f a i r c au l i f l ower t a bbou l eh

Serves: 4 Ingredients:

1 Cauliflower1 kg (2 1/4 lb.) Mussels

12 cooked small Shrimps + 4 for garnish

200 g (7 oz.) Crab meat

1 sweet pepper

50 ml (3 tbsp.) white wine

100 g (3 1/2 oz.) shallot

1 tbsp. chopped fresh coriander leaves

1 tbsp. chopped mint + a few leaves for garnish

Juice of half a lemon

4 tbsp. olive oil

Preparation:

Peel the cauliflower. Wash it and grate it to form a fine "couscous."

Place it in a fine-meshed strainer and immerse in boiling water for 50 seconds.

Wash the mussels and cook in a saucepan with 50 ml white wine until they open up. Shell them.

Peel the shrimp.

Combine the crabmeat, mussels and shrimp.

Chop the shallot and finely dice the pepper.

Combine the cauliflower couscous with the shallot, pepper and herbs.

Add all the seafood. Season with lemon juice and olive oil.

Sanjay says,

To serve:

Place the cauliflower and seafood tabbouleh in the center of the plate.

Garnish the perimeter with sliced lemons and tomatoes.

Add 1 mint leaf and 1 whole shrimp.

www.sanjayskitchen.co.uk


5/22

Pot t ed Cor n i sh C r a y f i sh t a i l s an d c r a b w i t h t oast ed w h o l e mea l b r ead an d l emon

Serves: 4

Ingredients:

4 ounces unsalted Cornish butter, softened

1 tablespoon fresh lemon juice

8 ounces Cornish clotted cream

2 tablespoons minced shallots

2 tablespoons sherry

1/4 teaspoon salt

Pinch ground mace

Pinch cayenne

1 tablespoon chopped chives

12 ounces Crayfish tails drained

8 ounces white/brown crab meat

2 tablespoons chopped dill

Preparation:

In the bowl , combine the butter, lemon juice, clotted cream, shallots, sherry, salt, mace, cayenne, and mix with

a rubber spatula.

Add the crab meat and crayfish tails mix to combine.

Fold in the dill. Transfer to a large bowl, smoothing the top with the spatula.

Chill until just firm, not letting the butter get too hard, about 30 minutes.

Sanjay says,

To serve:

Serve, garnished with a whole cooked shrimp, toasted whole meal bread and lemon wedge.



6/22

Cha m pa gne sa f f r on an d m ussel s soup w i t hoyst er bei gn et ca r am el i sed on i on c r ost i n i

Serves: 6

Ingredients:

For the soup For the beignets

3 pounds mussels, scrubbed and debearded 1/2 (12-ounce) container fresh oysters

1 cup dry champagne 1 cup all-purpose flour

2 tablespoons butter 1 teaspoon grated lemon rind

1 large leek chopped 1/2 cup milk

1 medium celery rib, chopped 6 tablespoons butter, cut into pieces

2-1/2 Rich Fish Stock 4 large eggs

1 teaspoon dried thyme leaves 1 tablespoon chopped fresh chives

1 bay leaf Vegetable oil

12 black peppercorns12 parsley stems 4 Caramelised onion crostini1 teaspoon saffron threads

1 tablespoon cornstarch

1 cup heavy cream

1/4 teaspoon sea salt

1/4 teaspoon pepper

Preparation:

For the soup

In a nonreactive soup pot, combine mussels and champagne. Bring to a boil over medium-high heat, cover, and

cook until mussels have opened, 5 to 7 minutes. Remove mussels from shells, reserving 6 large mussels and 6

half-shells for garnish. Discard any mussels that don't open.

Strain cooking liquid through a fine sieve into a large bowl. In same soup pot, melt butter over medium heat.

Add leek and celery and cook, stirring occasionally, until softened, about 5 minutes. Add fish stock, thyme, bay

leaf, peppercorns, parsley, and saffron, remaining cooked mussels, and reserved mussel liquid. Bring to a boil,

reduce heat to low, and simmer 20 minutes

Remove and discard bay leaf. In a food processor or blender, pure soup in batches until smooth and return to

soup pot. Bring to a boil. In a small bowl, blend cornstarch with cream and stir into soup. Add salt and pepper

and simmer, stirring constantly, until slightly thickened, 2 to 3 minutes. Strain soup through a sieve into a large

saucepan and simmer over medium heat until heated through, 3 to 5 minutes.

