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Catch & Cook with Steins  

There is nothing better than cooking fish 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…  

Nick Evans

“One of the best things about living in Cornwall is the abundance of top quality ingredients and this is more true of fish than anything else. We team up with a local charter boat – Emma Kate – which is owned and run by local fisherman Lee Wicks.  

Although we are limited for species of fish, September is a great time of year for fish 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…  

“Best fish 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 fish as they protect the flesh of the fish taking on too much of the salt, which can over season your fish. Get some coarse sea salt and 1 egg white per 400g of salt and mix together to a ‘wet sand’ consistency and cover the fish and bake in an oven at 180C/gas 4 for about 15-25 minutes, depending on the size of the fish. ”  

FRESH FROM THE SEA…  

“When talking about fresh fish Mackerel always springs to my mind first – 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 fish when it is fresh – an oily fish which just has to be eaten fresh.   

Mackerel is a really versatile fish 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 fish with lots of pin bones running down the middle of the fillet – if you are careful you can cut down either side of these bones and remove them with some tweezers. This saves time and has the added bonus of leaving a cavity which can then accommodate extra stuffing. It’s perfect griddled or pan-fried.”  

 

Stein’s Catch and Cook cookery course:

Start the day with a trip out to sea with local Padstow fisherman, 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   

 

 

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West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.