LOVE LOCAL
madras curry powder with 200g table salt and leave in a warm place to dry for 3-4 hours) 50g of the apricot cooking liquor 50g cider 1 gurnard, filleted and boned Rapeseed oil 1 head of variegated kale, chopped A pinch of curry salt
1 For the apricots, place all the ingredients together in a pan and bring up to a gentle simmer. Cook gently for 1-2 hours, or until very plump and soft. Pick out the six nicest ones to dress the plate, retain some of the cooking liquor for the mussels, and purée the rest of the mixture, setting aside in a warm place ready for plating the dish.
2 For the mash, peel and cut the potatoes into regular sized pieces, bring to the boil in salted water, and simmer until tender. Infuse the milk with the garlic. Meanwhile, drain the potatoes, place back in the saucepan and dry out over a gentle heat. Once dry, move the potatoes to one side, and add the milk, garlic and butter. Mash the potato and gradually incorporate the milk mixture
as you go, until you have a light and fluffy mash.
3 For the mussels, sweat the shallots down in a little rapeseed oil with the tarragon stalks and the curry salt, add the liquids and reduce by half. Heat a separate pan with a tight-fitting lid until quite hot. Poor the mussels and the reduced liquor into the pan in one motion, cover and shake the pan for about a minute until the mussels have opened.
4 To finish, heat a non-stick pan or heavy skillet, and add a little rapeseed oil. Blanch the kale in boiling salted water for 3 minutes, drain and add to the mussels to glaze in their cooking juices. Season the fish with the curry salt, place in the pan skin-side down, cook over a medium heat for 2-3 minutes. Turn and cook for a further minute. Remove from the heat, add a few drops of lemon juice and some mussel liquor, then rest for 2 minutes while you dress the plates with the mash, kale, apricot purée and mussels, finishing with the fish.
www.fivebells.uk.com
Autumn Break Enjoy an overnight stay, 3-course dinner & full
English breakfast for two from just £199 Valid Wed - Sat nights until end of March 2017. Excludes New Year’s Eve & Valentines Day.
Tel: 01823 272671 l
www.the-castle-hotel.com l
reception@the-castle-hotel.com
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