For the beignets

Drain oysters, reserving 1/2 cup oyster liquor. Coarsely chop oysters; set aside.

Combine flour and lemon rind in a small bowl.



7/22

Combine reserved oyster liquor, milk, and butter in a large saucepan over medium heat, stirring until butter

melts. Add flour mixture all at once, beating vigorously with a wooden spoon 1 minute or until mixture leaves

sides of pan. Remove from heat.

Add eggs, 1 at a time, beating vigorously with a wooden spoon after each addition until smooth. Fold in oysters

and chives. Pour oil to depth of 2 inches into a Dutch oven; heat to 375. Drop oyster mixture by heaping tablespoonfuls

into oil. Fry, in batches, 2 to 3 minutes or until golden. Drain on wire racks.

Sanjay says,

To serve:

Divide soup among 6 soup plates and garnish each serving with a mussel on the half-shells. Top the soups with

an oyster beignet and a crunchy red onion crostini.


8/22

Sm ok ed l oc a l l y l a nd ed na t i v e ha nd d i v ed k i n g sca l l o p on a

bed o f baby sp i na ch a n d h ome ma de sweet ch i l l i r el i s h

Serves: 4

Ingredients:

Scallop shells ...4

Smoked scallop meat....08

Baby spinach leaves.....16

Sweet chilli sauce....10 tbs

Preparation:

Slice the smoked king scallop meat into two halves.

Lay four of the washed baby spinach leaves on the bottom of the scallop shell.

Neatly arrange the four halves of the smoked king scallop meat on top of the baby spinach.

Drizzle the sweet chilli sauce lavishly on top of the scallop meat. Serve around with a glass of Chilled Cornish

bubbly.

Sanjay says, Any left over scallop trimmings can add a lot of character to a sad risotto, or

aroma to a dull fish stew. Sweet chilli sauce comes in handy in my larder to enliven a pasta dish or simply dunking

my dripping fried chips in.



9/22

Ben ga l i st y l e f i ve sp i ced@ cocon u t f l avou r ed Cor n i sh m u ssel s

Serves: 4

Ingredients:

2 lbs live mussels2 cups water (or any good quality stock)

1 can of coconut milk

1 small onion, finely diced

2 large garlic cloves, finely minced

1 inch piece of fresh ginger, peeled and finely minced

1 tsp paanch phoran

2 tbsp mustard seed oil (or vegetable or canola)

1 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

salt to taste

freshly chopped cilantro leaves for garnish

Preparation:

Thoroughly wash and scrub the mussels and discard any beards that remain attached to the shells. Also, discard any

mussels that are open and fail to close shut when lightly tapped. Drain well and set aside until needed.

In a large wok on medium heat, add the mustard seed oil and then carefully add the paanch phoron spices. After the

splattering has subsided, add the onion. Stir fry until lightly browned and then add the ginger and garlic. Stir fry for an

additional 2-3 minutes and add the turmeric, ground cumin, ground coriander and salt. Add the water and the coconut

milk. Stir well to combine and bring to a gentle boil.

Add the cleaned mussels, reduce the heat, cover and steam for 6-8 minutes by which time all the mussels should have

fully opened. If any mussels have failed to open, discard them. Garnish with freshly chopped cilantro leaves and serve.

Sanjay says,

To serve:

Garnish with freshly chopped cilantro leaves and serve.



10/22

San j a y s Qu i ck Cr ay f i sh Ch i l l i Ch eese Toas t

Serves: 3

Ingredients:

1 (4 ounce) chopped green chillies

30 ml mayonnaise

6 slices French bread, toasted

6 slices Cornish yarg cheese

Boiled crayfish tails in brine

1 lemon cut into wedge

Preparation:

In a bowl, combine the chillies and mayonnaise.

Spread over each slice of bread.

Top each with a cheese slice and a generous amount of drained crayfish tails. Broil the slices and keep under the heat for

3-4 minutes or until cheese is melted.

Sanjay says,

To serve:

Serve hot with home made ketchup and lemon wedges.



