Tag Archives: Nathan Outlaw

Grilled Plaice with Mustard and Tarragon Sauce, Asparagus and Peas Revisited

This is such a lovely dish and because, for some unknown reason, I had a glut of plaice in the freezer, we enjoyed this dish twice again this week. The sauce is simply exquisite – a perfect foil for the fish.

This week couldn’t find fresh tarragon so used dried in the sauce but it was still lovely. Also, at the second sitting, I swapped lettuce and asparagus for buttered leeks and served the dish with oven-roasted chunked red potatoes that had been tossed in chopped garlic, dried rosemary, salt and olive oil – just yummy.

Where’s the recipe…?

To find the original, simply go to the search box in the top right hand corner of my home page and type in ‘plaice’ – it’ll pop up! Enjoy xx

 

Red Mullet with Saffron, Orange Oil and Spring Onion Barley

I first tried this last week when I was in Penzance with my brother, Martin; this dish is ridiculously easy to make and absolutely delicious! We picked up the freshly caught fish at lunchtime and cooked this up on a whim in the evening. The freshness of the fish evokes a quite wonderful essence of the sea: a beautiful flavour that is enhanced by the lovely and light pearl barley ‘risotto’ – the perfect base for these delightful little fish – just yummy!

Serves 4 as a starter or 2 as a main course

What you need…

for the orange oil

Zest of 1 orange, grated finely

75ml rapeseed oil

25ml olive oil

for the main dish

1 x medium baking tin

400ml hot water from the kettle

1 vegetable stockpot (I use Knorr)

8 spring onions

8 red mullet fillets (your fishmonger will do this for you)

Rapeseed oil

50g unsalted butter

2 garlic cloves, chopped

100g pearl barley

1 teaspoon saffron strands

200g spinach, washed and trimmed

2 teaspoons dill, chopped, plus extra fronds to garnish

50g Parmesan, grated finely

Sea salt and black pepper

What to do…

Ideally, the day before you want to enjoy this dish, make up the orange oil by putting all the ingredients into a blender and whizzing for 1 minute. Pour the mixture into a jug, cover, pop into the fridge and leave to infuse for 24 hours. Strain into a screw-topped jar and keep in the fridge until needed (it will actually keep for up to 1 month).

Time to prepare this lovely meal! First, a bit of prep: make some stock by using a balloon whisk to dilute the stockpot into the hot water. Set aside. Trim the spring onions and slice finely, keeping the white parts separate from the green. Set aside. That’s it – prep done.

Heat a large saucepan over a medium heat and add a splash of rapeseed oil and the butter. When hot, add the white spring onion slices and the garlic. Stir for 1 minute and then add the pearl barley, stirring for a further minute.

Pour in 200ml of the vegetable stock and add the saffron. Bring to the boil and then simmer on a moderate heat for 20 minutes, checking on it occasionally – if it looks like the stock is being absorbed too soon, add a little more until the 20 minutes is up and the cooking liquid is now almost completely absorbed. Discard any remaining stock.

Add the green spring onion slices, spinach and dill and cook for 1 minute. Stir in the Parmesan, season, taste and adjust the seasoning if needed.

For the fish, allow 4 minutes before the end of the pearl barley cooking time. Heat your grill to medium. Splash a little rapeseed oil into your baking tin, spread all around and season. Pop the fish in, skin side up and slide the tin under the grill, cooking for 4 minutes or until just cooked through.

Spoon the barley onto warmed plates and arrange the red mullet on the top. Drizzle orange oil over and around the fish and then garnish with dill fronds. Dead easy and absolutely delicious!

Inspired by…

My bro and before him, Nathan Outlaw.

How easy…

Very easy. The freshness and essential flavours of the fish obviate the need for any fancy cooking – it’s all there for you already!

 

 

 

Grilled Plaice with Mustard and Tarragon Sauce, Asparagus and Peas

This is a really lovely, delicate and light fish supper. The sauce is quite piquant and, when tasted on its own, really rather strong. But, take a forkful that includes a little fish, greenery and sauce and the combination is fabulous: the sauce is the perfect foil for the delicate fish – it just all works brilliantly. And – bonus – you can make the sauce ahead, leaving just a few minutes cooking of the fish and vegetables just before you want to eat. It’s on the ‘favourites’ list for me!

Serves 4

What you need…

500g asparagus, trimmed

100g frozen peas

1.5kg plaice, filleted and cut into portions

Splash rapeseed oil

1 baby gem lettuce, shredded

Small knob of butter

Sea salt and black pepper, for seasoning

Olive oil to drizzle

for the sauce

100ml water

½ fish stockpot (I use Knorr)

Splash rapeseed oil

2 shallots, peeled and chopped

2 garlic cloves, peeled and chopped

4 tablespoons cider vinegar

100ml dry, still cider

2 teaspoons wholegrain mustard

100ml double cream

4 teaspoons chopped tarragon, stalks reserved

2 teaspoons capers

What to do…

First, blanch the asparagus. Pop in a deep frying pan of boiling, salted water and simmer vigorously for 2 minutes. Drain and set aside. Dry the frying pan – you’ll be using it again later.

Remove the frozen peas from the freezer and tip them out onto a plate to start defrosting.

In a jug, create some fish stock by pouring in 100ml water from your kettle and dissolving the fish stockpot, using a small balloon whisk. Set aside.

Now to the sauce: heat a splash of rapeseed oil in a pan over a moderate heat. Add the shallots and garlic and cook for 1 minute. Add the cider vinegar and bring to the boil. Pour in the cider and fish stock and bubble furiously until the stock is reduced by half. Add the mustard, cream and tarragon stalks and simmer, reducing and thickening the sauce so that it coats the back of a spoon. Remove the tarragon stalks and discard. Stir in the capers and chopped tarragon. Set aside.

When you’re about ready to eat, preheat your grill to medium and either oil a baking tray or line it with Bake O Glide. Sprinkle salt all over the tray and lay your fish fillets on top, skin side up. Place under the grill and cook for 6 minutes, checking the last minute or two to avoid overcooking.

Meanwhile, put your sauce back on a very gentle heat, just to keep it warm.

Return to your frying pan and splash in the rapeseed oil. When hot, add the lettuce and wilt for 1 minute. Add the asparagus and peas with the knob of butter and warm through for a couple of minutes. Season to taste.

Remove the fish from the grill and leave to rest for a couple of minutes.

To serve, arrange the greenery on warmed plates and place the fish on top, skin side up. Drizzle with a little olive oil and then spoon the sauce around the fish. Don’t attack – it’s to be savoured but remember to get a little bit of everything on each forkful and enjoy the combined flavours – simply lovely!

Tips…

Instead of all that peeling and chopping, I buy Cooks’ Ingredients frozen chopped shallots and frozen chopped garlic from Waitrose – lovely and fresh and saves a lot of faffing about.

Inspired by…

Chef, Nathan Outlaw and my bro, who insisted that I couldn’t do this blog without this Nathan Outlaw book in my collection – good call, Martin!

How easy…

Really, really easy and a pleasure to make!