The new look Garden.
Relaxing in the kitchen, cooking again.
Friday, 8 April 2016
Recipe: Northsea lemon Sole, Dill and Samphire butter
Ingredients
50g unsalted butter
A good double pinch of dill (or other soft herb such as parsley or chervil) – finely chopped
One shallot – peeled and finely diced
Two lemon sole – skinned and trimmed
Olive oil for sealing the fish
The juice of one lemon
150ml white wine
100g samphire
Flour for dusting
50g unsalted butter
A good double pinch of dill (or other soft herb such as parsley or chervil) – finely chopped
One shallot – peeled and finely diced
Two lemon sole – skinned and trimmed
Olive oil for sealing the fish
The juice of one lemon
150ml white wine
100g samphire
Flour for dusting
Method
Make the herb butter at least an hour or so in advance by softening the butter, mixing in the chopped herbs, wrapping in cling film and chilling.
Pre-heat the oven to 200°C (gas mark 6).
Pre-heat a large oven-proof frying pan. Dust the fish with a little flour, add a little olive oil to the pan and seal both sides of the fish for around twenty seconds.
Add the shallot, lemon juice and white wine to the pan and place in the oven for ten minutes.
When cooked, remove the fish from the pan and keep warm. Heat the juices in the pan and drop in the butter cut into cubes, constantly shaking the pan until all the butter has melted and the sauce is shiny. Drop in the samphire to warm through, remove and place onto warmed serving plates with the fish on top and the sauce poured over and around.
In the restaurant we serve this dish with mashed potato and it would also go well with a wild leaf and herb salad.
Recipe:- Rabbit stew
This is a recipe I found about three years ago, simple but it works well. Enjoy!
Ingredients
1 large rabbit
3 garlic cloves
1 onion
In a large shallow bowl, combine all the marinade ingredients together and stir to mix well.
Add rabbit pieces and baste them thoroughly.
Cover the dish and leave to marinate over-night or at least 12 hours.
Remove the rabbit from the marinade and dry on kitchen paper.
Strain the marinade into a jug and reserve. Preheat oven to 350°F.
In a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp.
Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5 - 6 minutes, or until lightly colored red.
Add the rabbit pieces and turn frequently to brown them evenly and quickly.
Add the reserved marinade to the casserole and bring to the boil.
Remove casserole from the heat, add the bacon pieces and place in the oven.
Cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.
Ingredients
1 large rabbit
3 garlic cloves
1 onion
8 ounces bacon, in one piece
Bouquet Garni
Marinade
10 sprigs parsley
10 sprigs thyme
1 bay leaf
3 tablespoons olive oil
1 cup red wine
1 cup small onion
1 tablespoon sugar
1 tablespoon butter
12 new potatoes
fresh herb (chervil)
teaspoon salt
1 teaspoon pepper
Method
In a large shallow bowl, combine all the marinade ingredients together and stir to mix well.
Add rabbit pieces and baste them thoroughly.
Cover the dish and leave to marinate over-night or at least 12 hours.
Remove the rabbit from the marinade and dry on kitchen paper.
Strain the marinade into a jug and reserve. Preheat oven to 350°F.
In a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp.
Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5 - 6 minutes, or until lightly colored red.
Add the rabbit pieces and turn frequently to brown them evenly and quickly.
Add the reserved marinade to the casserole and bring to the boil.
Remove casserole from the heat, add the bacon pieces and place in the oven.
Cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.
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