11/22

C r a bmea t c r u st ed ha nd d i v ed sca l l op s w i t h

Cor n i sh hogs pud d i n g a nd Cor n i sh ea r l i es sa l a d

Serves: 4

Ingredients:1 tb Oil

1/2 lb Hogs pudding

1/2 c Minced onions

2 c Peeled diced Cornish earlies

1 tb Chopped garlic

2 tb Chopped green onions, green part on

12 lg Diver scallops; shucked, cleaned

Salt; to taste

Freshly-ground black pepper; to taste

24 Cornish Fairings

4 tb Butter; melted

1/2 lb Crabmeat; picked over

1 tb Finely-chopped fresh parsley leaves1 c Fried parsley sprigs

Preparation:

Preheat the oven to 400 degrees.

In a large saut pan, heat the oil. Add the hogs pudding and brown for 2 to 3 minutes. Add the onions. Continue to cook

for 1 minute. Add the potatoes. Season with salt and pepper. Saut for 3 to 4 minutes

Remove from the heat and stir in the garlic and green onions. Set aside and keep warm. Season the scallops with salt and

pepper.

Place the scallops in a large oven-proof oval ramekin; all of the scallops should touch each other.

In a mixing bowl, crush the fairings. Stir in the butter. Mix well. Season the crust with salt and pepper. Stir in the parsley

and crab meat. Mix well. Season the crust with salt and pepper. Spread the crust evenly over the scallops.

Place in the oven and cook for 8 to 10 minutes, or until the crust is golden brown. Remove from the oven.

Sanjay says,

To serve:

Mound the potato salad in the center of four plates. Arrange three scallops around the salad.



12/22

Goan sp i ced c r ab cak es, pa ppa du m s, avocad o an d t a m a r i n d

Serves: 4

Ingredients:1/4 c Corn oil 1 tb Choppedchives

1 Onion; diced small 1 Egg; beaten

1 tb Peeled; minced fresh ginger 1 cup Japanese breadcrumbs

1/2 tb Minced garlic Cornish sea salt to taste

1 ts Coriander seeds; groundFreshly-ground black

pepper;1 ts Cumin seed; ground Cayenne; to taste

1/4 ts Turmeric Avocado

1 Tomato; diced small 4 c Baby greens

1 c Crabmeat; carefully picked 4 Pappadums

2 md Shrimp; minced to fine paste 1/4 c Tamarindchutney2 Limes; zested (chopped), and juiced

8 Sprigs cilantro; washed

Preparation:

In a large saute pan, heat one tablespoon of the corn oil. Add the onion, ginger and garlic and saute for 5 minutes over

medium heat. Add the coriander, cumin, turmeric and the tomato and continue to cook until it turns dry. Remove from

the heat and cool down.

In a large mixing bowl, combine crabmeat, the cooled onion mixture, shrimp, chopped lime zest and juice, cilantro,

chives, beaten egg and 3 tablespoons of the panko. Season with salt, pepper and cayenne. Mix well so that all the

ingredients are well incorporated. Test a small quantity by forming a teaspoon of this mix into a small patty and frying it

in a pan. Adjust the salt and pepper if necessary.

Divide this mixture into 4 equal portions. Form into balls and flatten to form small patties. Put the rest of the panko on a

cutting board. Place the patties one at a time in the bread crumbs.

Heat a heavy-bottomed skillet large enough to hold the crab cakes on medium heat. Add the oil and fry the crab cakes.

When the cakes turn a light golden color, flip them over and cook them on the other side until they are light golden in

color. Using a slotted spatula, remove and drain on a paper towel.

Take 4 large plates and place the baby greens in the centers and a pappadum on top of the greens. Fill each pappadumwith a scoop of Avocado and top with a crab cake. Spoon the tamarind around the plate.

Sanjay says,



13/22

Pea an d m i n t pan ca kes w i t h smoked Sa lm on a ndC i t r u s Cr m e Fr a i che

Serves: 4

Ingredients:Coarse sea salt

4 ounces sugar snap peas trimmed

1/2 cup green peas

1 bunch mint

2 tablespoons whole milk

1 tablespoon heavy cream

1 large egg, lightly beaten

1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon sugar

2 tablespoons unsalted butter

Freshly ground pepper to taste

1 cup crme Fraiche or sour cream

4 ounces smoked rainbow trout, sliced

Freshly snipped chives for garnish

Preparation: Fill a bowl with ice water. Bring a pot of water to a boil, and then lightly salt it. Blanch the sugar snap peas in the boiling

water for 2 minutes. Use a slotted spoon to transfer the sugar snaps to the ice water bath (keep the water at a boil). Once

cool, use a slotted spoon to transfer the sugar snaps to a bowl.

