Michael Caines At Home by Michael Caines

Author:Michael Caines
Language: eng
Format: epub
ISBN: 9781448149483
Publisher: Random House

Planning ahead

Make the vinaigrettes and tapenade in advance and leave them at room temperature. The aubergine can be cooked the day before, as can the tomato sauce for the vinaigrette.

Basil oil can be made in bulk and frozen.

Recipes List

Fish stock

Braising stock for firm fish (turbot, brill, halibut and flounder)

White wine sauce for fish

Brill

Braised brill with cockles, clams, mussels and diced vegetables, in a basil butter sauce

Cod

Salt cure for cod, pollock, ling and sea bass

Roast Cornish cod, crab and samphire salad, lemon purée and chorizo foam

Haddock

Smoked haddock and leek quiche

Mackerel

Pan-fried mackerel with gooseberry relish and English mustard

Tartar of mackerel with soused beetroot and turnip, honey soy vinaigrette and wasabi yoghurt

Monkfish

Monkfish tail baked in foil with chilli, coconut milk, garlic and ginger

Pan-fried monkfish with mussels, and a grain mustard and tarragon sauce

Grey mullet

Red mullet

Pan-fried red mullet with Thai purée, fennel, dill and lime salad, and tomato ketchup sauce

Salmon

Salmon trout (sea trout or brown trout)

Trout (brown, rainbow, tiger, ferox and grayling)

Salmon gravlax with soured cream and potato pancakes

Pan-fried salmon trout with summer vegetables and herbs

Sea bream Gilt-head bream and red bream

Sea bream with onion confit, olive and anchovies, with a saffron sauce

Sea bass

Pan-fried sea bass with olive crushed potatoes and sauce vierge

Ray fish

Ray wing with capers, shrimps, lemon and parsley, in rosemary brown butter with Lyonnaise potatoes

Sole Dover, lemon and Torbay

Poached sole with cockles, mussels, new potatoes, baby carrots and spinach, with a white wine sauce

Turbot

Braised turbot and scallops with leek purée, wild mushrooms and chive butter sauce

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