Chef – February 2018

serves 2

inGredients
● 2 whole Mackerel
● 2 tsp rapeseed oil
● Rock salt, for seasoning
● Boiled baby potatoes and salad, to serve

For the sAuce vierGe:

● 100g cherry tomatoes, finely chopped
● 2 tsp small capers
● Juice of ½ lemon
● 1 shallot, finely chopped
● 100 ml rapeseed oil
Handful torn basil leaves and chopped chives
Sea salt and pepper, to season

MAtildA dressinG

● 2 cloves of garlic
● 1 tablespoon of cumin
● juice of ½ lemon
● pinch of salt
● 6 -10 tablespoons of Rapeseed oil
to loosen

Add all the dry ingredients to a mortar and
pestle and give a good bash then add in your
lemon and slowly with your oil and stir till it all
comes together.

1. Fire up your barbeque and while it is
   heating, combine all the ingredients for the
   sauce vierge and Matilda dressing.


2. When the coals are white, oil your fish with
   rapeseed oil and season generously with
   high quality rock salt.


3. Place your fish on the grill in one smooth
   movement and this is the important part,
   don’t touch the fish. As tempted as you
   might be, it needs time to cook so consider
   picking up a glass of wine and having a sip
   instead.


4. After approximately four minutes, your fish
   should be ready to turn and not sticking to
   the grill.


5. Using an egg flip or a spatula, flip your fish
   in one swift movement. The skin should be
   charred and crispy, and sitting on the fish,
   not the grill.


6. Again, leave your fish to cook on the other
   side for four minutes.


7. Remove and place directly onto a serving
   dish. Add a knob of butter and allow it to
   melt on top. Top with the sauce vierge and
   drizzle of your dressing.


8. To this you could also add a dollop a simple
   Yogurt seasoned with lemon and mint

bbQ bone in hAKe With sAlsA

verdi

This is a great and super easy one for the BBQ

and the Salsa is really versatile as suits All

seafood and even Lamb which is great on the

Grill also

For this recipe as your fish monger to cut you

some Hake about 3inc thick and straight down the

back so you get lovely big steaks on the bone.

Simply rub your Hake with some good local

rapeseed oil and dust lightly with smoked

Paprika and pinch of rock salt, we use Achill

island but Malden will also work nicely. Be

careful not to over season as the smoked

Paprika can be salty.

Place on your 'white Hot grill' your going to

turn this fish 4 times so you get a nice char

on al sides. Remember not to turn to early,

when you start thinking of turning it just have

another sip of wine and Waite another min. It

will take 2-3 min per side

Once cooked on all sides it's important like

with all large cuts of meat to let it rest. Do this

by leaving next to the grill with nice large knob

of butter melting on it

After few min resting your fish is ready to

serve with a good dollop of your salsa and

some lovely new season Irish potatoes (

smothered in lots of butter )

For this lovely rich, full-of-flavour salsa verde,

chop up all the herbs by hand with sharp

knives so not to bruise. Peel the garlic and

pick the herb leaves, then finely chop on a

large board with the capers, gherkins and

anchovies. Place in a bowl, add the mustard

and lemon then slowly stir in the oil until you

have a nice thick salsa

inGredients

● 1½-2 cloves garlic

● 2 big handfuls of fresh flat-leaf parsley

● 1 bunch of fresh basil

● 1 handful of fresh mint

● 1 small handful of capers

● 1 small handful of gherkins,l

● 10 quality anchovy fillets

● 1 tablespoon Dijon mustard

● 8 tablespoons rapeseed oil

● Juice of one lemon

● Crack of black pepper

MediterrAneAn style bbQ

shellFish pApillote

This is super easy and a real crowd Pleaser

as looks super impressive but also has the

advantage that you can make the night

before and have ready all wrapped up in the

fridge and thanks to the steaming action

your seafood stays lovely and moist. You can

also swop out the shellfish and use fillets of

fish instead and the likes of sliced potato and

sliced tomatoes also goes great and can turn

this from a opulent snack before the main

event to the main event!

serves 4

● 1 Lobster ( blanched for 6 min in slated

boiling water and split in half )

● 1 Brown Crab (blanched for 6 min in salted

boiling water and split in half with

Deadman’s fingers removed)

● 6 large prawns

● 200g Mussels

● 200g Clams

Spilt your lobster and crab in half before

adding to the For the Dressing

● 4 cloves of garlic thinly sliced

● 2-3 springs of fennel tops or some Dill

● 4 slices of lemon

● Bunch of flat leaf Parsley coarsely

chopped

● 2 chilies finely sliced

Thinly slice your lemon, garlic and chillis

and mix into your shellfish and season

with rock salt

to MAKe your pApillote (pArcel)

1. Fold a 14x12" piece of aluminium foil and
   then line with parchment paper


2. Arrange shellfish in the centre and herbs on
   one side of the paper.


3. Top with your dressing. Add glug of
   rapeseed oil and 3-4oz of butter cut up into
   cubes and a splash of wine which all helps
   to keep the fish moist and create a sauce.
   Season with salt and pepper.


4. Working from one end, begin tightly folding
   the open edge of the paper.


5. Continue folding the paper's open edge to
   form a seal.


6. Place directly on the grill and grill for 8-10
   min


7. Place on large tray and place in front of your
   guests, once in front of them you can tare
   an opening in the top using two forks and
   as you do this a plum of delicious smelling
   steam will bust forth.