Add more ice to the water bath. Repeat the blanching process for the shelled peas, blanching them for 3 minutes or until

tender, and shocking them in the ice bath. Transfer the cooled peas to a small bowl and coarsely mash them with a fork,

add the julienned mint.

In a blender or food processor, combine the sugar snap peas, milk, and cream, and pure until smooth. Transfer the

mixture to a large mixing bowl and whisk in the egg. Add the flour, baking powder, sugar, and a pinch of salt, and whiskto combine. Fold the mashed peas into the batter.

Heat the oven to 250F.

In a large ovenproof skillet over medium-high heat, melt 1/2 tablespoon of the butter. Drop tablespoons of batter into the

pan. When the edges are lightly browned after 2 minutes, flip the pancakes, lower the heat as far as it will go, and cook

until the pancakes are done in the centre and the bottoms are browned, about another2 minutes. Transfer the pancakesto a baking tray lined with paper towels, and sprinkle with salt and pepper to taste. Keep the pancakes in the warm oven

until all the batter has been used.

Sanjay says,

To serve: Serve topped with a dollop of crme Fraiche, a slice of smoked trout, and a sprinkling of chives.



14/22

Cor n i sh coa st a l Seabass

T h a k um aa r Do i m a c h

Serves: 3

Ingredients:500 Gms Sea bass, de-scaled and cleaned

100 Gms of mustard oil or any other cooking oil

4 cloves

4 small cardamoms

2 inch pieces cinnamon

2 bay leaves

1 inch ginger

1 small bulb garlic

2 tsp turmeric powder

1 tsp red chili powder

100 grams of sour curds/yogurt

Salt and sugar to taste

A few green chillies2 tsp. clarified butter (ghee)

Preparation:

Clean and wash the fish pieces thoroughly, and cut it into squares or rectangles of around 4 inches dimension. Wipe dry.

Smear 1 tsp. turmeric and a little salt to the pieces. Keep aside.

Grind the onion, garlic, and ginger till turns into a smooth paste. Keep aside.

Beat the sour curds/yogurt with half cup of water till smooth and set aside.

Heat oil to smoking.

Lightly fry the fish pieces and keep aside. In the heated oil, now, add the cloves, cardamom, and cinnamon. Then add the

ground paste of onion, garlic, and ginger. Fry lightly till the spices are browned.

Now mix the remaining one teaspoon of turmeric powder and the red chili powder with three teaspoons of water and add

to the frying paste. Fry again. Stir to prevent the spices from sticking to the pan.

Now add to this the beaten sour curds. Stir the mixture and add one more cup of water.

Now add salt to taste and a teaspoon of sugar or less if you want. Add the green chilies and cook a while till the excess

water begins to dry up and till the gravy comes to a boil.

Next gently add the fried Seabass pieces let it cook on high heat till the oil separates and floats on top. Before taking off

from the fire add the clarified butter,to give a smooth finish to the dish.

Sanjay says, Doi Mach is a very popular Bengali dish religiously savoured during Kali pujo. Here is Doi Mach recipe

using some fantastic Cornish sea bass.

To serve: Serve hot with some steaming hot rice and prawn crackers



15/22

Mi l l e f eu i l l e of L oca l l y Sm ok ed H ad dock ,Red m u l l et an d Sea l et t u ce

Serves: 1

Ingredients:

For the haddock and mullet150g skinned haddock

1 Red mullet butter flied

1 long sheet sea lettuce washed

For the potatoes

4 Cornish earlies scrubbed

1 tbsp rapeseed oil

25 g crayfish tails in brine

1/4 bunch spring onion sliced

squeeze lemon juice

For the sauce

1 tbsp dry spingo mustard

50ml double cream

100ml aromatic fish stock

5 smoked mussels

1 tomato peeled and diced

For the poached egg

1 duck egg

250ml white wine vinegar

Preparation:

For the smoked haddock and red mullet:

Lightly oil a small baking tray or dish and put the haddock and red mullet wrapped in sea lettuce on this ,and then put

into the oven for 3-4 minutes. Remove and set aside.

