/ Privacy Policy & Cookie Statement / Competition T&Cs / By continuing to browse the site, you are agreeing to our use of cookies. Provence provides the inspiration for a pair of Cornish fish soups served in a traditional style and to finish, an impressive but easy dinner party centrepiece - braised turbot with scallops. Completely self-taught, his significant influence on British cuisine has brought scores of awards. We earn a commission for products purchased through some links in this article. Raymond Blanc's monkfish is superbly lemony and finished with almonds and coriander. Add the lemon segments and juice to the frying pan with the capers, shallot and parsley. Mine is a simple light vegetable and shellfish soup. The cold water will trap and coagulate some of the protein, whichwill rise to the surface as the water heats up. In a seperate small sauté pan on a medium heat, melt the butter and sweat the leek batons and diced potatoes for 5 minutes with a pinch of salt and pepper. Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Preheat oven to 180°C. Plums with shortbread and sabayon. Take out the pan and place back on a high heat for 1 minute. Keep warm in a bain-marie. We have fished our cod to near extinction and whilst stocks are hopefully replenishing, it is lovely to have a fish like pollock. Pat the pollock fillets dry and season the flesh side with salt and pepper. By ticking the box below, you acknowledge that the information you provide will be transferred to MailChimp for processing in accordance with their Privacy Policy and Terms. To cook the fish Preheat the oven to 200°C/Gas 6. Terms and Conditions /, © 2020 Country & Town House. The best potato for the purée is a French variety, Agata, which is a huge, yellow-fleshed tuber, but Belle de Fontenay is a good alternative. I come from a post-war background and a poor working class family. 500g gurnard fillets, chopped (good-tasting British fish), 300ml dry white wine, boiled for 30 seconds, 1tbsp Pernod (French aniseed-based alcoholic drink), (all ingredients must be at room temperature). After all, it is a member of the cod family. Recipe from BBC Good Food. EC1Y 8AE, LoveEverything.com Limited, a company registered in England and Wales. Filmed on location in his Oxfordshire restaurant with foodie visits at home and abroad. Put a large saucepan on to a high heat. Country & Town House is the go-to destination for trusted, inspiring and uplifting content that will enhance your lifestyle wherever you live. Pass the potato through a mouli or fine potato masher and return to the saucepan. Add the fillets skin side down and cook for 5–6 mins. Add the reserved shellfish cooking liquor, water, cream and the ginger and nutmeg, if using. Method. Halve potatoes, place in a large saucepan and cover with cold water. Learn more, Raymond Blanc shares the Grenobloise recipe from his book ‘Le Manoir aux Quat’Saisons’ and tells C&TH his food philosophy…. 170–200ml whole milk, hot Our website uses cookies to distinguish you from other users and enhance your user experience. This simple and delicious dish is cooked in homes all over France. Company registration number: 07255787. Copyright © lovefood.com All rights reserved. With the aid of a fish slice, carefully turn the fillets onto the skin side and cook for a further 1 minute. Please select your reason for contacting us: We will treat your information with respect and only use it to contact you with regard to this matter. 2 tbsp capers, washed and drained His recipes take us from his homeland of France to far beyond… Want to see Raymond cooking live? You need to be signed in for this feature, 36 Featherstone Street Meanwhile, make the lemon dressing. If it’s seasonal, it’s also from close to home, so you get a better flavour, colour and texture.