You may remember that I visited Rick Stein's seafood school in January for a one-day course (read about it at http://seafoodshack.blogspot.com/2009/01/learning-about-fish-rick-stein-way.html). My sister, a professional chef, suggested I repeat some of the recipes to reinforce the learning - an excellent idea! So I went down to her place near Chepstow and off we went...
SALAD OF SQUID WITH NOODLES, MUSHROOMS, GINGER AND TRUFFLE OIL
1 medium sized squid, approx 250g, cleaned (by me!) and cut into 4/6 pieces.
120ml olive oil
5cm piece of cinnamon stick
2 star anise
Dried rice vermicelli noodles, one section of noodles.
50g enoki mushrooms
50g chestnut or shitake mushrooms
4 thin slices of peeled ginger, cut into fine julienne.
2 spring onions, halved and finely shredded
10ml dark soy sauce
20ml truffle oil.
Seves 4
Source: Rick Stein Padstow Seafood School
METHOD
Oven 110C/225F/Gas Mark 1/4.
Put the squid pieces into a small ovenproof dish with the olive oil, cinnamon a
nd star anise. Cover and bake for 25-40 mins. The squid needs to be opaque and soft. The squid is cooked in the oil 'confit' style. Leave to cool. After cooking in this slow way the squid looks like this.
Cook the rice vermicelli noodles by dropping into boiling water in a large pan. Remove from the heat and leave to stand for 2 mins. Move the noodles around with tongs or a large fork to ensure even cooking. Drain the noodles and refresh under cold water to remove excess starch.
If preparing in advance add a little light vegetable oil to keep the noodles separate.
This will prepare too many noodles, this is unavoidable. There is no need to use all the noodles in the dish.
Prepare the squid by slicing into the thinnest slices possible.
Prepare the rest of the ingredients and place in little bowls ready for assembly.
Slice the enoki mushrooms away from their base.
Slice the chestnut or shitake caps into thin slices.
To Assemble.
Build up the layers on 4 plates into mounds about the size of a cricket ball.
Start with noodles, then add squid,mushrooms, ginger and spring onions. Repeat at least twice.
Drizzle with soy sauce and truffle oil and serve. And the final product looks like this: A yummy starter.
120ml olive oil
5cm piece of cinnamon stick
2 star anise
Dried rice vermicelli noodles, one section of noodles.
50g enoki mushrooms
50g chestnut or shitake mushrooms
4 thin slices of peeled ginger, cut into fine julienne.
2 spring onions, halved and finely shredded
10ml dark soy sauce
20ml truffle oil.
Seves 4
Source: Rick Stein Padstow Seafood School
METHOD
Oven 110C/225F/Gas Mark 1/4.
Put the squid pieces into a small ovenproof dish with the olive oil, cinnamon a
nd star anise. Cover and bake for 25-40 mins. The squid needs to be opaque and soft. The squid is cooked in the oil 'confit' style. Leave to cool. After cooking in this slow way the squid looks like this.Cook the rice vermicelli noodles by dropping into boiling water in a large pan. Remove from the heat and leave to stand for 2 mins. Move the noodles around with tongs or a large fork to ensure even cooking. Drain the noodles and refresh under cold water to remove excess starch.
If preparing in advance add a little light vegetable oil to keep the noodles separate.
This will prepare too many noodles, this is unavoidable. There is no need to use all the noodles in the dish.
Prepare the squid by slicing into the thinnest slices possible.
Prepare the rest of the ingredients and place in little bowls ready for assembly.
Slice the enoki mushrooms away from their base.
Slice the chestnut or shitake caps into thin slices.
To Assemble.
Build up the layers on 4 plates into mounds about the size of a cricket ball.
Start with noodles, then add squid,mushrooms, ginger and spring onions. Repeat at least twice.
Drizzle with soy sauce and truffle oil and serve. And the final product looks like this: A yummy starter.
FILLETS OF LEMON SOLE WITH OLIVES, CAPERS AND ROSEMARY
Lemon sole per person or 4 fillets - I filleted them myself!
50ml extra virgin olive oil
2 anchovy fillets (optional)
2 medium sized tomatoes
4 pieces marinated sun dried tomatoes
4-6 black olives (pitted if possible)
A small bunch flat leaf parsley
12 capers, preferably the tiny non pareil
10 rosemary needles (approx.)
Salt and freshly ground pepper
Serves: 4
Source: Rick Stein Padstow Seafood School
METHOD.
If you have whole lemon sole, fillet each fish to give 4 small fillets.
Line a baking tray or large grill pan with olive oil.
Place the fillets on the foil and brush again with oil.
Cover and place in the fridge to keep cool until needed.
Remove the skin from the tomatoes. Cut the tomatoes into quaters, remove seeds. Slice each quarter into three. Place in a bowl.
Slice the sun-dried tomates into long thin strips, add to the tomato pieces.
Slice the olives, add to the tomato mix.
Add the rosemary needles and capers.
Take the stalks off the parsley and cut up roughly, large pieces are best.
Chop the anchovy if using.
When ready to serve, preheat grill to high.
Season the fish fillets and grill until just cooked.
Put the extra virgin olive oil in a small pan and add the tomato mix and anchovy.
Warm through but do not overheat, just to infuse the flavours.
Add the parsely just before serving, check seasoning.
To serve:
Put a little of the tomato mix on 4 warmed dinner plates.
Arrange the fish fillets over the tomato mix.
Divide the remaining tomato mix over the fish.
50ml extra virgin olive oil
2 anchovy fillets (optional)
2 medium sized tomatoes
4 pieces marinated sun dried tomatoes
4-6 black olives (pitted if possible)
A small bunch flat leaf parsley
12 capers, preferably the tiny non pareil
10 rosemary needles (approx.)
Salt and freshly ground pepper
Serves: 4
Source: Rick Stein Padstow Seafood School
METHOD.
If you have whole lemon sole, fillet each fish to give 4 small fillets.
Line a baking tray or large grill pan with olive oil.
Place the fillets on the foil and brush again with oil.
Cover and place in the fridge to keep cool until needed.
Remove the skin from the tomatoes. Cut the tomatoes into quaters, remove seeds. Slice each quarter into three. Place in a bowl.
Slice the sun-dried tomates into long thin strips, add to the tomato pieces.
Slice the olives, add to the tomato mix.
Add the rosemary needles and capers.
Take the stalks off the parsley and cut up roughly, large pieces are best.
Chop the anchovy if using.
When ready to serve, preheat grill to high.
Season the fish fillets and grill until just cooked.
Put the extra virgin olive oil in a small pan and add the tomato mix and anchovy.
Warm through but do not overheat, just to infuse the flavours.
Add the parsely just before serving, check seasoning.
To serve:
Put a little of the tomato mix on 4 warmed dinner plates.
Arrange the fish fillets over the tomato mix.
Divide the remaining tomato mix over the fish.