For the crushed potatoes:Cook the Cornish earlies in a pan of boiling salted water for 15-20 minutes until tender.

Drain the potatoes and stir in the rapeseed oil, the crayfish tails and spring onion. Crush lightly with a fork and add a

squeeze of lemon juice.

For the sauce:

Bring the fish stock to a boil and reduce to half, pour in the double cream and put the mustard, a pinch each of salt and

pepper and when the sauce starts to thicken add the tomato concasse and smoked mussels.

For the poached egg:

Put a pan of water on to boil with the white wine vinegar. When it is nearly boiling, crack the egg into a cup and quickly

drop into the water. Poach for 3 minutes.

Sanjay says, whole meal granary bread is recommended to accompany this dish to mop the rich sauce off the plate

while enjoying the complexities of the delicately matched flavors.

To serve: Spoon the potatoes onto the plate and place the haddock on top. Place the poached egg on top and serve with a generous

drizzling of the rich mustard sauce.



16/22

Ga r am M asa l a du st ed N ew l yn bay F i l et of H a l i b u t

Ser ved w i t h c r u sh ed Bom bay st y l e Cor n i sh ea r l i es, n ew seasonRowes f a r m Aspa r agu s an d Coconu t -Cu r r y Bu t t er

Serves: 4

Ingredients:180 ml dry white wine120 ml heavy cream

80 ml coconut milk

15 g Greenbank curry powder

225 g cold, unsalted butter, cut into pieces

Cornish sea salt to taste

60 ml vegetable oil

4 fillets Newlyn bay Halibut

15 g garam masala

For the Bombay crushed earlies

200 Gms Cornish earlies (boiled in their skin)

3 Gms Turmeric powder

1 gm Chilli powder

2gms Ground Coriander

1 gm Ground Ginger

1 bunch Cornish asparagus, Trimmed

Preparation:For the sauce: Pour white wine, cream, and coconut milk into a saucepan; season with curry powder. Bring to a light boil over medium-

high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 1/2 cup< about 10 minutes.>

When the liquid has reduced, turn heat to low, and whisk in the butter, a few cubes at a time, until all of the butter has

incorporated. Do not allow the mixture to boil or else it will separate. When the butter has incorporated, season to taste

with salt and set aside to keep warm.

Heat the oil in a saut pan over medium-high heat until it begins to smoke. While the oil is heating, lightly season both

sides of the Halibut with garam masala and salt. Sear the Halibut in the hot oil for 3 to 4 minutes on one side, then turn over, and continue cooking for 2 to 3 minutes

until done. Deglaze with clarified butter and finish with a drizzle with a squeeze of lemon. Briefly drain on paper towels

to absorb excess oil, keep aside.

For the Bombay crushed potatoes: Heat some oil in a pan, cook off the ground cumin, and turmeric powder, add rest of the tomatoes. Add the boiled

Cornish earlies and coat them generously with the spiced tomatoes. Crush the spiced potatoes and keep warm.

Blanch the Cornish asparagus spears in salted water for 2-3 minutes and keep aside.

Sanjay says, This fish dish is a great marriage between oriental flavours and fresh Cornish summer produce .Remindsme of a typical summer afternoon, discussing Sachin Tendulkars feats on the cricket pitch while enjoying a subtle South

Indian fish dish in one of the eponymous Mumbai cafes, only inches away from the sea.

To serve: Spoon a generous amount of crushed earlies on the fish plate. Sit the Halibut on top, and place the blanched

asparagus spears criss crossing each other. Drizzle the coconut butter around and garnish with a bunch of Confit

cherry tomatoes on the vine, and a pickled lemon wedge.



17/22

Cor n i sh h ousew i f e s Asi an Sea f ood R i sot t o

Serves: 6

Ingredients:

2 tablespoons extra virgin olive oil

2 bulbs fresh lemon grass -- chopped

1 tablespoon minced ginger

2 cloves garlic -- minced

1/4 cup finely chopped shallots

2 cups unsweetened coconut milk

2 cups fish stock

1 cup dry white wine

1 tablespoon Vietnamese fish sauce -- nuoc mam

2 limes -- juiced

1 1/2 cup arborio rice

1 1/2 pound medium prawns -- shelled and deveined

1 pound scallops

1 pound mussels

1 pound clams

3 tablespoons minced mint

salt and ground white pepper

Preparation:

Heat oil in a heavy saucepan. Add lemon grass, ginger, garlic and shallots and saut over low heat until soft.

