Tuesday, 27 January 2015

Pan fried Coley and mushrooms.


Sunflower oil
Grated Parmesan cheese
Maris piper potatoes
Fish stock
Black peppercorns

Blanch spinach for 30sec in hot water
Drain and pour cold water over the spinach to stop it from cooking further and to retain a bright green colour. Squeeze any excess water from the spinach

In a frying pan sweat garlic and shallots on a low heat until translucent. Then add the spinach and warm up for about 30 seconds

Add 3 table spoon full of grated parmesan

Clean and cut portobello mushrooms

Pan fry the mushrooms with dry thyme and set aside

Sage from my herb pot

Fry sage in hot oil 

Boil maris piper potatoes with a pinch of turmeric till cooked.

Shallow fry the potatoes till they are crispy and golden brown

Pat the fish dry and season with salt. Leave the fish to breathe for at least 10 minutes before you fry it. This will allow the skin to be crispy. Fry the fish for 3 minutes , skin side down and turn to cook the other side for 1 minute.

In a saucepan add about 100ml of fish stock and 50ml of white wine. Reduce to about 70ml, then add a dash of double cream.

Pan fry the shallots till golden brown.


All photos are by the author of this blog.