English Seafood Cookery by Unknown

Author:Unknown
Language: eng
Format: epub
ISBN: 9780141957463
Publisher: Penguin Publishing
Published: 2009-11-16T16:00:00+00:00

MONKFISH SALAD WITH MUSHROOMS AND PICKLED CHERRIES

The idea for this recipe comes from a refreshing and unusual cookery book, Le Menu Gastronomique (Macdonald), by a doctor who won the Mouton Cadet/Observer Dinner Party Menu Competition a few years ago. Dr Jack Gillon once worked in Lyon and wrote this book out of his enthusiasm for the cookery of the area. He includes no recipes as such, but instead describes the basic idea of the dishes and gives the ingredients without quantities. Each dish is part of a dinner menu, and each course has a particular wine specified, even down to the vintage. The relationship between food and wine is described sensibly, and the book as a whole rekindles my enthusiasm for the higher subtleties of food and wine in the long August days when the pressure of business, of endless meals over and over again, sometimes makes one falter! It is a most successful combination.

PICKLING THE CHERRIES

20 cherries, fresh or tinned (morellos if you can get them)

4 fl. oz. (120 ml) white wine vinegar

1 oz. (30 g) sugar

4 allspice berries, crushed

4 black peppercorns, crushed

Pinch of ground cinnamon

Pinch of cayenne pepper

THE MUSHROOMS

4 oz. (120 g) fresh white button mushrooms

Juice of a quarter lemon

2.5 fl. oz. (75 ml) olive oil

2.5 fl. oz. (75 ml) water

4 crushed peppercorns

8 coriander seeds

1 bayleaf

Sprig of thyme

Salt

POACHING THE FISH

8 oz. (240 g) monkfish fillet

2 fl. oz. (60 ml) dry white wine

4 fl. oz. (120 ml) fish stock

THE SALAD

Lettuce, sorrel and rocket, and some slightly bitter-tasting salad leaves like endive or chicory. A red lettuce or red chicory like radicchio would add to the visual impact of the dish (see p. 82)

ORDER OF WORK

Pickle the cherries.

Cook the mushrooms.

Poach the fish.

Assemble the dish.

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