Meanwhile, place coconut milk, stock, 1/2 cup wine, fish sauce and lime juice in another saucepan. Bring to a

gentle simmer.

Add rice to saucepan with lemon grass and cook, stirring, a minute or two. Add remaining wine and cook,

stirring, until it is absorbed. Add 1/2 cup coconut milk mixture and stir until it is absorbed, then continue adding

the mixture, 1/2 cup at a time, stirring constantly. Rice should be al dente after about 15 minutes.

Stir in shrimp; cook until they turn pink, 3 to 5 minutes. Stir in the mussels and clams until they open, then add

the scallops and cook until they are translucent. Fold in mint. Season with salt and pepper and divide among

soup plates.

Sanjay says, .

To serve:

Season with salt and pepper and divide among soup plates and serve.



18/22

Goan P r awn Cu r r y w i t h Cum i n R i ce P i l a f

Serves: 4

Ingredients:

50ml vegetable oil

1 large onion, thinly sliced

2 tbsp chopped fresh ginger

2 green chillies, finely chopped

Pinch of ground turmeric

1 tsp ground coriander

1 tsp ground cumin

1 tsp chilli powder

60ml coconut cream

2 tbsp fresh, sieved tamarind

160ml coconut milk

600g large, raw tiger prawn tails

Salt to taste

Preparation:

For Prawn Curry:

Heat the oil in a thick-bottomed pan over a medium heat. Add the sliced onion, and fry for 10 minutes until soft.

Add the ginger and green chili and fry for 1 minute. Add the turmeric, coriander, and cumin and chili powder.

Mix well. Add the coconut cream and cook until the oil separates out from the mix.

Add the tamarind and coconut milk and bring the sauce to the boil. Reduce the heat and simmer gently for 15minutes. Meanwhile, shell the prawns (leaving their tails on, if you like) and remove the dark digestive cords.

Wash the prawns in cold water and drain them thoroughly.

Drop the prawns into the sauce, add salt to taste and gently simmer until the prawns are cooked - about 5

minutes.

The sauce should be of pouring consistency. Garnish, if you like, with shredded spring onion, and serve with

rice.

For Pilaf (Rice):

Boil the basmati rice for 15 minutes, and drain.

Saut some cumin seeds in vegetable oil, add the rice and coat it, evenly.

Sanjay says, .

To serve:

Serve hot, garnished with fresh coriander leaf.



19/22

T r egot h n an est a t e a f t er n oon t ea , t u r m er i c an d g i n ger poachedl o ca l l y l a n ded M onk f i sh t a i l w i t h cr a y f i sh an d f r esh l y podded

pea f r i ed r i c e an d w a t er c r ess o i l

Serves: 2

Ingredients:4,07 oz Monk fish tails

100 gms fresh crayfish tails

1 stem ginger

1tbsp turmeric powdered

1 bunch fresh watercress leaves

150 Gms cooked basmati rice

50 Gms freshly podded peas

5 ml soya sauce

01 shallot chopped finely

150 ml extra virgin olive oil

2 TREGOTHNAN ESTATE AFTERNOON TEAPreparation:

For the oil:

Pick through the bunch of watercress for any dead /wilted leaves and discard them.

Put the watercress in a kitchen blender and slowly blend 100 ml of the olive oil into it.

Make a fine paste of the leaves, and pass it through a fine muslin cloth.

Reserve the green oil in a cool place.

Fill a heavy bottom kitchen skillet with water, drop the crushed ginger root, turmeric powder and

TREGOTHNAN ESTATE AFTERNOON TEA BAGS into the pan and bring to a boil.

Place the Monkfish tails in the poaching liquid and simmer gently until the fish becomes firm

and achieves a pale yellow color.

For the fried rice:

Heat 50 ml of the olive oil in a hot skillet and brown the chopped shallots.

Add the crayfish tails, freshly podded peas and the cooked basmati rice to the shallots and mix well. Adjust the

seasoning with a splash of soya sauce.

To assemble:

Spoon the crayfish fried rice in the middle of a deep bowl plate.

