Pan fried, crispy skinned White Warehou served on Garlic infused Mash with Watercress & Crayfish Veloute
• Ingredients;
• X1 H&G frozen White Warehou
• Olive oil
• 4-5 medium Agria potatoes
• X10 garlic cloves
• X2 crayfish bodies frozen
• X1 Large bunch watercress
• X2 table onion
• X1 carrot
• X2 stalks celery
• 250ml cream
• Butter
• Flour
• Fresh mini herbs for salad
• White Warehou
• Slowly defrost H&G white warehou slowly in refrigerator, then remove fillets and cut into required portion sizes, place on a plate and cover put back in fridge until required.
• Crayfish & watercress veloute
• Once Crayfish have defrosted, cut crayfish heads up into small pieces. Roast in a pre-heated oven at 180 degrees till nice and golden in colour. Once roasted place in a sauce pan, with the white warehou bones, 4 cloves garlic, roughly chopped carrots, onion and celery cover with water and simmer for 30 minutes. Then strain off liquid and return to a clean sauce pan reduce by half then add cream & reduce by half again. Once cooked strain through fine strainer and keep warm. In a separate saucepan, melt the 100grams butter & finely diced white onion over low heat (don't let it burn) and add the flour. Raise the heat to medium and stir the butter and flour together for about 2 minutes. You are making the roux. Take a good whiff and it should have a pleasant toasted smell. Whisk the simmering stock into the roux and keep heating and whisking. When the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens. A thin skin may form; just skim it away with your spoon. Depending on your stovetop, the sauce may take 5 - 10 minutes to get to your desired consistency.
• Then place in blender with watercress and blend till smooth
• Season with salt and pepper
• Garlic infused mash
• Peel potatoes and cut into small same sized pieces, place in pot cover with water and bring to the boil then simmer till soft. Once cooked strain off liquid & place back in sauce pan with 6 finely chopped garlic cloves add milk and butter then mash till smooth season to taste
• Salad
• Pick and mix handpicked gourmet salad herbs season with a little olive oil and cracked pepper
• To Plate;
• In a hot pan add a little olive oil place fish skin side down and season flesh with salt and pepper, cook skin side down till skin is nice golden colour and crispy. Then turn and cook flesh, once cooked rest on kitchen paper. In the desired warm plate add watercress veloute, mash potato the pan-fried fish top with gourmet salad greens and drizzle a little olive oil around the veloute.
ENJOY!
Recipe supplied by Gourmet Seafood Chef