LOVE LOCAL Catch & Cook
with Steins There is nothing better than cooking fi sh hooked fresh from the sea. Nick Evans, head chef lecturer at Rick Stein’s Cookery School tells us about his favourite ways to enjoy the catch of the day...
One of the best things about living in Cornwall is the abundance of top quality ingredients and this is more true of fi sh than anything else. We team up with a local charter boat - Emma Kate - which is owned and run by local fi sherman Lee Wicks.
Although we are limited for species of fi sh, September is a great time of year for fi sh with Red Mullet, Squid, Lemon Sole all coming back into season, with my favourite of these being Squid - it literally disappears from May through to mid- September and it is a real treat when it becomes available again.
BEST COOKED WHOLE... T e best fi sh dish to cook whole would be salt-baked Sea Bass; although we are not using wild Bass at the moment throughout the company due to a campaign called 'give bass a break', but this still works very well with farmed bass which is a high quality product. For this recipe you need to ensure that the scales are still on the fi sh as they protect the fl esh of the fi sh from taking on too much of the salt, which can over season your fi sh. Get some coarse sea salt and 1 egg white per 400g of salt and mix together to
STEIN'S CATCH AND COOK COOKERY COURSE
Start the day with a trip out to sea with local Padstow fi sherman, Lee Wicks, before heading back to the kitchen with your catch to learn how to prepare and cook it.
www.rickstein.com/course/ catch-and-cook
26th September 2017 | 8th May 2018
a 'wet sand' consistency and cover the fi sh and bake in an oven at 180C/gas 4 for about 15-25 minutes, depending on the size of the fi sh.
FRESH FROM THE SEA... When talking about fresh fi sh Mackerel always springs to my mind fi rst - when it is fresh, and it is impossible to get it any fresher than caught by yourself, then there is no need to look any further. Mackerel is one of my all time favourite fi sh when it is fresh - an oily fi sh which just has to be eaten fresh.
Mackerel is a really versatile fi sh which works really well with spice - we use a Goan masala paste, which suits the mackerel extremely well when paired with a Kachumber salad.
Mackerel is a particularly boney fi sh with lots of pin bones running down the middle of the fi llet - if you are careful you can cut down either side of these bones and remove them with some tweezers. T is saves time and has the added bonus of leaving a cavity which can then accommodate extra stuffi ng. It’s perfect griddled or pan-fried.
48 | THE WEST COUNTRY FOODLOVER
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