Sit the TREGOTHNAN ESTATE AFTERNOON TEA poached monkfish tail on top of it, and serve garnished

with a few prawn crackers and a generous drizzle of watercress oil.

Sanjay says, .

To serve:

Serve garnished with a few prawn crackers and a generous drizzle of watercress oil.



20/22

St a r g a zy p i e a c cor d i n g t o San j a y Ku m a r

Serves: 2

Ingredients:Scallop shell....02 boiled

Puff pastry sheet....01

Sardine ...04

Dry scallop with roe...04Boiled egg......01

Native fal bay oysters...02

Monkfish tail.....200gms

Onion....01 large chopped

Garlic....01 clove,peeled and chopped

Tomato...02 chopped

Turmeric......1 tsp

Coriander........1 tsp

Cumin powder.......1 tsp

Chilli powder........1 tsp

Egg wash....10ml

Saffron strands...few strands

Milk...15ml..Vegetable oil..20ml

Cornish sea salt...5gm

Peppercorn....2 gm

Preparation:

Preheat the oven to 180 degrees.

Heat a sauce pan, with vegetable oil, and soften the onion, garlic and tomatoes, with spices.

Neatly arrange the scallops , oyster meat, monkfish tail, and boiled egg in the base of a scallop

shell.

Season the fish with Crushed Cornish sea salt and freshly crushed pepper

Spread the tomato and onion mixture on top of the fish mix, and lay the sardines on top, with their heads facing skywards.

Cover the scallop shells with the puff pastry sheets, leaving the heads of sardines looking out of the pastry and

seal the edges with egg wash.

Brush the surface of the pastry with saffron soaked in milk

Bake in a preheated oven for 20 minutes

Sanjay says, .

To serve:

Serve garnished with curly parsley, on a bed of local seaweed with some coriander tossed boiled pink fir apple

potatoes from across the Flushing.



21/22

Pau p i et t e of N ew l yn bay P l a i ce, A t l an t i s sm ok ed sa l m on ,w i l d g a r l i c a n d cr a b mou sse l i n e

W i t h new season G r ow f a i r Cor n i sh a spa r agu san d w i l d r i c e r i sot t o , t om a t o and Ch i l l i sa l sa

Serves: 4

Ingredients:

Paupiette

600g Plaice fillets skinned

300g Smoked Salmon sliced.

4 Wild Garlic Leaves

50 g mixed white and brown crab meat

Risotto

12 asparagus spears

30 g teaspoon butter

2 chopped shallots

100g Arborio rice

50g wild rice

50 ml dry white wine

500ml fish stock

Sea Salt to taste

Salsa

16 fresh cherry tomatoes finely diced

1/2 red onion, finely diced

1 chili pepper (stems, ribs, seeds removed), finely diced

Juice of one lime

1/2 cup chopped coriander

Salt and pepper to taste

Dash of Tabasco sauce

Preparation:

For the Paupiette:

Gently beat out the plaice fillets between 2 sheets of cling film, place a thin slice of smoked salmon, wild garlicleaf and a mousse of white and brown crab meat on each fillet and roll into a paupiette starting from the tail of

the fillet and wrap tightly in cling film, chill well.

For the Risotto:

Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to

1 1/2-inch pieces (tips longer, base shorter).



22/22

Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two

minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a

vibrant green colour and to stop the cooking. Drain from the ice water bath and set aside.

In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes

until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated. While the shallots are

cooking, bring the stock to a simmer in a saucepan. Add the wine. Slowly stir, allowing the rice to absorb thewine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the

liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice

from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time,

add the wild rice and continue cooking and stirring until the stock is absorbed, and the rice is tender, but still

firm to the bite, about 15 to 20 minutes. Remove from heat.

Gently stir in the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste.

For the salsa:

Start with chopping up the fresh cherry tomatoes. Prepare the chillies and red onion. Combine all of theingredients in a medium sized bowl. Let sit for an hour for the flavours to combine.

Sanjay says, .

To serve:

Poach the Plaice paupiettes in fish stock for 4-5 minutes

Place a generous ladleful of asparagus risotto in the centre of a bowl plate.

Put the poached paupiettes on top, and spoon a generous ladleful of tomato salsa on it.

newlyn fish festival recipes

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