Episode 123: Fish

Salt Cod Brandade
Fish Cakes with Caper Parsley Sauce
Mediterranean Fish Lasagna
Spaghetti with Caviar and Champagne Sauce
Soft Roe, Caper and Anchovy Mousse

SALT COD BRANDADE
Preparation is moderate

600 grams boneless fillet of salt cod (20 ounces)
1 onion, thickly sliced
2 bay leaves
1/3-cup olive oil (70 millilitres)
250 grams potatoes, peeled (8 ounces)
3 cloves garlic
¾ cup cream (6 fluid ounces)
1 tablespoon lemon juice (15 millilitres)
6 large scallops
Ciabatta bread to serve
Truffle oil to decorate

Preparation time is 40 minutes, 2 days soaking time

Place the cod in a large bowl, cover with water and refrigerate, covered, for two days, changing the water a couple of times a day. You want to soak all the salt out of the fish.

Combine the onion, bay leaves and 1.5 litres of water in a pan and bring it to the boil. Reduce to a simmer and add the cod. Poach the fish for 10 minutes. If it is still salty after this time, cook on for another 5 minutes.

Meanwhile, cook the potatoes in plenty of boiling salted water. Drain and mash. Drain the fish. Heat the oil in a pan until just warm, add the cod and pound it to a well shredded consistency. Stir in the mashed potato.

Crush the garlic in a mortar and gradually add the cream. Stir this mixture into the salt cod and potatoes. Add the lemon juice and black pepper. Pile the salt cold on a plate. In a separate pan, add a slick of olive oil and sear the scallops over a high heat. Place one on top of each serving of the salt cod and drizzle truffle oil over the top. Serve with wedges of ciabatta.

Yield: 6 servings
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FISH CAKES WITH CAPER PARSLEY SAUCE
Preparation is easy

1 pound 1-inch-thick halibut fillets (450 grams)
6 tablespoons olive oil (90 millilitres)
1 cup chopped green onions (200 grams)
3 drained canned sardines, chopped (about 2 tablespoons)
3 tablespoons chopped fresh parsley (40 millilitres)
2 tablespoons all purpose flour (20 grams)
2 large garlic cloves, chopped
1 1/2 teaspoons grated lemon peel
2 1/2 cups fresh breadcrumbs made from crust less French bread (200 grams)
1 large egg

For the caper parsley sauce:
2/3 cup olive oil (150 millilitres)
6 tablespoons drained capers (90 grams)
6 tablespoons chopped fresh parsley (90 millilitres)
6 anchovy fillets, chopped
1/4 cup fresh lemon juice (60 millilitres)
2 large garlic cloves, halved

A preparation time is 35 minutes.

Sprinkle the halibut fillets with salt and pepper. Heat 2 tablespoons of the olive oil in a heavy large skillet over medium-high heat. Add the halibut fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to a plate and set aside to cool. Wipe the skillet with paper towels.

Once cool enough to handle, flake the halibut fillets into a large bowl. Mix in the green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel. Mix in 1 cup of the breadcrumbs. Season the mixture with salt and pepper; then mix in the egg.

Using your hands, shape the mixture into six 3-inch-diameter cakes and set them aside on a plate. Transfer the remaining 1 ½ cups of breadcrumbs to the bowl. Coat the fish cakes with breadcrumbs, pressing them so that they stick.

Now, in your food processor, mix together all the ingredients of the caper parsley sauce. Do not over beat the sauce and the capers should remain in small pieces and the sauce should have a rough texture.

Heat the remaining 4 tablespoons of olive oil in the skillet over medium-high heat. Add fish cakes and cook until brown and crisp, about 6 minutes per side.

Serve with the caper parsley sauce.

Yield: 6 servings
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MEDITERRANEAN FISH LASAGNA
Preparation is easy

2, 200-gram salmon fillets, skinned (2 x 6 1/2 ounces)
200 grams halibut fillet (6 1/2 ounces)
2 large red peppers, roasted and skinned
1/3 cup pitted black olives
1-bunch chives
6 large garlic cloves, roasted
2 cups olive oil
Salt and pepper

Preparation time is 40 minutes
Preheat the oven to 325 degrees Fahrenheit

Put your whole garlic cloves, with their skins on a baking tray in the oven. Leave them to roast until soft, about 15 minutes.

Meanwhile, dice your roasted red peppers. Put them in a bowl. Add a splash of olive oil. Then, remove the stones from the olives and cut them to a similar size of dice to your red peppers. Add them to the bowl. Using a pair of scissors, snip the chives into the bowl and mix well.

Retrieve the garlic from the oven. When it is cool enough to handle, snip the ends off the cloves and squeeze the garlic into the red pepper mixture. Mix well. Turn the oven up to 400 degrees Fahrenheit.

Lay out a large sheet of tin foil on a cookie sheet. Pour a splash of oil onto the bottom of it. Then lay down your first salmon fillet. Season it with black pepper and a very little salt, a good drizzle of olive oil. Then, divide your red pepper mix into two and add a layer. Be sure to spread it out evenly as this will be the base for subsequent layers. Next, lay the halibut fillet over the top. Season with black pepper and a good splash of olive oil. Add the remainder of your red pepper mix. Finish the lasagna with the final salmon fillet. Season generously with black pepper and salt. Add another good splash of olive oil.

Now fold up the sides of the tin foil around the fish to form a boat, but do not cover it. The top should be left open to brown a little. Move the fish to the oven and bake for 15 minutes, or more depending on the thickness of your fillets.

Serve with crusty white bread or rice to mop up the juices.

Yield: 2 large servings
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SPAGHETTI WITH CAVIAR AND CHAMPAGNE SAUCE
Preparation is easy

300 millilitres clear vegetable stock (10 fluid ounces)
1 glass champagne (4 fluid ounces)
1 sprig thyme
1 shallot finely chopped
Pinch of grated nutmeg
300 millilitres double cream (10 fluid ounces)
30 grams butter, diced (1 ounce)
Salt and freshly ground black pepper
1 tablespoon white wine vinegar (15 millilitres)
125 grams Sevruga caviar (4 ½ ounces)
1-tablespoon olive oil (15 millilitres)
500 grams spaghetti (1/2 pound)

Preparation time is 20 minutes

Bring the stock, champagne, thyme, shallot and nutmeg to a boil. Reduce the heat to a simmer and reduce the liquid by three quarters. Take it off the heat and strain through a fine sieve. Whisk in the cream and vinegar and adjust the seasoning.

Plunge the spaghetti into a large saucepan of salted boiling water. Cook until al dente, drain, and toss with the olive oil.

Stir the caviar into the warm cream sauce and immediately pour it over the spaghetti. Serve immediately.

Yield: 4 serving
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SOFT ROE, CAPER AND ANCHOVY MOUSSE
Preparation is easy

225 grams soft herring roes (7 ounces)
1 tablespoon lemon juice (15 millilitres)
30 grams butter (1 ounce)
3 anchovy fillets
4 tablespoons double cream, whipped
1 teaspoon capers, rinsed and chopped
Salt and pepper
Toast points

Preparation time is 30 minutes chilling time is 30 minutes

Season the herring roes with lemon juice, salt and pepper. Heat the butter in a pan until it foams and add the herring roes. Cook them until they curl and become firm.

Drop the herring roes plus any juices in a food processor. Add the anchovy fillets and whiz. Allow the mixture to cool.

In a separate bowl beat the cream. Once cool, fold in the herring roes and add the capers. Chill the mixture. Serve on toast points.

Yield: 6 servings
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Recipe compliments of Chef Ned Bell